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Buffheart

Member Since 19 May 2010
Offline Last Active Jul 13 2013 04:08 PM
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Posts I've Made

In Topic: Question About Slow Cooker Sizes

26 April 2013 - 09:01 PM

With sugary things, it can really be dependent on a lot of things. For instance, I do a pulled pork and cover the pork in non-diet root beer made with cane sugar. Never had a problem. But, once I shred it and cover it in BBQ sauce, there is a limit to how long I can let it cook before it will crisp the sugar around the edges. The time also depends on which one of my pots I use (size) and which heat setting. There are just so many variables and I think sometimes that recipes just need tweaking. For me, skip thick sugary sauces for long cooks in the pots and only use them long enough to add flavor and make them warm.

 

So when do you think I should add the sauce?


In Topic: Question About Slow Cooker Sizes

26 April 2013 - 07:08 PM

Thank you all for your help:)

 

Karichelle, you said not to use a slowcooker to cook anything with sugar, right? Well I have a slowcooker cookbook for people who need to be gluten-free and a lot of the recipes call for sugar in them, but the recipes were also made especially to be cooked in slowcookers, so is that still okay?

 

Also, would adjusting the heat and cook time prevent me from having add enough to make the pot 3/4 full?


In Topic: Question About Slow Cooker Sizes

22 April 2013 - 05:36 PM

Yesterday I made turkey meatballs with an apricot dressing on top. The meatballs were fine, but the sugar in the apricot dressing burned and stuck to the sides of the pot. I've had similar experiences with sugar burning to the sides of the pot as well as with meat drying out