Andy wrote on 06 Sep 2005 in rec.food.cooking
> Good explanation. I'm OK with that. I just have to gauge the doneness
> and time with this new slow cooker. Learning curves and me go way back!
> 
>
> All the best,
>
> Andy
>
The Roast is cooked when a fork enters the meat fairly readily and you can
just start to twist the fork with only a little resistance and some bounce
back. We aren't talking medium rare food here. Least resistance and no
bounce back means it is a pulled beef dish and get out the BBQ sauce.
--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.