I just put a 3lb piece of beef in the slowcooker. Hours later there is a significant amount of liquids at the bottom. The meat is still juicy though, so what exactly is happening?
In: Biology
I know that the juices that you get when cutting a freshly grilled steak is actually myoglobin an not straight blood. If you cook a pot roast you will get a lot of fat and water pooled in the bottom as well. If you ever refrigerate the leftovers with the juice you can see the proportions of each. The liquid solidifies into a crisco-consistency layer of fat on top and the water separates to the bottom.
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