All the crock pot recipes I've seen have been geared towards cooking a
single big hunk of meat, or a bunch of goodly-sized hunks of meat.


If I were to cube the meat (beef or pork) into bite-sized pieces
first, and then follow the recipe as usual, will they end up
overcooked after the 8 or 10 hours prescribed for a big hunk of meat?

Thanks.

-J

"phaeton" > wrote in message
...
> All the crock pot recipes I've seen have been geared towards cooking a
> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
>
> If I were to cube the meat (beef or pork) into bite-sized pieces
> first, and then follow the recipe as usual, will they end up
> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>

No, they will be disintegrating. I am so glad I gave my crockpot away. I
just use a POT and bring the stuff to a boil then down to a low simmer with
the top on. Voila, a slow cooker you can actually turn to a high enough heat
to brown the meat before braising, and only one pan to clean, no outlets to
use.

cybercat wrote:
>
> "phaeton" > wrote in message
> ...
> > All the crock pot recipes I've seen have been geared towards cooking a
> > single big hunk of meat, or a bunch of goodly-sized hunks of meat.
> >
> >
> > If I were to cube the meat (beef or pork) into bite-sized pieces
> > first, and then follow the recipe as usual, will they end up
> > overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
> >
>
> No, they will be disintegrating. I am so glad I gave my crockpot away. I
> just use a POT and bring the stuff to a boil then down to a low simmer with
> the top on. Voila, a slow cooker you can actually turn to a high enough heat
> to brown the meat before braising, and only one pan to clean, no outlets to
> use.

Crock pots are primarily a device for keeping their contents warm on the
buffet line. They have little practical use for cooking anything.

In article . com>,
says...
>
> cybercat wrote:
> >
> > "phaeton" > wrote in message
> > ...
> > > All the crock pot recipes I've seen have been geared towards cooking a
> > > single big hunk of meat, or a bunch of goodly-sized hunks of meat.
> > >
> > >
> > > If I were to cube the meat (beef or pork) into bite-sized pieces
> > > first, and then follow the recipe as usual, will they end up
> > > overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
> > >
> >
> > No, they will be disintegrating. I am so glad I gave my crockpot away. I
> > just use a POT and bring the stuff to a boil then down to a low simmer with
> > the top on. Voila, a slow cooker you can actually turn to a high enough heat
> > to brown the meat before braising, and only one pan to clean, no outlets to
> > use.
>
> Crock pots are primarily a device for keeping their contents warm on the
> buffet line. They have little practical use for cooking anything.

With all due respect, they have little use to you. They are very
convenient to those of us who have not the privilege of a professional
chef or the burden of a fussy palate. My 16 bean stew is the favorite of
the whole family. Spiced and cooked with chicken in a tomato stock,
beans, green veggies, and some spices. It's great to have it there in
the winter, or in the freezer as a premade dinner. My wife's beef stew
is a close second... The biggest convenience is one pot, little cleanup
and less fuss during cook times.

"Pete C." > wrote in message
ter.com...
>
> cybercat wrote:
>>
>> "phaeton" > wrote in message
>> ...
>> > All the crock pot recipes I've seen have been geared towards cooking a
>> > single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>> >
>> >
>> > If I were to cube the meat (beef or pork) into bite-sized pieces
>> > first, and then follow the recipe as usual, will they end up
>> > overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>> >
>>
>> No, they will be disintegrating. I am so glad I gave my crockpot away. I
>> just use a POT and bring the stuff to a boil then down to a low simmer
>> with
>> the top on. Voila, a slow cooker you can actually turn to a high enough
>> heat
>> to brown the meat before braising, and only one pan to clean, no outlets
>> to
>> use.
>
> Crock pots are primarily a device for keeping their contents warm on the
> buffet line. They have little practical use for cooking anything.



No, that's what a microwave and chafing dishes are for. I have cooked many
a chuck roast with carrots and potatoes in the crock pot while I was at
work. Tender and delicious! I also have made stewed chicken with veggies,
and pork steaks with gravy and noodles. Corned beef and cabbage. Stews and
soups. A crock pot has many uses. Set the food in it, leave, come home to
a cooked meal. You obviously have never read the manual

Jill

In article <4298897e-253c-4279-baa9-
>,
says...
>
> All the crock pot recipes I've seen have been geared towards cooking a
> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
>
> If I were to cube the meat (beef or pork) into bite-sized pieces
> first, and then follow the recipe as usual, will they end up
> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>
> Thanks.
>
> -J


My wife does it all the time. I will give you a hint though. Cook it say
over night, then put it away for the day. Reheat it in the crockpot at
night, it always tastes better the second time heated for some reason.
Sometimes if it's not cooked long enough, the smaller pieces can be
tough, but time seems to fix that.

I make my 16 bean stew in a crockpot. Start by cooking the chicken in
there and then strip the meat from the bones and add everything else.
Cook according to the bean package, comes out nice too..

