tuesday tidbits - crockpot temps & timing

So, you've been told that it's nearly impossible to overcook anything in a crockpot? Me, too. And then you plowed your way through a dinner that bore more resemblance to a bowl of chalk than meat & veggies? Me, too. But fear not, fellow improvers! There's hope!

Turns out, the crockpots that our mothers received as wedding gifts cook slower than the ones we've been receiving for the past 10 years or so. Which means, if you're either 1) using a recipe from a while back, or 2) relying on a rule of thumb your mother taught you, you're in danger of overcooking your meat every time.

So here's the deal, for each kind of meat (Oh, and the picture? Not actually my mom's, but it's the exact same one she had when I was growing up. Ahhh, the 70s):

Boneless, Skinless Chicken: when you start with thawed, expect it to be done in 2-2.5 hours on low; when you start with frozen, expect it to be done in 5-6 hours. No cooking all day with boneless, skinless chicken.

Bone-in Chicken: if you're using dark meat (thighs or drumsticks), figure 4 hours for thawed, 7-8 for frozen; if you're using breasts, figure 3 hours for thawed, 6-7 for frozen.



Beef Roast: for a whole beef roast, start it early - before the rooster crows (or before the buses start running, since we don't have roosters). Beef is funny - cook it just barely til it's done, or cook it waaaay past done til it's finally tender again. For the crockpot, count on at least 9-10 hours for a 2lb. roast; 12 is even better.

Beef Chunks, For Stew: I've come home hungry and anxious to eat after 10 hours and been disappointed at the tough results. On the other hand, I've come home after 14 hours and the meat was falling apart. Moral of the story? This is the cut of meat that earned crockpots the reputation for never overcooking anything, so go ahead and set your alarm for the middle of the night. Give it a good 12-14 hours for perfection.

Pork: OK, confession time: pork and I have a love-hate relationship when it comes to the crockpot. It's a bit like beef - there are 2 sweet spots with a big fat blah section in the middle. For pork roast, give it about 2 hours on high if there's no liquid - it'll brown up but still retain the juices. For juicier versions, just go ahead and let it go all day - 8-10 hours depending on the size of the roast.

There, see? That wasn't so bad, was it? I didn't think so.