used my new SC for the first time and i was very concious about not using too much liquid, as in the instructions it said not to... and also i layered my onions first, then carrots, then the meat, as it said to in the instructions.... my problem is, the meat was quite tough, and i attribute this to the fact that it wasn't covered in liquid, as it was the top layer and quite high up, and also i didn't use much liquid at all, would have barely covered the carrots.... so there's my dilemma, if i have the meat sitting quite high as one of the last layers, then i would need a hell of a lot of liquid to cover it...
can anyone tell me what they do and where i am going wrong? do you have your meat sitting in sauce/liquid, or is it uncovered - if its uncovered does it turn out soft or tough?
Number 9 about browning meat. I read somewhere on a slowcooking website that usually the idea of browning the meat first is to reduce the risk of food poising and cross contamination. It doesn't necessarily have to be cooked all the way thorugh, just enough to kill off any nasties that are on the surface of the meat.
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