thread on slow cookers?

14 years ago

Does anyone know if there was a previous thread on slow cooker tips and recipes? I couldn't find one in a search but I think we've talked about them in depth before. If anyone has saved any of the recipes or previous threads or has any tips to help prevent me from making brown sludge in this thing I'd certainly appreciate it!

My boyfriend's mom gave me an old unused one last night (I guess that means I'm really part of the family now, huh? getting old unused appliances LOL) and I want to put it to good use. I have considered getting one throughout the years, but I never wanted to spend the money on something I didn't know if I'd use. The ones I've seen in the thrift stores have been missing the knob or lid, or just so full of rust I passed them by. This one isn't one I'd have chosen on my own (there's a bit of rust, but not too bad, it has a glass crock instead of stoneware and I don't think glass holds heat as well, and the cord is detachable which means I'll lose it), but for free I'm certainly not complaining!

I've seen some recipes that call for the cooker to not have any liquid in it. Is that a safe thing to do? I don't think I'm going to be leaving this on all day while I'm at work... it's from the 70's and I don't know if I can trust it not to catch fire!

Well , I have a slow cooker and a pressure cooker, guess a dutch oven is next on the list!

I've got a chicken curry recipe in it now. Maybe I can do boiled peanuts in it! I did a roast in my pressure cooker when first bought it and was not happy with it, so maybe the slow cooker will be just wanted I need!

Thanks!

Here is a link that might be useful: the first recipe in slow cooker....

Sort by:Oldest

Comments (4)

Marigene
14 years ago
Bobby, here is a blog on crock pot cooking that may be of interest to you, it has been around quite some time so there should be some recipes you could try.

Here is a link that might be useful: A Year of Slow Cooking blog
teresa_nc7
14 years ago
Bobby, I've been researching this week for some crock pot recipes to try once we get out of this heat wave. Just got back my CP that was on loan to my mom. I have some cookbooks too if there is anything in particular that you are looking for.

Here are some recipes from Southernfood.About.com.

