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View Diary: Pique the Geek 20110123:  The Physics of Cooking (110 comments)

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  •  Hmm. How good in the seal on the lid (5+ / 0-)

    of your crockpot? It should vent some but so much your food dries out. It sounds like you're doing it right and it's still coming out wrong. You'll need the advise of better chef's than I.

    I have a purpose in life, I am my cat's doorman.

    by ontheleftcoast on Sun Jan 23, 2011 at 06:47:38 PM PST

    [ Parent ]

    •  It's very loose. (6+ / 0-)

      The food is always covered by liquids during the whole time it's cooking, up until the time I take it out to slice up and serve.  I've never had the same problem with beef of any sort, although the liquids are different for the beef, usually involving beef broth and some form of tomato product, whether paste, soup, or sauce.

      Pork I generally do in pineapple and cranberry, orange marmalade and cranberry, or raspberry and cranberry, letting the gels render down into liquids as they cook.

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