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Hit 500 recipes in my slow cooker logbook last week and it got me thinking about how far those cheap chuck roasts from 2012 have come
I never expected to hit five hundred but flipping back through the notebook showed me I've gone from burnt stew to perfectly tender pot roast just by learning to stack ingredients in the right order, anyone else notice how much your early meals used to turn out soupy?
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wesley_hart1mo ago
...and that got me thinking about how I used to think more liquid was always better. For the first year or two I dumped in extra broth or water because I was scared it would burn and everything came out like soup. Then I learned that meat and veggies let off their own moisture and now I barely add any liquid at all unless it's a specific recipe. My early logbook pages are just notes like "too watery again" over and over. The funny thing is once I figured out the stacking order the texture problems mostly stopped. Now I can look at a recipe and pretty much tell if it's going to be a watery mess before I even start cooking.
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oliver_ward141mo ago
Wait have you talked to my buddy Marcus about this? lol He went through the exact same phase except he was dumping coconut milk into everything thinking it would make stuff creamy and his instant pot was basically a soup factory for like six months straight. One time he tried to make a pot roast and ended up with beef flavored porridge because he put in a whole can of broth plus whatever came out of the veggies and meat combined. He still gets mad if you bring up the banana curry incident where he added too much liquid and it turned into mush, says it haunts him.
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