Wayne Boatwright wrote:

> On Tue 06 Sep 2005 02:21:18p, Andy wrote in rec.food.cooking:
>
>> Wayne Boatwright wrote:
>
>>> No need. If fact, when I do a slow cooker roast, I usually build a
>>> "rack" out of celery, onions, etc., to elevate the roast out of all
>>> liquid. The results are great.
>>
>>
>> Wayne,
>>
>> That's a great idea. It just looks like it's drying out. Takes some
>> getting used to, obviously!
>>
>> Thanks,
>>
>> Andy
>
> The roast may look dry on the surface, but it's usually very moist and
> tender inside. Remember, it's roasting in a closed, steamy
> evironment, not dry heat. That makes a difference. FWIW, I never
> cook roasts on HI, if fact I cook very few things on HI, even to
> start. I cook a roast on LOW for anywhere from 8-12 hours, depending
> on the size and cut.


Wayne,

Good explanation. I'm OK with that. I just have to gauge the doneness
and time with this new slow cooker. Learning curves and me go way back!


All the best,

Andy