291874 Thu Feb 13 13:27:33 -0800 2003 21 27 General Chowhounding Topics 0 1590699 My curiousity was piqued by the article in the NYT a couple of weeks ago and now I'm thinking of buying one. Of course I didn't save the article, but I don't remember it giving too many specific recommendations for the cookers themselves. Does anyone have any experience with these? Things they like and don't like about them? Brands they recommend? I'm curious about the capicity. Are most of them big enough to handle, say, the 5 lbs. of short ribs I'd like to cook for dinner tomorrow. I'd love to hear your thoughts. Thanks. Thu Feb 13 13:27:33 -0800 2003 0 augiespal 1 1590703 check out this website-- it gives advice on which slow cookers to buy and lists over 1,000 recipes. http://southernfood.about.com/library/crock/blcnew99.htm Thu Feb 13 13:43:03 -0800 2003 1590699 0 bob 1 1590704 I read the same article and it also sparked my interest in buying one. Then I heard that they are kinda risky because the meat you put inside it stays in the 'danger' zone way to long. Usually wne you cook chicken it cooks real fast while in a slow cooker it stays in that raw bacteria zone for much to long. This swayed me in the direction of not buying one and saving my long cooked meals for the weeekends...I also am not to keen on leaving something plugged in while I am away from my home. any other opinions on this? Thu Feb 13 13:43:04 -0800 2003 1590699 0 sourpatch 2 1590705 That's an interesting point. I'm also wondering if some foods don't get overcooked. I'm looking at a recipe for braised short ribs that calls for cooking in the oven for just over 2 hours. I'm not sure they'd survive 8 hours in a slow cooker. Thu Feb 13 13:50:03 -0800 2003 1590704 0 augiespal 3 1590710 Well, you don't automatically HAVE to cook them for eight hours just because you put them in a slowcooker. If I were going to be home, I'd probably go ahead and put them in the oven. But if I needed to be out running errands, or picking up the kids from school, or doing something else, the slowcooker is a good alternative. I'd never leave my oven on when I'm not home, but I leave the slowcooker on all the time. That is, after all, what it's for. Not to mention that I don't know where you are, but here in the South, it gets really hot in the summers and the last thing most of us want to do is to heat up the entire kitchen with that great big oven. So, when I want to prepare something like your rib recipe that requires cooking in an oven for two hours, I'd probably put it in my slowcooker on "medium" for two hours - or maybe three - whatever it takes. Much less electricity used and much less ambient heat generated. Thu Feb 13 14:18:39 -0800 2003 1590705 0 ChrissieH 4 1590743 the only reason I was thinking of getting one is because I work full time and the thoguth of coming home to a home cooked meal waiting for me sounded awesome. So I would have to cook it for a duration of 8 hours. Thu Feb 13 16:31:39 -0800 2003 1590710 0 sourpatch 5 1590785 A few weeks ago I contacted the food safety consultant at Rival after a Chowhound posting suggested that crockpot cooking may be unsafe. She told me that the newer models are made with wrap-around cooking that raises initial temperature more rapidly than in older models. I have used crockpots ever since they came out, about thirty years ago, without mishap. They are incomparable for stewey things and for having dinner ready when you get home. While some things do better if you brown the meat first, it isn't necessary to do this with everything. In the depths of winter, here is my present to everybody: Goulash Soup. Takes five minutes to set up and lasts for days. In large dry crockpot put 1/4 cup flour, 2 teaspoons salt, 2 tablespoons paprika, and 1/4 tsp. flaked hot pepper. Mix with 8 oz. canned tomato sauce then add a couple of cans of water. Add about 1/2 lb. beef , 2-3 potatoes, 2-3 onions, and a large sweet red pepper, all cut in large bite size. Add water to about 1 1/2 inches of top of pot. Cover and cook on low for 6-10 hours (cooking time differs with age of pot so just cook for a long stewey time). Thu Feb 13 19:17:44 -0800 2003 1590743 0 N Tocus 5 1590885 Well - I'd suggest that you seek out other recipes rather than using the crockpot for the "rib" one. There are many good cookbooks on the market, so you might do better with a soup or stew or spaghetti sauce, etc., that benefits from long slow cooking. And prepare your delicious "rib" dish over a weekend when you have time to be at home with it. But, having used and enjoyed my crockpot for some thirty years, I'd suggest you don't dismiss it out of hand just because it won't work well for one particular dish. Fri Feb 14 12:44:57 -0800 2003 1590743 0 ChrissieH 5 1590887 So did my parents and I've eaten many meals that cooked from when they left 6am until dinner time 7pm. Maybe they turned it down when they got home, but nothing was ever overdone (spareribs, swiss