Crock Pot vs Stove Top
lucillle
6 years ago
last modified: 6 years ago
Featured Answer
Sort by:Oldest
Comments (67)
Related Discussions
using a crock pot for making sauce, safe?
Comments (7)Mine isn't all that new, probably 10 years old. Kinda ugly, I just replaced the knob on the lid with one for a kitchen drawer. It is a Rival brand, oval shaped, I forgot the capacity. But it is big enough to put a whole turkey breast inside. It has 3 settings High will boil, low will slow cook, and it has a warm setting that is perfect eating temp. Speaking of turkey breast, I partially thaw a turkey breast in the fridge overnight , about 18 hours usually. Put it in the crock pot the next morning with the cavity up. Pour a can of Golden mushroom soup in the cavity and turn it on high for 2 hours. Then switch it to low for 4 hours. It turns out perfect!...See MoreCrock pot vs. electric roaster
Comments (9)I own a Rival Crock pot, a Chef's pot (virtually the same thing only a little larger and is a multipurpose crock pot, deep fryer, etc) and a 4 & 6 qt size Nesco roaster. Hands down winner is the Nesco roaster. They work in a similar fashion. You just have much more control with the roaster. I'm going to talk about Nesco since that's what I have and I know its features. The other roasters do not necessarily have the same features. Cost of a crock pot or roaster are about the same. I just bought two of the 6 qt Nescos at Target for $24.99 each (they were on clearance and I couldn't turn them down for gifts). The crock pots have Off/Low/High for settings. I never found them to really be right. Low wasn't hot enough and High boiled everything so it was a constant switching back and forth. Granted, others do not have this problem. The Chef's pot has a variable temp controller, and a crock. I just hate cleaning the crocks. They're NOT easy cleaning. The Nesco with the enamel pot is fine for a while, but gets harder to clean. But with the non stick which comes in them now, it's easy cleaning. Plus you have temperature control from off to 450° or so. I've baked bread (frozen white bread and banana bread in the Nescos. I can put a 7# turkey breast in the 6 qt version. Beef roast is great. I'll cook up a package of boneless chicken breast and have for other things. I'll use it for baking potatoes. Basically if you can put it in the oven and cook it and can fit it into the Nesco, it works fine. The best lasagna I've ever made was in the Nesco and not cooking the noodles. In summary, yes, you'll do everything with a Nesco that you can do with a crock pot and more. I don't use my crock pots anymore. No need to and it's less hassle to clean and don't fight the heavy crock. Lift out cookwell fits in the frig better too. I'm also hearing people who have similar units say they're not as good as the Nesco brand. No, I don't work for them, just very satisfied with it. The people I know and have either bought them or received them as gifts *all* love them and won't go back to crock pots. Crock pots served their purpose but are now obsolete. I equate it to a can opener and an old can to a pop top lid. The Nesco is more modern way of doing the old way. Yes you can still use a can opener and crock pot, but why when you can use pop top lids and a Nesco? OK, not the greatest analogy, but you get the idea. Ken...See MoreLosing Faith in My Crock Pot
Comments (6)I always did my corned beef in the crockpot, but I cooked it for at least 10 hours in my older/cooler crockpot on high. It became fall apart tender, if I wanted it firm enough to slice without falling apart I had to check it sooner, about 8 hours. It never failed. I agree that a crockpot just doesn't lose the liquid other cooking methods do. Reduce the liquid in your carnitas and they won't be so wet. I love the crockpot for some things, like beans, split pea soup, corned beef, pulled pork. I'm not as crazy about it for chicken, which overcooks quickly, and some ground beef recipes seem to get just an odd texture. But then again, I don't use a saute for everything, or a braise or roast, so I can't expect a crockpot to be good for everything either. I like the pressure cooker for chop suey, the Nesco roaster for roast chicken, an enameled dutch oven for stew and a screaming hot cast iron pan for seared steak. Good luck, you'll find that "sweet spot" and the crockpot will serve its purpose. I know there was a very recent thread on crockpots started by Islay, here: http://ths.gardenweb.com/discussions/3598724/an-ode-to-the-slow-cooker?n=57 Annie...See MoreCrock pot rice?
Comments (29)Hmmmmm.......I am of the opinion that rice should be steamed, never boiled!! Before I purchased a rice cooker, I always steamed white rice on the stove top in a heavy covered pot. Use the proper amount of water, rinsed Calrose rice and a dash of salt and bring to a boil. As soon as the water boils, turn down to a low simmer and steam 20-25 minutes or until all the liquid is absorbed and the rice tender. Now the rice cooker does all that for me :-) I often cook chicken and rice dishes in my slow cooker. With a good recipe and proper timing, the chicken is never dry or stringy and the rice is never gluey but with distinct and non-mushy grains. I've tried the southwestern version referred to above but most often resort to a recipe from my college days (eons ago now!!) that includes chicken pieces (skin-on both for flavor and juiciness), rice, sliced onions, mushrooms, and mushroom soup. Sometimes I mix it up with cream of chicken soup or even golden mushroom soup (or now the newer chicken and mushroom soup available). Dilute to the proper proportion or consistency with whatever liquid you prefer - I've used chicken broth, milk (creamier casserole) and even white wine. Set on low for 4-6 hours depending on size of cooker and you have a delicious comfort food dinner!! Not necessarily very low cal but then again it's not something I fix everyday :-))...See Morezippity1
6 years agolucillle
6 years agoElmer J Fudd
6 years agolast modified: 6 years agolucillle
6 years agolucillle
6 years agolast modified: 6 years agolucillle
6 years agolast modified: 6 years agolucillle
6 years agolast modified: 6 years agoRudebekia
6 years agolucillle
6 years agolucillle
6 years agolast modified: 6 years ago
Related Stories
KITCHEN COUNTERTOPS10 Top Backsplashes to Pair With Soapstone Countertops
Simplify your decision-making process by checking out how these styles work with soapstone
Full StoryKITCHEN DESIGNThese Backsplashes Make the Stove a Star
The wall between the stove and the vent hood is a great place to add a creative design detail
Full StoryKITCHEN STORAGE10 Bright Ideas for Displaying Pots and Pans
Hang your cookware collection in full view for easy access and to enjoy its sculptural beauty
Full StoryKITCHEN DESIGNHouzzers Say: Top Dream Kitchen Must-Haves
Tricked-out cabinets, clean countertops and convenience top the list
Full StoryKITCHEN STORAGEWhere to Put Holiday Pots, Pans and Platters the Rest of the Year
If your holiday meal plans involve large cooking and serving vessels, consider these 9 kitchen storage options
Full StoryINSIDE HOUZZData Watch: Top Layouts and Styles in Kitchen Renovations
Find out which kitchen style bumped traditional out of the top 3, with new data from Houzz
Full StoryKITCHEN DESIGNKitchen of the Week: Updated French Country Style Centered on a Stove
What to do when you've got a beautiful Lacanche range? Make it the star of your kitchen renovation, for starters
Full StoryWHITE KITCHENSWhite Cabinets Remain at the Top of Kitchen Wish Lists
Find out the most popular countertop, flooring, cabinet, backsplash and paint picks among homeowners who are renovating
Full StoryHOME TECHTop Kitchen Innovations From the Latest Fairs in Milan
Microkitchens, concealed burners and new oven technologies are some of the surprises for 2018
Full StoryKITCHEN STORAGE7 Reasons to Hang Your Pots and Pans on a Rail
Well-placed utility rails are popping up in stylish kitchens. Here’s why you may want to consider one too
Full Story
Dolly