Sqwertz wrote:
> 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

I had never heard of that before. Although, the pink is on the inside,
not the outside (where the sauerkraut was).

This was a 'salt injected' product, actually. I didn't notice that
until just before cooking it. Had I seen that (tiny text in the corner)
in the store I wouldn't have bought it. I don't remember which salts
they were (or which ones cause meat to keep its reddish hue), but as I
stated, some were whitish-grey all the way through, but others were pink
either on one end or in the center.

The reason I'm a little nervous about pinkish meats is that I've had
food poisoning before and I don't want to have it again. I realize
people take chances with it all the time and win (all the time), but I
think I'm less lucky compared to average. I'm getting better about
eating (beef) steaks that bleed a little, but I've always been told that
chicken and pork should NEVER be pink, EVER.

Next time I'll go the low-n-slow 12-hour route, and then use the juices
to simmer the vegetables seperately.

Thanks for the help and input.

-J