Quote:
Originally Posted by notcasesensitive
The pork we made was overcooked and I first checked it about an hour before the minimum cooking time. The meatloaf was 180 degrees all the way through by the time I checked it about 90 minutes before the minimum cooking time, but still tasted great and was super tender. Both recipes were for 5-6 qt pots. I don't mind experimenting, but I'm really not a fan of overcooked meat. Answers. I just want answers. If the answer is that I need to continually test the meat basically at all times after starting the slow cooker, well that seems to do away with all the convenience factor of using one.
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I have stayed away from this whole thread because I felt I had nothing to ass. At this pooint, I think it may be worhwhile to note that I hate slow cookers, find them to be terribly unreliable and incapable of preparing anything right except for french onion soup and steel-cut oatmeal.
I suggest you put it on ebay and buy a really nice saute pan.
