thread on slow cookers?

17 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....

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Comments (4)

Marigene
17 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
17 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
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I used the same bean pot style enameled West Bend slow cooker for decades. I was doing bookkeeping in an appliance and hardware store newly married and the West Bend salesman sent one to each of us. Completely simple. It had high or low, off or on. Nothing else and did a wonderful job. I could put it on cooking as I left for the office and come home to a kitchen that smelled wonderful and a fully cooked tender meal. After many years of use, the interior was looking pretty stained and worn. What i found in researching new was that all more recent models cooked hotter than those early appliances. It was explained as a safety thing, food temps. Only - hotter was not turning out better tasting products. In frustration, I bought a Fagor multi cooker after carefully researching its temps. Could have been as long as 20 years ago? The browning function worked flawlessly, it would slow cook on high or low, there was a rice cooking setting and it would pressure cook or even just keep warm. I use it a lot and enjoy it still. I don't know what I'll do when it quits - I understand they've gone out of business. I think I could be tempted by a Breville product, I've had quite good luck with their small appliances. Mushy discolored vegetables is making me think possibly cooking at too warm a temp and I don't know how you get away from that since someone has decided the original cooler cooking models were not always safe. We were certainly never sick from my original (70's) West Benn Bean pot style 😊
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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
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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
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There's a reason you cannot find a comparable cooker today. Those old cookers weren't safe. The problem is, those old cookers didn't get hot enough to cook food safely--so the newer ones are hotter to prevent the growth of bacteria. I don't think you're going to be able to find a new crockpot that cooks as slowly as those old ones do. And that's a good thing--your family's health is far more important. Look, why not adapt your crockpot recipes to FAST cooking. I haven't found a crock pot recipe yet that I can't convert into a 30 minute (or less) meal. The less time you run your appliances, the more energy $$$ you save. The faster you cook your food, the more nutrients and flavor you conserve. I'd rather cook 20-30 minutes in the evening, and serve my family healthy, fresh food, than save 5 minutes of my prep time and give them something that's been heating all day. Isn't that the complaint people generally have about cafeterias and other inexpensive restaurants? That the food has been sitting around and sitting around? If it's not good enough for you when you go out to eat, WHY would anyone consider that adequate for the family they love? Sorry, I get a little over-the-top about crockpots. It's such a wasteful (in so many ways) way to cook food, and I'm such a proponent of fresh, nutrient-packed dishes for my family, that I really become passionate when this topic comes up.
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lakeguy35
17 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
17 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

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lakeguy35

lpinkmountain

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