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Old 02-26-2006, 11:46 PM   #11
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I use both and love them both. I always cook potatoes in the pressure cooker when it's for mashed potatoes - I do beans of all kinds in it also.

A crockpot is great to leave on all day or all night, depending on what one is cooking.
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Old 02-27-2006, 12:14 AM   #12
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I too use both. And I have found that though they both cook must about the same things, they are different. And they both have stregths and weaknesses. Here are a couple of examples to illustrate.

I had prepared a rack of baby back ribs with a dry rub. I put it in the fridge, in a sealed plastic bag, overnight. The next morning, I place the ribs into my slow cooker with some water, covered, and set on low. My wife is a stay-at-home housewife by preference, so I don't have to worry about appliances burning up the house. I came home expecting a wonderful meal. What I got was an overcooked, dried out, and very tough bunch of ribs, even though they were in liquid all day. The heat of the slow cooker, on its lowest setting, brough the ribs to boiling temperature, which dried them out.

I ended up taking the ribs and puting them in the pressure cooker and cooking them an additional 30 minutes to make them tender.

On the other hand, I have never had a tough piece of meat from the pressure cooker. But I have seriously burned veggies, and even meats by allowing the water to evaporate completely in the pressure cooker.

You can monitor a crock pot more easily than you can with a pressure cooker. The latter cooking vessel requires careful attention, while the former requires little. If I'm making a soup, or chili, or something like that, I use the slow cooker. If I'm making something that requries the tenderizing/softening ability, as with beans, brown rice, tough meat cuts, etc., then I use the pressure cooker.

Both are valid and useful cooking tools, and are in some ways interchangeable. But they both have difrerent capabilities and are more suited to particular cooking requirements.

If you aren't going to purchase both, you will need to determine which best suits your cooking style and needs.

Seeeeeeya; Goodweed of the North
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Old 03-18-2006, 01:33 AM   #13
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Wink Pressure Cooker

I don't believe you csn beat a pressure cooker for "Porcpine Meat Balls". Country style spareribs and saurkraut w/potatoes are GREAT also.

Enjoy,
Charlie
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Old 03-23-2006, 09:55 AM   #14
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I too have 2 pressure cookers and 2 crockpots. I prefer using the pressure cooker for chicken dishes and low-fat cuts of meat, as it retains its moistness in a pressure cooker, whereas slow-cooking (especially of skinless, boneless chicken breast meat) tends to dry out the meat a lot. It's also great for making stocks and quick soups.

For me, the choice of whether to use a crockpot or a pressure cooker lies mostly with how organized I've been - I rarely plan meals in advance as I like to eat 'what I fancy, when I fancy it' - so to be able to cook a wonderful Beef Bourginon, or the filling for a steak & ale pie in just 20 minutes is a great attribute of the pressure cooker. On the other hand, if we are going out all day, or are having a busy day decorating - then being able to put dinner in the crockpot in the morning and have it cooked ready for when I get home is wonderful too!

If you can afford it, I'd consider getting both :)

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Old 03-23-2006, 11:48 AM   #15
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Yes, and they both have their advantages!

If you want to take your time and want a slow-cooked meal, the slow cooker is the way to go. But if you're in a hurry, then the pressure cooker can get you out of a pinch and still give you speedy cooking that still tastes like it's been slow cooked all day!!

Having two each also gives you flexibility in the kitchen when you cook.


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Old 03-23-2006, 12:08 PM   #16
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I vote for the crock pot. We have all the time there is.... Can't save it, can't bank it.

Besides I can serve in my Crock Pot- not too cool to put the pressure cookers on the table...

then the safety factor...
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Old 03-23-2006, 12:17 PM   #17
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Pressure cookers are completely safe as long as you use them according to the instruction manual's directions.

I should know. I've been using them for many years and haven't even had one problem with any of them.


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Old 02-26-2010, 04:40 PM   #18
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Being a Pressure Cooker freak. I have to say I perfer a Pressure Cooker for most things. Last night I had a great Pot Roast in 55 minutes. Probably could have done it in 40 minutes, but I almost always do the natural release method. As for Slow cookers, I'll keep mine thank you :) Slow Cookers, just do somethings so much better.
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Old 02-26-2010, 05:31 PM   #19
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Crockpot! I had a good pressure cooker, but it does take constant watching. Cooking for just 2 of us it was overkill. I love my crockpots (2) for things like whole turkey breast (literally falls off the bone tender), or a beef or buffalo roast with mushroom soup and onion dry soup mix (great over mashed potatoes), or just about anything I really want tender. Then I portion it out and freeze half - the crockpot is a good way to warm up the frozen half also. Love it like I love my breadmaker! To each his own.
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Old 02-26-2010, 05:39 PM   #20
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I just remembered a new Slow Cooker product on the market, well new to me anyway. I think its made by Hamilton Beach. Its a crock pot that comes with 3 different bowl sizes. And I think it also had the drop back to warm mode via a timer, but you'll have to confirm that.
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