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.
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.