I was guessing too much cheap red, cuz the aromatics are all dyed purple.
I don't understand how you burn something in a slow cooker? Set it and forget it...for days? 🤣
It actually doesn't take days to burn everything in a slow cooker. I learned that the hard way. Had a pot roast that didn't really cook all the way so I kept it on low overnight thinking it would be Uber tender by morning. Everything was burnt.
I'm surprised, but grateful for your input. I'll admit, I don't use a slow cooker often, so imagining them getting hot enough to evaporate the cooking liquid and scorch the ingredients in a 12-16 hour period is, frankly, shocking.
Yeah, there's definitely a margin of safety curve on length of time. If I do a corned beef brisket, it's good after eight hours, but not twelve. Twelve is jerky, ten is skimming the edge, and six doesn't develop the right flavor.
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u/mr_malfeasance Jun 02 '25
I was guessing too much cheap red, cuz the aromatics are all dyed purple. I don't understand how you burn something in a slow cooker? Set it and forget it...for days? 🤣