Using Coke, Dr Pepper & Root beer in crock pot ?
Does it matter if you use diet? Thanks!
obgraham wrote:Gdetrailer wrote:You're discussing crockpot cooking in general. The topic here is one specific method, and it works very well, particularly for something like pulled pork, when you toss the cooking fluid and replace it with something else.
Didn't mean to rain on anyone's \"parade\", just trying to be helpful.
I'm all for pot roasts, marinades, and recipes that lead to tasty gravy makings. My favorite is apple juice/tomato sauce/onion/spices, then a cornstarch thickening at the end. But that's a whole different day's dinner!
obgraham wrote:Gdetrailer wrote:You're discussing crockpot cooking in general. The topic here is one specific method, and it works very well, particularly for something like pulled pork, when you toss the cooking fluid and replace it with something else.
Didn't mean to rain on anyone's \"parade\", just trying to be helpful.
I'm all for pot roasts, marinades, and recipes that lead to tasty gravy makings. My favorite is apple juice/tomato sauce/onion/spices, then a cornstarch thickening at the end. But that's a whole different day's dinner!
Super_Dave wrote:GordonThree wrote:
Oh well
Whether it is needed or not, I agree that Coke provides an acid that breaks down meat tissue. The sugar is generally syrup which adds flavor to the meat.
Super_Dave wrote:GordonThree wrote:
Oh well
Whether it is needed or not, I agree that Coke provides an acid that breaks down meat tissue. The sugar is generally syrup which adds flavor to the meat.
Gdetrailer wrote:You're discussing crockpot cooking in general. The topic here is one specific method, and it works very well, particularly for something like pulled pork, when you toss the cooking fluid and replace it with something else.
Didn't mean to rain on anyone's \"parade\", just trying to be helpful.
Gdetrailer wrote:You're discussing crockpot cooking in general. The topic here is one specific method, and it works very well, particularly for something like pulled pork, when you toss the cooking fluid and replace it with something else.
Didn't mean to rain on anyone's \"parade\", just trying to be helpful.
Super_Dave wrote:GordonThree wrote:
Oh well
Whether it is needed or not, I agree that Coke provides an acid that breaks down meat tissue. The sugar is generally syrup which adds flavor to the meat.
Super_Dave wrote:GordonThree wrote:
Oh well
Whether it is needed or not, I agree that Coke provides an acid that breaks down meat tissue. The sugar is generally syrup which adds flavor to the meat.
GordonThree wrote:
Oh well
GordonThree wrote:
Oh well
GordonThree wrote:
Oh well
GordonThree wrote:
Oh well
GordonThree wrote:
I've done ribs with coke, and another batch with root beer. Never tried the Doctor. Not a huge taste gain from either soda, it's mostly using the sugar and acid to work it's tenderizing magic.
GordonThree wrote:
I've done ribs with coke, and another batch with root beer. Never tried the Doctor. Not a huge taste gain from either soda, it's mostly using the sugar and acid to work it's tenderizing magic.
