Posted: 3/23/2010 3:06:27 PM EDT
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Before today, appliances would scream in terror whenever I entered the kitchen. Now I'm doing my own cooking. I'm going to cook a pot roast in a slow cooker.
Instructions say to check the meat with a thermometer and make sure the internal temp is at least 160*. Does this indicate that the meat is cooked, or just that it got hot enough to kill the bugs? |
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160 is well done, however since you are cooking it a slow cooker the goal is to cook down the tendons and tough fat for a very flavorful and tender protein. Don't focus on the temp so much has the meat being soft and flavorful. Use most salt than you think and add some liquid to the pot (wine, beer, ) and add an onion tot he liquid. If your up to it, sear the meat golden brown before putting it into the pot. Hope this helps,
Blake (I'm a sous chef at Commander's Palace in New Orleans, i'm not making this stuff up) |
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Quoted: 160 is well done, however since you are cooking it a slow cooker the goal is to cook down the tendons and tough fat for a very flavorful and tender protein. Don't focus on the temp so much has the meat being soft and flavorful. Use most salt than you think and add some liquid to the pot (wine, beer, ) and add an onion tot he liquid. If your up to it, sear the meat golden brown before putting it into the pot. Hope this helps, Blake (I'm a sous chef at Commander's Palace in New Orleans, i'm not making this stuff up) Sounds like some good advice to me.  |