Serving up this steaming pile of
Celebrity Gossip
Gay Politics
Gay News
and Pointless Bitchery
Since 1995

Does all the meat need to be submerged in a crock pot?

I have a large lamb shank and it is only partly in liguid.

Should I add more?

by Anonymousreply 2711/07/2012

lamb or liguid?

by Anonymousreply 111/06/2012

I'm not an expert but I don't think so. I don't believe crock pots require liquid for cooking, do they? It will cook slowly even if not braised, right?

by Anonymousreply 211/06/2012

does the meat need to be totally submerged in the liquid?

by Anonymousreply 311/06/2012

No it doesn't. The steam cooks the meat. You might want to turn it over now and then though.

by Anonymousreply 411/06/2012

I don't know...that's why I asked.

by Anonymousreply 511/06/2012

You need to vote, Mofo!

by Anonymousreply 611/06/2012

Really OP, REALLY? You couldn't google this?

by Anonymousreply 711/06/2012


Do not open/lift lid.

by Anonymousreply 811/06/2012

Dear asshole at R7 I did. I got a ton of recipes and tips, but none said whether or not to fully submerge the meat.

by Anonymousreply 911/06/2012

[quote]Does all the meat need to be submerged in a crock pot?

No, just the head, but if you're uncut, make sure to retract the foreskin.

by Anonymousreply 1011/06/2012

Just turn the meat periodically. How much meat juice or gravy that you want determines the amount of water. Also if you put vegetables or potatoes on top of your lamb, you might want to add more liquid. Don't forget the lamb will "cook down" so there will be a bigger juice to meat ratio anyway.

by Anonymousreply 1111/06/2012

You really only need to add 1/2 to 1 cup of liquid. Use 1 cup if you have a lot of vegetables. As the meat cooks, it also releases juices and that will add to the liquid

by Anonymousreply 1211/06/2012

What are you cooking, OP?

Will you have enough to share with your fellow DLers this Election Night?

You'll have to fully and completely paint a word and smell picture so we can enjoy it vicariously with you.

by Anonymousreply 1311/06/2012

Too much liquid makes the meat taste like an old lady's house.

by Anonymousreply 1411/06/2012

Oops, I just reread your post, OP.

Lamb shank … hmmm. All yours.

Sink or swim, it'll still be a lamb shank.

Thanks all the same.

by Anonymousreply 1511/06/2012

[quote]fully submerge the meat.

Oh yeah, now we're talkin'!!!

by Anonymousreply 1611/06/2012

Your lamb shank should be at least two thirds submerged, turned every 15 minutes and cooking at a heat that is great enough to create steam.

by Anonymousreply 1711/06/2012

I like meat fully submerged in my crcck.

by Anonymousreply 1811/06/2012

The liquid should come half way up the meat or a little more but the top third should not be in liquid. This allows the meat to braise and release steam. Do not turn it.

by Anonymousreply 1911/06/2012

If you aren't braising the meat, you can cook a roast in a crock pot with no more than a cup of water in it. The web is full of crock pot recipes and cooking tips, OP.

by Anonymousreply 2011/06/2012

Meat is murder! Enjoy your plate of death!

by Anonymousreply 2111/06/2012

Throw it all out and start over with a proper cooking method.

Crock pot cooking is like keeping your intended dinner in the stomach of a slightly feverish goat for 10 hours, having it vomit the mess up, and expecting to enjoy a delicacy from the process.

by Anonymousreply 2211/06/2012

Mamma's mussy is moist and hot and releases no man meat before it has released manjuice into her vaguyna.

by Anonymousreply 2311/06/2012

[quote] Your lamb shank should be at least two thirds submerged, turned every 15 minutes and cooking at a heat that is great enough to create steam.

Do not turn every 15 minutes. Every time you take the lid off, you are letting out all the heat and it takes a long time to get it back to normal. That's what my crock pot directions say. You only need to turn the meat once or twice in 5 -8 hour cooking period

by Anonymousreply 2411/06/2012

The does not not need to be fully submerged. I just did a pork roast (culminating in the worst bbq ever) and it required only a cup of water for ten hours on low.

Forge ahead.

by Anonymousreply 2511/06/2012

Everyone SAYS they have a large shank....but it's never quite as big as you think.

You say 3 pounds online but I'll bet it's not even two...

by Anonymousreply 2611/06/2012

Not totally submerged, turned once and quite delicious.

by Anonymousreply 2711/07/2012
Need more help? Click Here.

Follow theDL catch up on what you missed

recent threads by topic delivered to your email

follow popular threads on twitter

follow us on facebook

Become a contributor - post when you want with no ads!