View Single Post
Old 03-01-2009, 01:17 PM   #15
Patrick Yeung
Member
 
Join Date: Oct 2008
Posts: 139
Default

Yeah, been reading more about it, thanks for the reassurance. I wasnt really too worried, just makin sure im gettin the most out of my expensive meat (relative to my vegetables at least) food, cause slow cooker just seems so convient for my college/work lifestyle. Now... gotta make sure those larger cuts are at least throughly cooked, and not just a breeding ground for bacteria... hehe

But, I found some great ideas for adding flavors.

DRIED FRUIT!

Imagine chicken thighs all tender and soft, then throwing in a handful of dried orange peels in there!

I also saw recipies where theyd throw in dates, figs, etc etc, in the latter parts of cooking. Theyd come out nice and moist, and add flavor without turning into mush.
Patrick Yeung is offline   Reply With Quote