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melbalalala
Little Lady
Member since 5/07 5014 total posts
Name:
Melissa
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Crockpot Meat Dry.. Help!
We LOVE using our crockpot. The last few things we made, however, have been a little on the dry side.
Let me start with There is always tons of liquid in the crockpot. So that isn't the problem.
I've come up with a few ideas... but they are completely made up:
-We put the meat in raw (chicken, pork roast, etc) with all of the liquid and veggies. Should we be grilling it up a little on the outside (even though the recipe doesnt call for it?) does this seal in juices?
-We do it on low for 10 hours and then it switches to warm (for an hour until we get home). Even though recipes say 8-10 hours on low is ok, is the length of time drying it out? (again, there is always tons of liquid in the pot)
These are just theories.. anyone have any answers? HELP! 
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Posted 10/26/07 8:46 AM  |
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Long Island Weddings
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Geraldine
Lovin Life........
Member since 5/07 2388 total posts
Name:
Geraldine
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Re: Crockpot Meat Dry.. Help!
I've never put any raw meat in the crockpot.....I don't know if that's the problem, but searing any meat will def. hold in the juices...........
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| Posted 10/26/07 9:22 AM |
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jennafurr
LIF Zygote
Member since 10/07 17 total posts
Name:
Jennifer
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Re: Crockpot Meat Dry.. Help!
I just made a pork roast in the crockpot the other day and I seared it first and it still came out dry. I am thinking that maybe it is the length of time we cooked it for.
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| Posted 10/26/07 11:10 AM |
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melbalalala
Little Lady
Member since 5/07 5014 total posts
Name:
Melissa
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Re: Crockpot Meat Dry.. Help!
Posted by jennafurr
I just made a pork roast in the crockpot the other day and I seared it first and it still came out dry. I am thinking that maybe it is the length of time we cooked it for.
 Hmm I was hoping that wouldnt be the answer! We need to leave it on for the 10hours because we have a long-ish commute and are gone from the house for that long.
Hmmm....
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| Posted 10/26/07 12:57 PM |
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AlwaysSnow
LIF Infant
Member since 4/06 119 total posts
Name:
Snow
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Re: Crockpot Meat Dry.. Help!
what about using the 8hr low setting instead of 10. then you still have 4 hrs that it will be on warm (is that a standard setting?)
i uses mine for the first time the other day and was a bit shocked by the texture and doneness (is that a word ) of the pork.
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| Posted 10/26/07 1:57 PM |
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melbalalala
Little Lady
Member since 5/07 5014 total posts
Name:
Melissa
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Re: Crockpot Meat Dry.. Help!
Posted by AlwaysSnow
what about using the 8hr low setting instead of 10. then you still have 4 hrs that it will be on warm (is that a standard setting?)
i uses mine for the first time the other day and was a bit shocked by the texture and doneness (is that a word ) of the pork.
Yeah I wondered that... how long can you put it on warm...
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| Posted 10/26/07 2:58 PM |
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fins
LIF Adolescent
Member since 9/07 821 total posts
Name:
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Re: Crockpot Meat Dry.. Help!
Message edited 10/26/2007 10:55:21 PM.
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| Posted 10/26/07 10:55 PM |
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Re: Crockpot Meat Dry.. Help!
I bet it has to do with how lean the meat is.... I bet crockpot meat should be of a similar quality to a lamb shank.... something with a bone, with a decent amount of connective tissue and fat (the connective tissue is what makes the meat melt off the bone after several hours of cooking) I bet chicken thighs are happier in a crock than boneless breast meat for this reason....
modern pork loin is extremely lean, which could explain the dry pork roast... maybe switching to a more traditional stewing meat would do the trick?
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| Posted 10/26/07 11:42 PM |
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yankinmanc
Happy Days!
Member since 8/05 18208 total posts
Name:
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Re: Crockpot Meat Dry.. Help!
Whats the seal like? Is there steam escaping? Why not try puttina layer of tin foil on the top before putting the top on. That might help
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| Posted 10/27/07 9:20 AM |
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melbalalala
Little Lady
Member since 5/07 5014 total posts
Name:
Melissa
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Re: Crockpot Meat Dry.. Help!
Posted by marriedinportjeff
I bet it has to do with how lean the meat is.... I bet crockpot meat should be of a similar quality to a lamb shank.... something with a bone, with a decent amount of connective tissue and fat (the connective tissue is what makes the meat melt off the bone after several hours of cooking) I bet chicken thighs are happier in a crock than boneless breast meat for this reason....
modern pork loin is extremely lean, which could explain the dry pork roast... maybe switching to a more traditional stewing meat would do the trick?
Ahhh great idea!! Yeah, the recipe called for chicken breasts AND thighs, but I did just breast.. I bet you are right, that the meats are too lean!! Im gonna try fattier meats next time. Thanks!
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| Posted 10/29/07 4:31 PM |
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Sassyz75
Turning a new page
Member since 5/05 9731 total posts
Name:
Dina
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Re: Crockpot Meat Dry.. Help!
totally spot on w. the fat issue- you need to have fat in the meat...
too lean a cut will dry out.
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| Posted 10/30/07 5:24 PM |
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cutie
LIF Adult
Member since 2/06 1893 total posts
Name:
Janine
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Re: Crockpot Meat Dry.. Help!
Posted by Sassyz75
totally spot on w. the fat issue- you need to have fat in the meat...
too lean a cut will dry out.
ITA - usually the cheaper, tougher, fattier cuts of meat are what work best in the crock pot.
For beef I usually get Bottom Round or Rump roast. I have cooked it for 10 hrs and then had it switch to warm with no issues.
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| Posted 11/1/07 10:34 PM |
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