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I am Tosk

In article . com>,
says...
>
> 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.

With all due respect, they have little use to you. They are very
convenient to those of us who have not the privilege of a professional
chef or the burden of a fussy palate. My 16 bean stew is the favorite of
the whole family. Spiced and cooked with chicken in a tomato stock,
beans, green veggies, and some spices. It's great to have it there in
the winter, or in the freezer as a premade dinner. My wife's beef stew
is a close second... The biggest convenience is one pot, little cleanup
and less fuss during cook times.