Here’s a basic question, that believe it or not people don’t know. This is what Steve V, asked: Do slow cookers require liquid to operate? The answer is yes, and more in depth answer can also be found on CPK’s Temp Page. Everything you need to know in re: to temp’s is on that page. But what I mentioned to Steve was that to keep an eye on it 1/2-3/4 of the way through reason being some meats let out more liquid then others.
But their was another problem, where on a particular article Steve saw that mentioned a boiling dry problem. And I also mentioned that happened to me with a piece of brisket that I was cooking. What I believe what happened to me was that I cooked it to long, because the moment I took it out, and the air hit it, it’s as if all the moisture in the meat evaporated.
