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Old 01-01-2018, 03:11 PM   #21
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That's funny you mentioned it RP - way back in the late 60's when crock pots suddenly became popular, I was given one. I tried it twice, did everything the recipe said, put the vegies on the bottom, then meat, the seasonings, turned it on for the recommended level and 8 hours later the meat was pretty much done, or at least edible... but the vegies were still rock hard... - go figure

It went into the basement never to be seen again.
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Old 01-01-2018, 04:52 PM   #22
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Originally Posted by dragnlaw View Post
That's funny you mentioned it RP - way back in the late 60's when crock pots suddenly became popular, I was given one. I tried it twice, did everything the recipe said, put the vegies on the bottom, then meat, the seasonings, turned it on for the recommended level and 8 hours later the meat was pretty much done, or at least edible... but the vegies were still rock hard... - go figure

It went into the basement never to be seen again.
We didn't do the veggies with the meat for long cooking times because they always turned to mush.
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Old 01-02-2018, 07:22 AM   #23
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My first slow cooker/crockpot was fine but it died from overwork. The replacements, several years on, boil on the low setting at a rate that would do for boiling Christmas puddings! I think the makers have fallen foul of the food police who thought the originals didn't cook on a high enough temperature and might give you food poisoning. I find that a casserole/stew cooks in about the same time as it would in the normal oven.

I find mine good for cooking dried beans, (home-made) soups, and lumps of meat, such as a piece of ham or a turkey drumstick, cook better than cubed stewing steak. If adding veg for a stew I don't cut them up into small pieces as I would if using the oven - that way they don't go to mush.
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Old 01-02-2018, 09:31 AM   #24
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It doesn't usually. Sometimes, though, new members ask questions of an original poster who been around in years So we mention it so they understand why they won't get a response.
Absolutely
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