I’m making this recipe at the moment:
It calls for placing what is essentially a seasoned meatloaf into tight foil wrapping and then slow cooking for 4-8 hours (depending on which heat setting you use.) There is NO additional liquid added.
Is this safe for a slow cooker with a ceramic insert? The recipe states that the juices from the meat will need to be saved from the bottom of the slow cooker but I’ve had this thing going for about 2+ hours on high and don’t have any juices coming out of it yet. I also noticed that both links the author has included to slow cookers that she recommends go to products where the insert can safely go on the stovetop. Mine cannot and I’m getting nervous. Should I abort this mission and throw this thing into the oven instead? TIA
by paczkiprincess
2 Comments
That’s how I make mine. Stick with it in the slow cooker, it’ll get there in the end
I’ve never been more excited to try a recipe in my life. I don’t care about the safety – I just want my freaking kebab!