Slow Cooker (Two Q's)

icedcoffeeluv

1. If a recipe calls for the meat to be browned but I want to make it the night before is it okay to brown the meat and then put everything in the crockpot in the fridge to cook starting in the morning? Something tells me that this is a recipe for breeding bacteria but I am not sure.

2. I made Chicken, Apple & Cheese Meatballs from my WW Slowcooker Cookbook today (they looked so delicious). The recipe didn't call for any type of liquid or sauce in with them while they cook all day. Am I going to go home to a burnt mess in my slow cooker? Anyone ever made something like this?

Holly_1007

I can't answer for number 1, but for number 2 I would definitely put some liquid in there!

MomtobeNJ

1. I don't brown/sear ahead of time for that reason. If really want to sear meat, I do it on supper high heat in the morning before I throw it in - it literally takes 2 - 3 minutes in a really hot cast iron skillet (seems to work best for me). Depending on the recipe, I don't always worry about it.

2. Generally meat releases its own juices when cooking so you don't need additional liquid, but I'm not sure how much meatballs would render. I guess you should be fine (ground chicken is still meat that has juices), but you might want to try that one for the first time on a day when you'll be home?

MeatballEsq

1. I do this all the time. As long as you brown it and put it in the fridge there's no issue for bacteria. 

2. I'm guessing the meatballs will eek out liquid as they cook? I'd be afraid to add liquid and they'd get mushy. Are you cooking on low? I'd just spray the slow cooker with Pam or something before adding the meatballs. 

redneckmomma25

1. I would put the meat in something else. As long as it's cooked. If it's a partial brown just to get a crust on the outside, I wouldn't do it the night before.

2. If the recipe doesn't call for liquid then I think it should be fine. When I make pork roasts in the CP I don't put liquid in. Normally it has some fat so I could be wrong. I don't know. You will find out.

icedcoffeeluv

Eeeek....too late to add liquid or cook on a day I will be home...

I did spray the slow cooker.

I was thinking maybe the chicken would release some juices and also that the apple might as well?

Hope I have edible food tonight. Haha.

MeatballEsq

redneckmomma25 said:

1. I would put the meat in something else. As long as it's cooked. If it's a partial brown just to get a crust on the outside, I wouldn't do it the night before. 2. If the recipe doesn't call for liquid then I think it should be fine. When I make pork roasts in the CP I don't put liquid in. Normally it has some fat so I could be wrong. I don't know. You will find out.

Oh, re: #1, I didn't even think of it being like a pork loin or something. For some reason I was thinking hamburger, that once you brown it, it would be cooked. Maybe I would throw the meat in something else separate then overnight. 

hmp1

I would store the meat in a separate bag.

I would have followed the recipe too, I'm sure the food will taste good. They make CP liners, for next time if it is a beast to clean.

icedcoffeeluv

tonir319 said:

redneckmomma25 said:

1. I would put the meat in something else. As long as it's cooked. If it's a partial brown just to get a crust on the outside, I wouldn't do it the night before. 2. If the recipe doesn't call for liquid then I think it should be fine. When I make pork roasts in the CP I don't put liquid in. Normally it has some fat so I could be wrong. I don't know. You will find out.

Oh, re: #1, I didn't even think of it being like a pork loin or something. For some reason I was thinking hamburger, that once you brown it, it would be cooked. Maybe I would throw the meat in something else separate then overnight. 

Yeah hamburger I don't worry about. I was thinking like stew beef where you brown but don't cook all the way through.

I'll probably just add uncooked. I'm prepping a beef stew tonight for tomorrow dinner. I love the slow cooker.

Flamingemu

The meat and apples will release juice all day, no need to worry. 

I never brown my meat. I never have time. I usually put it in the crockpot frozen. Never had a bad turnout yet.

MarisaKathleen

Whenever I make stew, I throw everything in there raw.  Even when the recipe says to brown the meat, I don't think it adds or takes away anything from it, so I don't bother. :-)  Come to think of it, most of the time my meat is still frozen when I start the slow cooker.  

If it's during the week though, it has to be in there for 10 hours since I leave at 7 and don't get home until 5. :-(  I never worry.  The slow cooker is very forgiving.  Also, I use liners a lot.  I love them.

icedcoffeeluv

auroraloo said:

I have never been concerned with bacteria. We've been eating crockpot/freezer meals for almost 3 weeks now and we're all fine.

No liquid. It'll be fine. Don't worry about it. And they sound good.

I'm not concerned about bacteria from using the slow cooker. I use it quite often. I was concerned with halfway cooking the meat, putting in the fridge overnight and then cooking in the slow cooker the next day.