The page ate my first reply, so let's try this again.
Fert, I think you are right about using a slow cooker for the initial cook. I usually dry out the cooked meat floss over a medium low heat, so I was hoping that my new kitchen friend might be able to do that, while simultaneously shredding, on reverse. I understand that there will be less evaporation than with an open pan, but could this work, or would it take too long?
Brenda, you seem to have answered my question about evaporation. I really need my machine here so I can better understand its capabilities.
