cybercat wrote:
>
> "phaeton" > wrote in message
> ...
> > All the crock pot recipes I've seen have been geared towards cooking a
> > single big hunk of meat, or a bunch of goodly-sized hunks of meat.
> >
> >
> > If I were to cube the meat (beef or pork) into bite-sized pieces
> > first, and then follow the recipe as usual, will they end up
> > overcooked after the 8 or 10 hours prescribed for a big hunk of meat?
> >
>
> No, they will be disintegrating. I am so glad I gave my crockpot away. I
> just use a POT and bring the stuff to a boil then down to a low simmer with
> the top on. Voila, a slow cooker you can actually turn to a high enough heat
> to brown the meat before braising, and only one pan to clean, no outlets to
> use.

Crock pots are primarily a device for keeping their contents warm on the
buffet line. They have little practical use for cooking anything.