On Mon, 11 May 2009 08:17:01 -0700 (PDT), phaeton wrote:

> Hello boys and girls...
>
> I've always heard that a slow-cooker is pretty much idiot proof, but
> i've found a way to become a better idiot.
>
> As per the recipe in my BH&G, I made pork ribs with sauerkraut and
> apples. The ribs in question were 2.19 pounds of boneless country-
> style, not smoked, and fully thawed (1.5 days in the fridge).
> Essentially, half the crock was filled with chopped carrots, potatoes
> and onion. Then i pan-seared the ribs and put them in, then
> sauerkraut on top. A little bit of apple cider and some spices went
> on top. My slow-cooker is 4.5qt, and when all was said and done, it
> was full to the brim. I put it on HIGH for 6 hours.
>
> When it was done, i removed everything. The hunk of meat I ate was
> falling apart and delicious, fully cooked all the way through.
> However, this morning when I was going to pack a lunch for myself, I
> cut into one of the ribs and it was pink! I don't know if this one
> was in the center of the crock or what the deal is.... but in a cross
> section it was cooked from one end to the center, and then pink from
> the other end to the center. Not just a little pink, but unmistakedly
> so.
>
> I was home all day and there was no loss of power or anything. The
> liquid in the crock was even boiling for the last hour or so that I
> was looking at it through the glass (I never lifted the lid, btw).
>
> What did I do wrong? Did I overfill the crock pot? Would it have
> been better if I put it on LOW for 12 hours instead (the book gives
> both options: HIGH for 5-6 hours, LOW for 10-12)? Freak accident?

Why do so many people freak out when they see pink?

Afetr 6 hours at high, it's cooked. The pink is normal and a
reaction to the sauerkraut (and plain cabbage will do the same).

Don't have a cow.

-sw