I've used a slow cooker for more than 30 years, but I don't recall ever using the "high" setting. Always figured that meat would be more tender and juicy if cooked on low. Can anyone who slow cooks on high comment on the quality of the result?
My slow cooker's setting go from 1-5. If the roast is started by 11 AM and I want to eat sometime between 6-8, 3 works well. If I want to eat in four hours, then I will turn it up a number or two. I never really noticed a difference, but then I never checked things out with a thermometer either. I just figured slow cookers have a lot of leeway.
You've got me curious the other way.... what would setting it at its lowest setting result in?
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I have two slow cookers. Both have essentially two settings: low and high. One is at least 20 years old. Its low setting will bring water to about 190*. The newer one brings water to about 211* (and so its actual temperature probably is higher).
I have very rarely cooked on my low setting. When I put a hunk of meat in I like it to be VERY tender to the pulling stage. Even at high you have to remember you are cooking "slow". I like a good 10 - 12 hours for a roast on high.
"Count yourself...you ain't so many" - quote from Buck's Daddy
I think it depends on the crockpot. I had a crockpot that I always cooked everything on high just to get it hot enough. Since then I have another and I always use low because high will cook it too fast and too hot.
when I first read the post I thought "Cooking on High"...isn't that something only a catholic would do? (having been brought up catholic myself) ~Blissful