Thu, Jan-08-15, 17:47
|
Senior Member
Posts: 146
|
|
Plan: IR Diet framework, LC
Stats: 310/288/150
BF:
Progress: 14%
|
|
when I do a roast beef or pork shoulder in the slow cooker, I add minimal liquid. I may add a layer of carrot/onion underneath.
I do not leave the slow cooker all day while I'm at work because with my commute it's over 12 hours, and just about anything but bone broth will be too soft if cooked that long, even on low.
A couple of times I've put all the ingredients in the slow cooker pan the night before, refrigerated it overnight, then put it in the cooker before I head to work, with a time to start it two hours later. I figure two hours of "coming to room temperature" in a thick ceramic container won't be too dangerous. But I've only done that with single big pieces of meat. I wouldn't do that with cut up chicken, for instance.
Most times, I use my slow cooker on the weekend, then we eat from that meat for a number of meals. I make it fairly plain, knowing that it will become leftovers that can be dressed many ways for salads, soups, stews, etc.
I did leftover turkey in garlic/lemon/butter this evening. When the slices of turkey breast were heated through, I removed them and sauteed zucchini zoodles in the butter/garlic sauce. Wonderful, tasty, fast meal.
|