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Crockpot cooking... can you explain this? Undercooked potatoes

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dawndo4@graffiti.net
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Joined: Dec 9, 2005

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Posted to Thread #21416 at 7:32 pm on Jan 12, 2012

Last night I made boneless pork ribs in my small crockpot but put some very thinly sliced potatoes on the bottom, close to the heat source, sliced Brussels sprouts, and sauerkraut, along with a few other ingredients. I set it on high (the only setting for this particular crockpot) and checked it after 5 hours.

The pork was done (170 degrees F) but when we ate it, the potatoes were almost raw, and the Brussels sprouts were very crispy too; onions were okay.

The pork is usually falling apart when I make it this way, but it was pretty tough and seemed "tight". I added more water, and re-cooked the leftover vegetables; after 3 more hours the potatoes were STILL not cooked through! How do you explain this? Shouldn't they have been almost dissolved by now?! I'm sure they weren't <i>overcooked</i>.

I ended up with great stock and potatoes that I am sure will taste good after I pressure cook what's left. Strange. Has anyone ever had this problem with potatoes in the crockpot?

Incidentally, if anyone is curious here is the recipe; braised in the oven it might be good:

1 lb boneless pork ribs
1/2 pound Brussels sprouts (about 1/4-inch slice)
2 large all-purpose potatoes, peeled and sliced (I sliced with a mandolin, sliced so thin, I wasn't even sure they would hold together!)
1/2 sliced sweet onion
1/2 cup sauerkraut with liquid
1 Tbs grainy mustard
black pepper to taste
1 tsp garlic powder
1 cup water


How did the fool *get* his money?!


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