Slow Cooker. How to choose?
Sasha Khil
8 years ago
Featured Answer
Comments (21)
Related Discussions
Slow Cooker(Crockpot) Help
Comments (13)Juliann, I haven't tried freezing the barbequed chicken because we eat it all up each time I make it :) I don't see any reason why it wouldn't work. Depending on when I need my meal is how I choose Low or High power to cook the chicken. I use Low for about 4-5 hours (like before going to church in the A.M. to have an early afternoon meal) or on High for 8-10 hours to cook all day while I am busy with the kiddos. The crockpot is very forgiving just check it to see if it's done, if not continue cooking. If it is done earlier than you are it can stay there safely until you are ready. As to how much barbeque sauce, just pour it on to coat the pieces you have, no need to measure....See MoreSlow Cooker pot roast
Comments (34)I've tried a number of methods from essentially boiling it when you add a bottle of something or too much liquid and you wind up fishing around in this sludge to find the shrunken tough meat to sauces to other methods. Less liquid is better. The key, as Jim said is the proper meat. I like a chuck roast or a pork shoulder roast. They'll give off plenty of fluid. I like to put some onion on the bottom so it's not all gray on the bottom and it gets some flavor. Some put sacrificial veggies in there as a rack thinking it flavors the gravy, OK, maybe it does. But I like the taters on top in a drier atmosphere so it'll brown those babies and they're delicious. They'll give off moisture too so again, adding liquid is a recipe for soup. I definitely vote to brown the meat. Onions & garlic should be sautéed too if you want it better. People think a "slow cooker" is a magical chef that can make a lousy cook a good cook and eliminate basic cooking techniques a thought with which I don't agree but I digress. If you want it simple, put a can of mushroom soup on top of a piece of roadkill, sprinkle it with onion soup mix, make up some instant mashed potatoes and open a can of gravy. Serve with leftover green bean gasserole. (shudder) And of course if this is what you like, go for it and enjoy it, no need to bother bellyaching about it. I also firmly believe that you can easily overcook things in a slow cooker. You can easily boil/steam all the moisture out of meat, turn the vegetables into mush and I really think it's important to realize it's an appliance that needs to be properly used to achieve best results. I've had delicious meals from slow cookers and I've had what I wouldn't feed as dog food that was made in a slow cooker. Cook's Country this weekend did a show about using a pork roast in a slow cooker. Their emphasis was what I've found. Less moisture is better. Here's an adaptation using a beef roast...See MoreSlow-Cooker recommendations, please
Comments (7)I have a 1980's Hamilton Beach slow cooker - very large, several gallon capacity, thick pottery crock pot. It will automatically switch from "Hi" to "Low" after a few hours if I set it on that mode. Because it's so large and because there's just the 2 of us to cook for mostly at this stage of our lives, I bought a smaller Crock-Pot brand slow cooker. Oval-shaped (which I like), but it doesn't have the automatic switch-to-low feature. Plus, the "low" setting is too "high" just to keep things warm without continuing to simmer. My experience with it so far is it cooks too hot to be called a "slow-cooker" lol. I'm not opposed to spending money on good quality cookware, but I honestly can't bring myself to spend over $250 for a slow cooker and I really don't like the way the All-Clad looks. Maybe I'm just too Yesterday :0) seagrass...See MoreLarge groups/parties, are slow cookers an answer?
Comments (27)Well, my microwave occasionally needs to be beat on to start, but when it does, it's 1200 watts of pure zappin' power, baby!! Of course, people first, then food then ambiance....but in my experience all 3 go hand in hand. People who are good cooks, serve it well....and people who aren't good cooks? Well let's not even go there....this is a cooking forum!! ;-) I remember being invited to dinner at someone's house who were obviously trying to put on the dog, with no though to guests comfort. There were what appeared to be "wedding gift" candle sticks with lit scented candles, on a miserably hot night, with no airconditioning and the windows closed, because we don't want the candles to drip on the tablecloth. And the food was awful! I have eaten a hot dog cooked on a stick over an open fire, sitting on a log, with my front baking and my backside freezing, where the host said "let me grab you another beer, it's cold when you get away from the fire"...that was better than a fancy dinner where the hostess was worried about the candles dripping. One time about this time of the year, I invited a guy I was dating over for dinner. The evening was lovely and warm, and it seemed like it would be the last night eating on the deck. The deck and table covered with leaves, had not been swept....so I dumped the leaves off the chairs and table, grabbed a picnic table cloth, put tea lights into a couple of jelly jars, poured the wine, plated the pork chops and baked potatoes and we had a wonderful dinner amid the crunchy leaves. It's all about the host or hostess being willing to go the extra mile. Not thinking "it's too much trouble...I am busy.." I can't imagine making a lovely beef stew and home made bread and serving it from anything but real dishes. You may be on the way to a show or a game and not have time to wash the dishes until the next day....but to me a stack of dirty plates in the kitchen is a small price for a nicely served meal....See Moremushcreek
8 years agosjhockeyfan325
8 years agomorz8 - Washington Coast
8 years agoflamingfish
8 years agosjhockeyfan325
8 years agomorz8 - Washington Coast
8 years agoannestuartwrites
8 years ago
Related Stories
DECORATING GUIDESBudget Decorating: How to Decorate Smart and Slow
To make the most of your decorating dollar, forgo the disposable stuff, think vintage and free first and give yourself a splurge
Full StoryKITCHEN APPLIANCESConsidering a New Kitchen Gadget? Read This First
Save money, time and space by learning to separate the helpers from the hassles
Full StoryMATERIALSKitchen Ideas: How to Choose the Perfect Backsplash
Backsplashes not only protect your walls, they also add color, pattern and texture. Find out which material is right for you
Full StoryCOTTAGE STYLEMy Houzz: Creativity Flows in a New Hampshire Cottage
Simplicity and natural surroundings provide inspiration for an artist’s work and for her home’s peaceful, pretty interiors
Full StoryKITCHEN DESIGNEmbrace a Hot Trend With a Kitchen Warming Drawer
Serve food at just the right temperature with this increasingly popular appliance, coordinated to match your kitchen's style
Full StoryKITCHEN DESIGNCreate Your Own Checklist for a Well-Stocked Kitchen
Personalize the kitchen with your own must-haves from our list of top cooking tools, small appliances, pots, pans and more
Full StoryPRODUCT PICKSGuest Picks: The Well-Stocked Starter Kitchen
We’ve got all the kitchen basics and tableware you need (or that recent grad needs) to make cooking a joy
Full StoryKITCHEN DESIGN7 Strategies for a Well-Designed Kitchen
Get a kitchen that fits your lifestyle and your design tastes with these guidelines from an architect
Full StoryKITCHEN DESIGNLet's Toast Small Kitchens Everywhere
It's time for a tribute to the many wonderful qualities of compact kitchens — and some tips on how to plan them well
Full StoryDECLUTTERINGFoolproof Ways to Declutter Your Kitchen
If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps
Full StoryColumbus Area's Luxury Design Build Firm | 17x Best of Houzz Winner!
morz8 - Washington Coast