Hotpot(Walgreen) saves energy ? Mongolian way ?
First, Walgreen has $9.95 hotpot; sometime has rebate of $3 from Texas. It cooks water by thermostatic control, best set at 9/16(slightly over half way) of maximum temperature. You must have water(24 oz to 32 oz) in the hotpot before you plug into the 110 volt power line. After cooking is finished, turn down the thermostat and unplug from the power line. It can be wiped clean with damp paper towel.
Mongolian hotpot is fun, fun, and more fun. You gather all the food in the frig, and cut them thin. Put them in the hot water and they will cook fast Eat with plenty of sauces(condiments) on the flat tasting cooked food for flavour. Cook all food until tender. Large pieces of meat may take 15 minutes to one hour depending on size and thickness. You can also cook rice(instant or parboiled for speed) or instant noodles in the hotpot. You can also flavor the soup by adding half or less of the packet in Ramen noodles.
Mongolians must have invented fondue with water as a base to have fun eating together, cooking whatever you like individually but at the same time as all of your party. Have fun cheap with all your friends?
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Hotpot water makes meat tender ? Sugar & fat makes glue ?
Hotpot(Walgreen) save energy by cooking with constant temperature. When water dissolves some of the tissues and muscles, meat gets tender. If you microwave meat(10 minutes er pound) first then cook in water it shortens the time to get tender, by the knife test every 15 minutes during cooking.
Crockpots cook at 180/160 degrees F. Optimum time is 6 hours or 8 hours respectively. In hotpot, water temperature at boiling is 212 degrees F. Simmering is a few degrees lower. You should get tender meat(1.5 inches cubed) about 1.5 hours.
Famous chinese recipe(Red cooked pork shoulder for banquet at wedding) from my home town Wusih:
Fresh pork(shoulder, osso buco shank or cheap neck bones) with bones, skin and fat
Water to cover
Equal amounts of sugar and soy sauce(enough to darken the water or to taste but don't be shy)
Anise(a few) or some ginger slices if you get fancy for subtle tastes
Cook at simmering temperature for 1.5 hours. Use knife test to assure tenderness or meat fell off the bones. Liquid if dark, may be like glue. Meat melts in your mouth, gravy glue your lips together. Yummy good. Can also add vegetables you like during cooking; and over soft rice when you serve the meal. Use noodles, if you are Italian; Marco Polo did it. Definitely it is not for weight loss diet.