steak, oxtails, neckbones, etc...). In case you're wondering anything past medium rare in a steak, roast or chop (lamb or beef) was considered leather. Brown and render some of the fat off and it will be good. As for leaving something plugged in all day it will be UL listed. UL worries about property damage (burning down buildings) whereas to get something marked for Europe you have to prove it won't harm anyone (just an observation from getting products to market here and there.) Fri Feb 14 12:50:47 -0800 2003 1590743 0 muD 2 1590758 Slow cookers dangerous? They have been around for 30 years and have been safely used by millions. Surely if there was even the most remote safety issue swarms of lawyers would have emerged to milk the offending corporations for all they're worth. Crockpots basicly do one thing but they do it very well. They excel at cooking stews, pot roasts, brisket, corned beef, etc. A number of users here have also said they work beautifully to caramelize onions. One of the best things about crockpots is that require minimal prep work. This seems to disturb some people who feel that nothing can be good unless they put in serious effort. Ignore those who tell you that meats must be browned before they are put in a crock pot. This is a cosmetic issue at best. If the meat cooks over an 8 to 10 hour period, absorbing flavors from the cooking liquid and spices you added, the 2 or 3 minutes you spend adding a little browning to the exterior of each piece adds zero in the way of flavor. There have been a number of threads about crockpots recently. Cut and pate these into your browser - http://www.chowhound.com/boards/general/messages/51834.html http://www.chowhound.com/boards/general/messages/48796.html http://www.chowhound.com/boards/general14/messages/46803.html http://www.chowhound.com/boards/general14/messages/46168.html http://forums.egullet.com/index.php?act=ST&f=2&t=16076&hl=crock&s= Thu Feb 13 17:28:22 -0800 2003 1590704 0 Bob Martinez 2 1590759 I've found that my slow cooker works best for non-meat things. Bean soups, especially great because I never remember to soak beans the night before. Most beans of a decent size (not lentils) take about 8 hours to cook properly, so they are ready when I come home from work. I've had problems cooking meat in it, such as the meat getting overdone and rubbery. I don't eat much meat anyway though. Thu Feb 13 17:33:43 -0800 2003 1590704 0 norjah 2 1590890 It's not worth it to use the slow-cooker for anything that normally cooks within an hour, like chicken. Fri Feb 14 13:01:16 -0800 2003 1590704 0 Sharuf 1 1590720 I got one for my wedding. Haven't used it too many times, but when I have used it I've been pretty happy with it so far. I made a full turkey breast in it, which turned out great. And it's good for chilli. Here's a website that I found with a ton of recipes on it. Link: http://www.justcrockpotrecipes.com/ Thu Feb 13 15:10:15 -0800 2003 1590699 0 Brian 1 1590722 It's been awhile since I've cooked short ribs but it seems like they would be hard to overcook (in liquid). I have put a 3 to 4 lb chuck roast in the slow cooker for up to 8 hours (on lowest setting) and it turned out very well. I understand the concept of the "danger zone temp" but have never gotten ill. However, for some reason, I seldom put chicken in the slow cooker and on beef and pork, I always brown the meat on the stove (for depth of flavor)before putting it in the slow cooker. I think this helps with any surface bacteria plus it helps the slow cooker get the meat up to the right temps sooner since its already hot when you put it in. Thu Feb 13 15:14:01 -0800 2003 1590699 0 LindaH 2 1590729 If you put chicken in the slow cooker be prepared to have a lot of little bones mixed in with the wonderful, tender, moist, chicken pieces. Thu Feb 13 15:31:15 -0800 2003 1590722 0 Kurt 1 1590792 I have three crock pots - 1.5 quarts, 3.5 quarts and 6 quarts. The little one I use for things like spinach dip. It has no controls, just plug it in and it heats up; unplug it to turn it off. The middle sized one is most versatile as it's just the right size for dinner for two, and that's all there are of us!! However, it's a little small for your 5 lbs. of rubs. The largest one will work for them and it's the one we make Thanksgiving stuffing in. Finally, enough for everyone!! I also find the largest one most useful for making broth.......chicken, beef, or veal. I have never felt that they cook things as flavorfully as stove top or oven.....except for soups, chili, and such. They are, however, lifesavers on those break neck days when I HAVE TO make dinner and there are a million other things to do. I also use the big one for the post Thanksgiving turkey broth. Just throw the whole turkey remains in the pot along with the appropriate vegetables (last year one course was carrots at the dinner, so I threw the leftover carrots in there also). Then I let it cooks on low for 3-4 days, however long I can stand the aroma in the