Scotty

On Jan 13, 11:23*pm, phaeton > wrote:
> All the crock pot recipes I've seen have been geared towards cooking a
> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
> If I were to cube the meat (beef or pork) into bite-sized pieces
> first, and then follow the recipe as usual, will they end up
> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>
> Thanks.
>
> -J

Here's my favorite crockpot recipe (other than using it for pulled
pork):

“Crockpot Swiss Steak”

(Serves 6)

Ingredients

2 pounds top round steak
1 1/2 C. Flour
1 tsp. Dry mustard
1/2 tsp. Powdered oregano
1 tsp. Salt
1/2 tsp. Black pepper
3 T. Oil

1 28-oz. Can diced tomatoes with juice, divided into thirds (can be
herbed or not, your choice)
1 14-oz. Beef broth
1 medium to large onion, sliced and separated into rings

Cut the meat into small portion sizes (meat pieces will expand during
tenderizing). Mix flour with seasonings, and using a heavy pointed
meat mallet, pound it into the meat pieces, making sure each piece is
throughly tenderized and evenly coated with flour on both sides. Heat
oil in large heavy skillet. Brown each piece of meat quickly, turning
once, and not crowding the skillet. When each piece is done, remove
from skillet and put aside. Empty the can of beef broth into the
crockpot, and put one third of the onion rings on the bottom. Put one
third of the meat pieces in next, and then 1/3 of the tomatoes with
juice. Continue layering, ending with tomatoes.

Cook in crockpot on “low” setting, 6 to 8 hours.

These portions freeze really well, sealed tightly.

N.

On 1/14/2010 00:23, phaeton wrote:
> All the crock pot recipes I've seen have been geared towards cooking a
> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
>
> If I were to cube the meat (beef or pork) into bite-sized pieces
> first, and then follow the recipe as usual, will they end up
> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>
> Thanks.
>
> -J

Depends on the toughness of the meat. Cubed tough cuts "beef especially"
do really well because they become tender and have a nice "beefy" taste.
More tender cuts tend to disintegrate.

One of my favorites in a crockpot is pork, sauerkraut and potatoes using
"country style ribs" for the pork. It comes out perfect with the meat
being nice and tender but still very intact.

I also like beef barley soup. I typically use cut up beef shank.

On Jan 14, 12:25*pm, George > wrote:
> On 1/14/2010 00:23, phaeton wrote:
>
> > All the crock pot recipes I've seen have been geared towards cooking a
> > single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
> > If I were to cube the meat (beef or pork) into bite-sized pieces
> > first, and then follow the recipe as usual, will they end up
> > overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>
> > Thanks.
>
> > -J
>
> Depends on the toughness of the meat. Cubed tough cuts "beef especially"
> do really well because they become tender and have a nice "beefy" taste.
> More tender cuts tend to disintegrate.
>
> One of my favorites in a crockpot is pork, sauerkraut and potatoes using
> "country style ribs" for the pork. It comes out perfect with the meat
> being nice and tender but still very intact.
>
> I also like beef barley soup. I typically use cut up beef shank.

That's actually what I was going to do- pork/sauerkraut/potatoes.
Last time I did that the serving-sized chunks of pork were still pink
in the middle, so this time I was going to cube them or at least cut
them smaller to ensure that they'd be fully cooked and tender.
Besides, I prefer eating things that are bite sized anyways. I guess
one could call it masticulatory laziness.

-J

On 1/14/2010 13:30, phaeton wrote:
> On Jan 14, 12:25 pm, > wrote:
>> On 1/14/2010 00:23, phaeton wrote:
>>
>>> All the crock pot recipes I've seen have been geared towards cooking a
>>> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>>
>>> If I were to cube the meat (beef or pork) into bite-sized pieces
>>> first, and then follow the recipe as usual, will they end up
>>> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>>
>>> Thanks.
>>
>>> -J
>>
>> Depends on the toughness of the meat. Cubed tough cuts "beef especially"
>> do really well because they become tender and have a nice "beefy" taste.
>> More tender cuts tend to disintegrate.
>>
>> One of my favorites in a crockpot is pork, sauerkraut and potatoes using
>> "country style ribs" for the pork. It comes out perfect with the meat
>> being nice and tender but still very intact.
>>
>> I also like beef barley soup. I typically use cut up beef shank.
>
> That's actually what I was going to do- pork/sauerkraut/potatoes.
> Last time I did that the serving-sized chunks of pork were still pink
> in the middle, so this time I was going to cube them or at least cut
> them smaller to ensure that they'd be fully cooked and tender.
> Besides, I prefer eating things that are bite sized anyways. I guess
> one could call it masticulatory laziness.
>
> -J

I haven't noticed the pinkness you described and typically I just leave
the entire "rib" intact.

Nothing wrong with bite sized food. That is pretty much the typical
Chinese food presentation.

ENOUGH SAID WHO CARES ANY WAY ????



"JUST ME "

"phaeton" > wrote in message
...
> All the crock pot recipes I've seen have been geared towards cooking a
> single big hunk of meat, or a bunch of goodly-sized hunks of meat.
>
>
> If I were to cube the meat (beef or pork) into bite-sized pieces
> first, and then follow the recipe as usual, will they end up
> overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
>

I think it depends on the recipe, how small the pieces are and if you cut up
the entire "big hunk of meat" or used a smaller piece. I have read the
answers here and it seems my answer is a bit of a dissenting view, but I
have seen overcooked meat in the crockpot, cooked on slow for 6 hours.

Debbie