Quote:
Originally Posted by Cinisajoy
As a Texan, I should disown for this. You just ruined 2 good foods.
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Not even for a Texican will I eat chewy nasty meat. I'm one of those folks who is sensitive to texture, so I like to make sure that chili or stew beef is WELL cooked, to tenderize the collagen, etc.
As far as beans--you said yourself you hadn't tried making chili in a crockpot, right? You
should. (n.b.: making first-stage ribs in a crocker is also an easy way to "falling-off-the-bone" ribs. Cook them in the crockpot first; then slather them with sauce and either run them under the broiler or on the grill. Presto, instant (ish) tender ribs.)
Hitch