Crockpot for a vegetarian
- IndyGirl Jan 21, 2013 05:27 AM
I'm looking for a crockpot to use when I'm at work. AT least once a week I am gone for twelve hours and return exhausted and starving. However, I've read reviews on amazon and some threads here about crockpots cooking at too high a temp due to the fear of foodborne illness.
I plan to cook vegetables in mine, which I realize aren't without risk, but it's not the same as cooking say, chicken! I'm not worried about foodborne illness, but I am worried about scorched food.
Is anyone happy with their crockpot? Can you recommend one that will work for me? I'd like to set it to cook for a certain length of time and then shut off or keep warm.
To clarify, do you plan on cooking vegetarian food, or just vegetables? I use mine all the time to cook indian dals (lentils), kidney beans, etc. Other things like spaghetti sauce, chili, soup, etc also come out great. I would think a cooker full of just vegetables would turn out quite mushy, unless that's what you're aiming for (for purees or soups or something).
You might be interested in this thread, and my post about settings, time and temperature. http://chowhound.chow.com/topics/886543
I think if you're cooking most anything solid except shoe leather for 12 hours, you're going to be disappointed. Solutions:
1. Buy a programmable one.
2. Blanch tomorrow's veggies tonight and finish when you get home.
3. Use the CP at work.
4. Depending on your commute...Roadtrucker! http://www.roadtrucker.com/12-volt-co...