Slow Cooking and “Falling off the bone tender”

[Anonymous]

At high temperature, collagen breaks down and thus fall off the bone. If you pull slow cooker meat too soon it will be tough. Keep it in way past that.

[Anonymous]

If it is tough, you haven’t cooked long enough. For fall off the bone, you have to keep going if it is still tough. It all depends on the particular animal and cut, so just using a stated time is not sufficient.

[Anonymous]

You have to measure the temp of the meat, not worry about time and temp, which are approximations based on the cuts they have.

When you buy meat, ensure you have the right cut. It can’t be too lean or you just end up with toughness.