If you want to try adding something that would help break down the tissue, think
acid. Use a marinade or cooking liquid that contains tomato juice, vinegar,
lemon, etc. One of those should help.
The other option, if you think it is cooking a little too cool, is to up the
temp a little. If you're cooking on low, up it to medium the next time.
________________________________
From: Meg Justus megj@nwlink.com
I'm thinking it's the other way around. My crockpot is about 17 years old
now (I only remember because I bought it not long after I moved here), and
so I think it actually cooks slightly cooler than the newer ones that were
manufactured after the rules for temperature were changed.
But I really don't want to go longer than 10 hours. I'd rather add an
ingredient that would help it break down so it shreds better. But not a lot
of sugar <g>.
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