Karen/NoCA wrote:Another thought to all this, is that I don't like the consistancy of the veggies coming out of the slow cooker. To avoid that, one would need to add the veggies later in the process.
Fred Sipe wrote:Karen, I'm with you on the vegetable point, they just get overcooked.
But for ribs or a pork loin and some kraut... mmm!
Fred Sipe wrote:No recipe Karen.
I just season the ribs and drop them in the pot. Brown them first if you'd like. Cover with a liberal amount of drained kraut and sliced onions, maybe some sliced apple. Then add a little liquid - beer, wine, water or stock and let it cook for hours and hours on low. I like the kraut to gain some color and the meat to be falling apart.
If you're where the crock pot is at the appropriate time, add some small potatoes on top in time for them to get done.
And interestingly, on the subject of browning (at least in certain recipes) here's an interesting read in the intro to a recipe by Jamie Oliver:
Maybe fodder for a separate post.
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