I bought a crock pot recently to start some decent gut healing. I don't like following recipes, so I just threw bones in the pot, salt, vinegar, onions, kale and some whole kurkuma (that stuff is so expensive :P )
I put it on "high" 3 hours ago and it's warm but not simmering. Not boiling at all either. Should I wait 3 more hours?
The crock pot is in a cold room (the only room apart from my bedroom where I'm allowed to cook with the crock pot : the other rooms are used by my family). Is that a bad idea?
Oh, and if I manage to make a good stock, what should I do with it? Drink it like that?
Helpful information in that link.
Water boils at 212 degrees Fahrenheit.
I happened to read crack-pot for some reason. I think crock pots simmer, not boil. But you could try adding pre-boiled water to it. Stock by itself is good, or add to stir-fry, chill it etc
Slow-cooking is just that. After 6-8 hours I normally see a little bubbling but a simmer is the norm and it takes a few hours to reach that. I cook marrow bones 4 hours on high, then 8 hours on low. I chill overnight and if the bones are extremely clean I remove them and add vegetables. If the bones aren't clean, I cook 4 hours on high and they're usually clean then so I add vegetables and cook 8 hours on low. I chill overnight and cook 4 on high or 8 on low based on when we want to eat.
I don't have a crock pot but have often thought about getting one, since I always have bone broth for dinner. I use a big stainless-steel pot to cook my beef broth veggie soup. I boil the marrow bones separately in a smaller pot. At most, I spend 4 hours, as all my bones separate easily from the marrows: I pour a cup of vinegar and use a wooden chopstick to push out the marrows, if they don't come out. Then I take my knife and fork to separate any meat still attached to the bones. I throw away the bones, then.
I have not purchased a crock pot, however, as they don't seem to be stainless steel. Are there stainless-steel crock pots? Any reservations in cooking something for that long in a pot that's not stainless steel?
To get things moving quickly I warm the pot and pour in boiling water. Tender meats like whole chickens and bacon joints cook in about 4 hours on "high" (the left-over stock/broth is delicious). I get a very gentle simmering action, where the water moves very slightly, after a couple of hours.