4
That time I saw someone put ground beef in a slow cooker frozen solid
I was at a potluck last weekend in Denver and watched a friend toss a frozen block of ground beef into her slow cooker with some onions. She said it would be fine after 8 hours but the middle was still cold and pink when we ate. I always brown my meat first, even if it takes an extra 10 minutes, because it saves the dish from being watery and bland. Has anyone else run into this where skipping a step just to save time actually ruins the whole meal?
3 comments
Log in to join the discussion
Log In3 Comments
sean_green441mo ago
Browning makes everything better, no shortcuts there.
10
samk771mo ago
Right, because a $400 barrel shroud is the picture of no shortcuts.
3
vera1951mo ago
$400 for a barrel shroud? Man, my whole rifle build barely cost that much. Guess I'm out here taking all the shortcuts.
7