How does crockpot cooking compare to the 24 hour method described
below?  In terms of tenderness and paleo-nutrition.

Mike


>>In a message dated 9/22/2003 10:15:48 AM Eastern Daylight Time,
>>[log in to unmask] writes:
>>Yup, I just haven't figured out a way to cook meat
>>without using, relatively' high temperature
>>
>What I used to do when I ate roasts:Pre-heat oven to ~300F, then insert
>roast beef, with meat themometer inserted. When internal thermometer shows
>140F, turn off oven heat, open door, leave like that for ~20 minutes or so.
>Then close oven door again, turn heat to 145-150F, leave for at least 24
>hours; roast should be covered at low temp, otherwise it gets too dry.
>Exerience with thermometers and your oven is necessary.
>This makes the most delicious roast from the cheapest & toughest beef.
>I didn't think of it at the time, but this is probably the closest we can
>get to cooking in an earth pit, as described here recently.
>All parasites are dead at 140F.
>The reason for the initial blast at 300F is that I found the taste often
>rank (not good) if started at low temp. Maybe wrong germs on/in the meat?
>
>
>William


--