"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Reply
 
Thread Tools Display Modes
 
Old 10-17-2007, 09:05 AM   #21
Cook
 
Quadlex's Avatar
 
Join Date: Nov 2006
Location: Australia
Posts: 73
keltin: I did a year of a Microelectronic Engineering degree, then changed to Software Engineering. And indeed, I got a kick out of the dimmer switch... I should've thought of that:P

I've already got a 2400W-rated power timer. I'm thinking of power cycling that on and off every interval (15 minutes) for the first hour or so, or possibly the last hour. I'm thinking of trying the same when at home, using a leave in thermometer... I'll use it as an excuse to buy one with an alarm, and see if it drops below 75DegC at any time.

GB: Hrm, any advice on what does and doesn't work? I've already found out that Chicken boobs don't like the slowcooker, but Drums do... I'm guessing stewing beef doesn't care, and neither does lamb shoulder, but pork loin would HATE it?

*amy*: When I cook at night I spend about an hour in the kitchen, making dishes that require alot of attention, or prep work. I have a talent for stretching out the prep of almost any meal to an hour. Slow Cooked food is great because you just bung everything in and turn it on, but it requires lots of cooking, so can't be done at night. By preping the ingredients at night, I can just wash my prep gear with my dinner dishes (and the crock) and be done. Then the crock is stored overnight in the fridge and set up to cook the next morning.
__________________

__________________
"The Lesson here children, is that dreams inevitably lead to Hideous Implosions."
Quadlex is offline   Reply With Quote
Old 10-17-2007, 09:16 AM   #22
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quadlex, you hit on all the right things. Chicken breasts (at least boneless) will not do well, but dark meat and chicken on the bone will do much better. Stew meat will do fine as will ground beef. Very lean cuts will not do as well. Grains and beans will do pretty well too.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-19-2007, 06:21 PM   #23
Executive Chef
 
Join Date: Oct 2007
Location: Mooresville, NC
Posts: 3,102
Okay, I've been using a crock pot and working full time for 19 years (leaving at 7, never home before 6) and I'm still here. I put frozen chicken breasts, sauce of some sort, white, red, fat free Italian dressing, and spices. Put the slow cooker on between 2 and 3 and off I go. When I get home the chicken breasts are still moist and fall apart with ease.

My mother used to do spaghetti sauce in hers for 10-12 hours. My chili takes 14-16 hours. My pulled roasts 12 hours. I do it all low and slow and have never had a problem. I worship my slow cooker. I do London broil and bone in ribs too. I've tried just about everything and it has always worked out great. The best trick is just to be patient and experiment.

I just pulled out my recipe book and most of the recipes were 8 hours on medium low. You can extend the time by lowering the cooking temp. When I do sauces the sauce heats while the food defrosts. It has always worked.
__________________
Callisto in NC is offline   Reply With Quote
Old 10-20-2007, 06:23 PM   #24
Senior Cook
 
Join Date: Nov 2006
Posts: 161
Quote:
Originally Posted by Quadlex View Post
keltin: I did a year of a Microelectronic Engineering degree, then changed to Software Engineering. And indeed, I got a kick out of the dimmer switch... I should've thought of that:P

I've already got a 2400W-rated power timer. I'm thinking of power cycling that on and off every interval (15 minutes) for the first hour or so, or possibly the last hour. I'm thinking of trying the same when at home, using a leave in thermometer... I'll use it as an excuse to buy one with an alarm, and see if it drops below 75DegC at any time.

I would think it more important to bring the food up to cooking temp at the normal cooking rate and do the cycling toward the end or maybe have it shut off the CP after recommended cooking time and cycle back on maybe an hour before anticipated arrival time. It taskes a long time for food in an undisturbed CP to cool to room temp and once at room temp it will be safe for consumption for several hours.

You can get an new programable CP for about $30 that cooks for the time you set then changes to keep warm setting.

Bed Bath & Beyond Product
__________________
Ron W. is offline   Reply With Quote
Old 10-21-2007, 10:02 AM   #25
Cook
 
Quadlex's Avatar
 
Join Date: Nov 2006
Location: Australia
Posts: 73
Ron W.: I've got to do some tests... The cooker I have is cheap and seems badly insulated. I'm going to fill it with water and see how long after heating until the temperature drops.

As for the link, while I appreciate it, I'm in Australia... For some reason, Slow Cookers over here don't retail for under $50, don't come with programmable timers until $110, and don't seem to come with an option to "keep warm" at all.

Which is a pity... That particular model looks perfect. Every single thing I need, and it's not huge so I don't need to cook too much food at once. Programmable, timer, all the good stuff. Cheaper then any cooker I could get. **** this 240 volt tyranny!
__________________
"The Lesson here children, is that dreams inevitably lead to Hideous Implosions."
Quadlex is offline   Reply With Quote
Old 12-29-2007, 02:17 AM   #26
Assistant Cook
 
Join Date: Dec 2007
Location: Miamisburg, OH
Posts: 10
slow cooker

I love my crock pots!! I usually do roasts which are left for well over 6 hrs (usually 8-10) on low and have never had a problem!
__________________
Stingmom is offline   Reply With Quote
Old 12-29-2007, 11:19 AM   #27
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
Quote:
Originally Posted by Quadlex View Post
I'm in Australia... For some reason, Slow Cookers over here don't retail for under $50, don't come with programmable timers until $110, and don't seem to come with an option to "keep warm" at all.
Try to find the Krups FDH212 Rice Cooker/Slow Cooker. They retail for $79.99 US. All three settings, rice cooker, slow cooker, and vegetable steamer, have a keep warm function, which it will automatically switch to when the preset cooking time is complete.
__________________
Caine is offline   Reply With Quote
Old 01-02-2008, 08:05 AM   #28
Executive Chef
 
Corey123's Avatar
 
Join Date: Dec 2005
Location: East Boston, MA.
Posts: 2,881
I own a 1-knob Rival Slow Cooker that I've had for 30 years now - it STILL works as it did when I first got it. It's been reliable all that time.

People seem to have problems with the electronic ones, saying that the food boils in it and burns.
__________________

__________________
Corey123 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.