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The change in timing is funny. This made me take a 2nd look at my cookbook.
In the back, there's a section on "Slow-Cooker Safety" and it says:
"Whenever possible, cook all meats on HIGH for the first hour. ... The strategy is aimed at quickly bringing temperatures up to levels needed to prevent the growth of bacteria. ... If you won't be home to reduce the temperature, it is okay to cook for the entire time on LOW, according to the USDA. In this case, substitute 2 extra hours on LOW for the 1 hour on HIGH."
That is SO good to know. That means that I can adjust some of the recipes in my book & maybe even make some of this food on a weekday. (As long as I can find something that will translate to a 10 hour cook time or more - and I get my butt out of work on time).
Thanks for making me look twice.
Looks delicious! Funny that original recipe has it just 8 hours on low.
Sounds good - i would also double the sauce, skip the red peppers and green onions... might have to give this a try! Time watch for a pork sale!
Denver, CO (MST)
What good shall i do today!
Eat with purpose!
I found this recipe in my Cooking Light Slow Cooker Cookbook (and I've also posted under my thread on that cookbook).
Here's the recipe link:
Like most slow cooker recipes, this is easy prep. There is an hour on high plus 6 on low, so if you don't have a programmable crock pot & have a long commute like me, it's better for a weekend.
We really liked this - The pork fell apart into a pulled pork texture, and the sauce was smooth & peanutty - though a lot of it may depend on the teriyaki sauce that you use - It's a major part of the recipe, and maybe a bit of a cheat, but a little cheating is ok in my book.