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by john graymatter on October 23rd, 2006

john graymatter

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When I use a crockpot to cook meat, sometimes the meat turns out dry. Should I fill the pot until the meat is totally submerged in liquid or is there a better way?

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  • by fatty29 on November 23rd, 2006

    fatty29

    Some meats just don't lend themselves to braising (long, low, moist cooking method). The food doesn't need to be submerged (that would be poaching). Try tougher, fattier cuts of meat - beef chuck or pork shoulder (aka boston butt). These cuts contain high amounts of connective tissue called collagen, and when that dissolves (via a braise) it creates gelatin (aka pot roast's best friend). The key is to not rush this process. Temperatures should be sub-300F and liquid should be present in the pot, but not covering the meat. Steam gets hotter than water, so if it's submerged, you're achieving a maximum temp of 212F, a temperature at which collagen will not dissolve, but at which meat can still overcook and dry out despite being completely submerged in a liquid. Ironic.

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