Prevent Soggy Slow-Cooker Veggies With Just One Simple Step - Tasting Table

"The meat's fork-tender and falling off the bone, but the celery has entirely lost it's crunchy character, disintegrating listlessly into the broth of your recipe. What happened, and how could it be prevented? Never fear, there is an easy solution to keeping slow-cooker veggies from developing the textures reminiscent of a cafeteria steam pan. Of the many tips you'll need when using a slow cooker, remember that if you don't want something to become overcooked, just stop cooking it."

"Slow cookers are useful for a lot of different recipes, but conversely, they can only do one thing, and it's right in the name. They run at a steady, humid 190 to 210 degrees Fahrenheit, just past the temperature range where vegetables break down and starches begin to gelatinize. That's perfect for tough cuts of meat that need a low-and-slow cook, like pot roast and carnitas."

"The science behind why this happens is straightforward. Heat and moisture dissolve pectin (the molecular scaffolding that keeps vegetables structured), so if you give carrots or peppers long enough in a slow cooker's steam bath, they will inevitably go from turgid to flaccid. Even so-called "hearty" vegetables hit a peak of tenderness, and then descend into mushiness well before the six to eight hour cooking cycles most slow cookers require."

The slow cooker maintains a steady, humid 190–210°F, a range that breaks down vegetable cell walls and gelatinizes starches. Heat and moisture dissolve pectin, the molecular scaffolding that keeps vegetables structured, so carrots, peppers, and other tender vegetables go from turgid to flaccid with extended cooking. Slow cookers are ideal for tough cuts of meat and recipes like applesauce, but they overcook many vegetables during typical six- to eight-hour cycles. To preserve texture, add tender vegetables later in the cooking process or remove them with a slotted spoon or tongs when done, hold them separately, and return them to the crock to heat before serving.

Read at Tasting Table