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Reply to "Why is my meat so hard and chewy?"
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[quote=Anonymous][quote=Anonymous][b][quote=Anonymous]Lower fat stuff doesn't do well in the slow cooker, in general.[/b] Specific cuts need different treatments, so it's important to know what cut you have, especially when it comes to beef and pork. Your short ribs are a good braising cut. I'd throw them in the slow cooker with some red wine, rosemary, garlic, onion, and a bay leaf. They need time.. ideally, hours and hours. You'll go through a period where they will be tough before they become tender. You're basically relaxing the muscle fiber with moisture, heat, and time. You can't rush these cuts! [/quote] I actually have had good luck with fat free chicken breasts in a slower cooker - on high at four to six hours. Cook in chicken stock and canned tomatoes. [/quote] The chicken stock is basically resupplying the fat you dont' have on the breasts.[/quote]
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