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Old 10-08-2018, 11:35 AM   #61
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Quote:
Originally Posted by Chief Longwind Of The North View Post
There was a soup I made in a slow cooker that came out horrible. I put some pearl barley, onion, celery, potatoes, carrot, cabbage and Kielbasa all into the slow cooker on medium heat. I let it cook all night and to the next evening. I was expecting this wonderful soup with all of the flavors maried together, along with the seasonings I had added. What I got was soup with veggie mush, and sausage that was so out, though it was completely submerged in the broth, that it was like chewing on sawdust filled casing.
I don't know what temperature medium is on your slow cooker, but it's probably in the neighborhood of 220 - 230 F. Sounds like your soup was cooking for more than 20 hours. There is a technical term for cooking like that - it's called "cooking the snot out of it"! With cabbage cooking for that long of a period, I would think your house would have "old boarding house" smell. You can roast a whole pig in less time than you cooked your soup.


Don't blame the slow cooker.
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Old 10-08-2018, 01:19 PM   #62
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Way back on page one this 2004 post was reopened with this.


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Originally Posted by thegrindre View Post
I must admit that there is definitely a difference! I've made my soups both ways and voude to never use the stove top method for soups again. Slow cooking is the best and more flavorful way to make soup.

Since then, has anybody changed their mind?
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Old 10-08-2018, 11:31 PM   #63
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Originally Posted by tenspeed View Post
I don't know what temperature medium is on your slow cooker, but it's probably in the neighborhood of 220 - 230 F. Sounds like your soup was cooking for more than 20 hours. There is a technical term for cooking like that - it's called "cooking the snot out of it"! With cabbage cooking for that long of a period, I would think your house would have "old boarding house" smell. You can roast a whole pig in less time than you cooked your soup.


Don't blame the slow cooker.
I agree that it wasn't the fault of the slow cooker. The point that I was making is that no matter whether you are using a slow cooker, a pressure cooker, a dutch oven, or a simple covered pot, if you use it correctly, your will be rewarded with good, even great food. If you use poor technique, as I did with that particular soup, you end up with a mess.

Seeeeeeey; Chief Longwind of the North
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Old 10-09-2018, 02:08 AM   #64
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To me, using a slow cooker/crock pot kind of ruins why I like to cook. Set it and forget it is like buying take-out. I like to cook, check, taste, season, and fuss over my food, including soups.

I have a small crock pot that I use for some things, but not many. I make a side of canned black beans and Rotel tomatoes that the crock pot works well with, and since it is all canned ingredients, it's not like I am actually "cooking," anyway.

If I'm making soup from scratch, I like to make it a project -- especially on a cold, rainy day.

CD
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