house without constantly eating. It makes really wonderful broth, full bodied and brown in color. YUM!!! Thu Feb 13 20:33:29 -0800 2003 1590699 0 Karolyn 1 1590834 I just received the four quart Rival as a gift. Had also noticed reviewers and writers I esteem suddenly giving crock pots favorable reports. I braise meat frequently and having newly moved to the South was concerned about my preferred method of cooking making my kitchen unbearably hot. I like the fact the Rival has two settings, and felt comfortable leaving it on low from 6 a.m. to 6 p.m. Bar none, it made the best pot roast I've ever had. Just adjusted my own recipe to include less liquid. Did brown the meat first and do believe it helps with flavor. Price was $20 at Target. Rival does make a more expensive model that has a timer to turn it on and off. Am trying to sort through sites for recipes online, and weed out the ones that call for dried soup mixes and condensed soups as ingredients! Would love to be pointed to more "gourmet" sites, and particularly ones for interesting ethnic dishes, Thai, Mexican, etc. Or, perhaps a fellow hound has a cookbook to suggest? Fri Feb 14 08:51:33 -0800 2003 1590699 0 Coyote 2 1590902 There are two I recommend - Mabel Hoffman's "Crockery Cookery" and Rick Rodgers "Slow Cooking Ready & Waiting". Both have some recipes I go back to again and again - a great beef burgundy in Hoffman's book, a wonderful curried beef in the other, I believe. As for websites, I think most are going to have recipes using dried soup mixes (which can actually add a decent flavor, depending on which one you're using) and the condensed soups (which completely icks me out). But one site I've found to be pretty good is at the link below. Broken out into many categories. Another is About.com's Southern U.S. Cuisine site at http://southernfood.about.com/library/crock/blcpidxt.htm . Also, RecipeZaar has several links to ethnic slow cooker recipes: http://www.recipezaar.com/browse/index.zsp?path=0100E1 Link: http://www.justcrockpotrecipes.com/ Fri Feb 14 13:58:38 -0800 2003 1590834 0 Linda W. 2 1590938 I can recommend "Healthy Crockery Cookery" by Mable Hoffman. A few weeks ago I made a recipe from her book for "Cranberry-Port Pork Roast" with ginger and raisins and it was a huge success- so much so that everyone asked for the recipe and one friend is getting a crockpot specifically to make it. She's got lots of other interesting recipes, everything from soup to beans to, yes, desserts. You can view a few sample recipes and the index of all recipes on Amazon... click the link below to buy and benefit Chowhound. What I really like about it is that it's oriented towards low-fat cooking (very easy to achieve in a crockpot) and gives calories/fat etc. breakdowns for all the recipes. Link: http://www.amazon.com/exec/obidos/external-search/104-5232637-1933508?mode=blended&keyword=healthy+crockery+cookery&tag=chowhoundcom&Search=Go+Fish Fri Feb 14 17:05:11 -0800 2003 1590834 0 Chris VR 1 1590883 The one my parents have lost most of its ability to heat, but then again its close to 30 years old so they bought a new one. Mom would first render the fat off of spareribs and then cook them all day in sauce to make wonderfully tender ribs. It was a good device for two parents with long commutes everyday and kids to feed. Seems to me they're about 5qts. I'm not sure if they sell them outside WI, but you can get one in Green Bay Packer colors. I believe this is the Rolls Royce of crockpots ;) Fri Feb 14 12:38:36 -0800 2003 1590699 0 muD 1 1590912 I inherited a crock pot - it was in the appartment when I moved in - along with two cookbooks, Crockery Cookery and More Crockery Cookery or something like that. The only thing I would say when getting one is make sure you get one with a removable liner! Mine is all one piece and washing it without getting the electrical parts wet is a chore. Miriam Fri Feb 14 15:00:33 -0800 2003 1590699 0 MiriamTeresa 2 1590949 Just my 2 cents on crockpots. I occasionally cook a meal in them, more so when I was working. Nothing smells better when you come in after a long tiring day than a meal already prepared in the crockpot. Now that I am retired, I mostly use them to keep things warm when doing a buffet dinner or transporting a dish to our numerous family gatherings. I have two crockpots - both Rival's. One has a plastic lid and another a glass one. The one with the glass lid is far superior. Really keeps things bubbling without a lot of heat escaping. Another thing I do is to put a couple of inches of water in the crockpot and set it on high for about an hour before I put in what I want to keep warm. Takes a lot less time for it come up to temperature and the dish doesn't cool off. Naturally, I pour the water out before adding the chili, stew, or whatever I am putting in it. I always wondered why they didn't make them with timers in case you are late getting home. That's all. D. Fri Feb 14 18:51:07 -0800 2003 1590912 0 Donna - MI