/ck/ - Food & Cooking

crockpots are garbage

I sure enjoy flavorless mush that literally tastes the same every time, like overcooked mush garbage

>>11589719
Disgusting

>>11589728
>>11589729
t. don't know how to make something good in a slow cooker

>>11589729
>overcooks his food
>"My food tastes overcooked!"

>>11589973
>apparatus literally to overcook food
>lel you don't know how to use it
Enjoy your mush ill enjoy freshly cooked meals everyday

>>11589719
store had a sale on pork tenderloins, I defrosted a 1.5lb one, put in with potatoes carrots and onion, sprinkle of lawrey's seasoning salt. partway through cooking I seared the pork in a pan, and deglazed with some of the juice from the pot, and threw it all back in the pot. Maybe shoulda done that earlier and I wish I'd browned the pork a lil more. I'm very much still learning, but I have a couple more tenderloins and plenty of other fixins, plenty of materiel to practice with.

Fuckin love a roast pork tenderloin.

>He thinks overcooking and cooking for a long time are the same thing.

french dip is my best meal with the crock
i only use it to make that or a bean soup

>>11590005
Why would you choose such a lean cut for braising? Simply because it was on sale?

>>I loave a roast pork tenderloin.
Me too. But what does that have to do with this thread? Crock pots make braises, not roasts. Do you know the difference between a braise and a roast?

>>11589719
rabbit stew

>>11590025
no I do not, feel free to inform me genuinely if you're intending to be more constructive than insulting.

I am in the "fake it 'til you make it" start-by-doing-it-badly stage of cooking, operating with the belief that if the fresh ingredients are selected consciously to not clash and nothing is literally FUBAR-burnt or spilled or something, the end result will be edible and probably not too bad. if you just had some vegetables, some meat, some water, a pot, and a fire in the wilderness, how might you feed yourself?

>>11590227
braising is for tougher cuts of meat that have more connective tissue and shit that takes a long time to break down to become tender. roasting is for shit like a tenderloin that you can cook fast at a higher heat and is still gonna be tender.

>>11590243
so you would recommend what? covered porcelain casserole dish in the oven or something like that, not bother with the crockpot? I hadn't actually used the thing in a few years, it was a curiosity this time, as stated before I'm just playing around in the kitchen to get some handsonexperience with certain ingredients, trying and occasionally failing to intuit some principles of operation.

>cook something with a very high fat content on a low heat for a long time
>fat melts
>meat cooks heavily in it's own juices
>extremely tender

>cook something lean
>shit shrivels up

Wow it's almost like it's a method only for specific dishes and retards use it for traditional stovetop and oven recipes then get disappointed.

If you want to cook pork tenderloin, I would recommend searing it in a hot pan before roasting it. It doesnt take much cooking as it doesnt have much fat.

Personally I dont cook pork in a crock pot. If I have a piece of pork that requires slow cooking I prefer to use the oven. The reason for this is I prefer to cook it 'dry' as opposed to in a liquid. For example, slow cooking beef I would normally have the beef it stock whilst it cooks. For pork, I dont put in stock, just in a roasting tray, covered with tin foil for most of the process. That allows some steam to build up, but towards the end of cooking, you can remove the tin foil to get crackling or a nice crust(?) to the meat.

>crock pot
Slop o' shit

>>11590434
Slop-Pot :)

>>11590402
nice post, good info, thank you!

>>11590227
>no I do not, feel free to inform me genuinely if you're intending to be more constructive than insulting.

Roasting is cooking with dry heat, like inside an oven. The heat level is usually high. Braising is cooking low-and-slow with liquid inside a covered container. That's what a crock pot does.

Roasting is for lean meats. Braising is for tough cuts with a lot of fat and connective tissue.

>>if you just had some vegetables, some meat, some water, a pot, and a fire in the wilderness, how might you feed yourself?
That question is not specific enough to answer. What kid of meats do I have? If they are lean, roast them on a stick over the fire. If they are tough, braise them in the pot (soup or stew).

>>11590320
>>Recommend what?
For cooking your tenderloin? Brown it in a pan first on all sides, finish in the oven at 400F until it's done (use a meat thermometer to check. Pull it out of the oven at 155F, it will get to 160 while it rests.

>>not bother with the crock pot
Crock pot is a poor choice for tenderloin.

>>11590320
for a pork tenderloin just sear and throw it in the oven till it comes up to 145. try something like a pork butt in your crockpot, low and slow for half a day while you're at work or whatever. itll break down into moist tender shredded meat that's pretty versatile depending on how you season

I like them for hot drinks. Particularly mulled wine.

>>11589719
“Pizza soup”
Tortellini gets put in last, or precook it.