Here is a link that might be useful: Crock Pot index of recipes
Related Discussions
All-clad slow cooker VS others, any opinions
Q
Comments (23)
Save your money. I have two electric slow cookers but the setup I use most is my homemade one that was inspired by the latest high-dollar slow cookers. I use a round cast iron casserole (with lid) on top of an electric skillet. I brown the meat in the casserole on top of the stove first then just move the casserole to the electric skillet for long, slow cooking at a bare simmer. I'm using a Zojirushi electric skillet because I had it but any inexpensive skillet or grill that your casserole fits into/onto should work fine. I wondered if there would be any difference because there is no side heat but if that affects anything I can't detect it. Also, the casserole doesn't cover the whole skillet surface so I'm sure some heat is lost but again, that doesn't seem to affect anything and may even make it easier to get the heat down to a bare simmer. You do have to fiddle a little to determine the skillet setting that produces a suitable simmer but that's easy and a one-time thing - just mark the spot. BTW, if your electric skillet has sides and you can turn the heat down low enough, it's a great place to poach fish. If not, try it in an oval iron casserole on an electric skillet or grill. Once you've poached wild-caught salmon you won't want to fry/bake/broil it again, especially since it's nearly impossible to overcook and dry out the fish. If you like to experiment, try variations on the standard court-bullion as your poaching liquid.
...See More
If you could only have one: Slow cooker / rice cooker
Q
Comments (26)
LindaC, it's all in what you're comfortable with. Remember, I'm the person who has had a couple of house fires and so I don't ever light a fire in the fireplace and I refuse to burn candles. It's my own particular phobia... I do have an old Presto pressure cooker which I don't use a lot but I really like it for certain thins. Elery uses it to make beans, I'd prefer to just dump mine in the crockpot in the morning. I do use it to make chop suey for Ashley, even slightly tough round comes out fork tender. I don't like taditional chili in the crockpot, the ground beef "overcooks". I am a huge consumer of vegetables, though, and sometimes make a vegetarian chili that's delicious. Plus, like Chase, it gets used as a "warming" device for office potlucks, to keep soup warm and even to make oatmeal because I'm not a morning person and would never make oatmeal before I go to work, and I detest the instant stuff. Annie
...See More
Outgrown my slow cooker, buy a new one or go with out?
Q
Comments (21)
As I've related before, I threw out my Crock pots after using the Nescos a while. There was no contest. For a one or two person household it's much more practical, not just for slow cooking (since I still like to simmer something on the stove or in the oven occasionally) but for the functionality of the oven ability. Do you really want to heat up that however many cubic foot oven to bake a couple potatoes, maybe roast a few veggies for a couple people or bake a single loaf of banana bread? I don't (very often). I tried toaster ovens too and they went out the door after one use. The other appliance that used to get a lot of use around here was the electric frypan. But yes, the Dutch Oven's sides will definitely heat up. Touch it sometime. It gets hot. Actually, many (if not most) slow cookers heat from the bottom and it's the crock that brings the heat up the side. But if it's slow cooker or (dedicated) slow cooker, I'd say skip it or keep what you have and see if you use it at holidays or something. I just don't like one-trick ponies unless they do their job extraordinarily well like my can opener or toaster. If it's a choice between slow cooker or a Nesco, no doubt in my mind. I use my oven far less since having them. Turkey breast, pot roast, baking potatoes, baking bread, making garlic bread, any of the smaller portions of anything that would go in an oven. There's other things I can live without if space is at that much of a premium. But your situation could be different. This post was edited by cynic on Thu, Mar 14, 13 at 17:20
...See More
Crock Pot/Slow Cooker
Q
Comments (20)
Ccountry_bumpkin_al, let me know how the liners work out in the Nesco. I bought some but haven't had a chance to try them yet. I was thinking they'd work well for ribs and things with tomato sauce or something that would tend to burn on a bit more easily. Otherwise I've been lining it with foil when I want an easier cleanup and that works well. As for a recipe? Sometimes I'll brown the ribs a bit first but not always. Make a rib rub using your favorite spices, rub some ribs and cook about 275ÃÂ° for 2-4 hours with a bit of beer, Dr. Pepper, root beer, water, vinegar, 7Up or a liquid of your choice. Add a little BBQ sauce when they're nearly done if you like for nice, tender and tasty ribs. You can crisp them up after too if you like, but it's optional. I've gotten to the point I like a dry rub rib better than dripping with sauce. But, saucy ribs are good too. I usually make little foil packets for easier cleanup and it seems to cook them better too.
...See More
lakeguy35
14 years ago
They are great for a beef rump roast or boston butt(pork shoulder). I put them in before going to bed or work and then shred with a fork and add some good bbq sauce for pulled pork or beef on a bun. I freeze portions in baggies for a quick lunch or dinner. I don't mind doing a pot roast in one from time to tme. Various soups or beans are good too. If you like french onion soup you can carmalize your onions in it. Takes most of the day but the house smells great. Sorry I don't have exact recipes to post as I just Nike most of them.

David
lpinkmountain
14 years ago
From Opkikid, one of my T&T favorites when I have to serve meat eaters.

Slow Cooker Shredded Beef Tacos
1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
3/4 cup bottled chunky medium-hot salsa
2 tablespoons chopped garlic
1 tablespoon (packed) dark brown sugar
1 tablespoon soy sauce
1/4 cup chopped fresh cilantro (optional)
1 tablespoon fresh lime juice (optional)
Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Shred the meat with two forks and stir in cilantro and lime juice if using.
Set out taco shells (I like small soft corn tortillas) and all the fixings.

Can brown the meat before putting in the slow cooker. Supposedly improves taste but not necessary in this highly seasoned dish IMHO. I've done it both ways.

thread on slow cookers?

Comments (4)

Marigene

teresa_nc7

Related Discussions

lakeguy35

lpinkmountain

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US