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Slow Cooker Questions

Slow Cooker

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by 0 · December 16, 2013 at 04:55 AM

I just received a crock pot and have been using it in my garage for beef tallow. However, the temp in my garage can reach lows of around 28 degrees F in the winter. I'm wondering if, on the low setting, my crock pot should be able to quickly... (more)

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samc 0 · December 15, 2013 at 05:04 PM

Here is my different take on the subject. If the odor of something cooking turns you off, why do you want to eat it? One of the other answers recommends wrapping in a towel, not something you should do with an electrical appliance. Also keep in... (more)

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by 10 · December 10, 2013 at 10:52 PM

I have a slow cooker. I used it a couple of times when I first purchased it but the recipes were pretty bland so I haven't really used it since. I've now decided I need to meals in the fridge/freezer that are ready to go for nights when I... (more)

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by 5 · August 05, 2013 at 07:19 AM

I just bought a slow cooker but am not sure if the temperature it runs at is hot enough to cook food safely. I read a lot of reviews on Amazon before buying one (which wasn't reviewed on Amazon as I couldn't find any locally that were). Most of... (more)

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jcard21 0 · August 05, 2013 at 07:19 AM

Test using a digital thermometer. Bacteria grows best between 40°F and 140°F ... AVOID this temp range. I'm guessing... The crock pot's Low setting should cook 150°-160F. A High setting should cook 195-200°F.

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by 271 · July 08, 2013 at 05:02 PM

I'm wondering I could use a crockpot to prepare 1-pan dishes. For example, could I threw in meat balls accompanied by cut veggies and diced potatoes, leave it cooking for 8 hours, and then eat it? Or will some parts will not be ready to eat? (I... (more)

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elf27 0 · July 08, 2013 at 05:02 PM

I'm wondering I could use a crockpot to prepare 1-pan dishes. Yes For example, could I threw in meat balls accompanied by cut veggies and diced potatoes, leave it cooking for 8 hours, and then eat it? Yes Or will some parts will not be ready... (more)

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by 1244 · June 11, 2013 at 03:50 AM

Hi all. I used a crockpot for the first time recently, just to cook vegetables. I was really pleased with the results. The vegetables were much more flavoursome and retained more moisture compared to when I cook them in an oven. I was thinking... (more)

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thhq 0 · June 11, 2013 at 03:42 AM

Try this in the crockpot and see what happens. http://www.food.com/recipe/soupe-de-poissons-dieppoise-spicy-french-fish-soup-214918 The fish is supposed to disintegrate. You start off chopping it up fine, cook it soft along with the tomatoes,... (more)

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by 120 · June 09, 2013 at 06:22 PM

Hey guys and gals, I picked up some Baby back ribs the other day and realized I have no idea how to make them Paleo friendly! Ideally I'd like to toss these in the slow cooker, but wanted to see what kind of recipes you all had. Any favorites? (more)

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Sigamagaw 0 · May 26, 2013 at 05:50 PM

Obviously a Google search would be good. "paleo baby back ribs". Also going to Pinterest, do a search for the ribs or even just paleo boards. Its great to follow other paleo peeps! This way you get pictures to entice you :)

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by 168 · May 21, 2013 at 04:40 PM

Does there come a point where you can overslowcook beef? I've heard of people running a crockpot for days but will there come a point where the monounsaturated or saturated fats in beef will go rancid? Could you in theory safe slow cook beef for... (more)

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Naturalife_ 0 · May 21, 2013 at 03:12 PM

Have you looked into SousVide cooking? This is a process where you vacuum pack the meat and place it into a water oven at 150 to 180 way below boil for many hours. Some professional chefs will let it cook for 12 hours or more.

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by 397 · May 20, 2013 at 03:13 AM

I cooked a boneless 6lb pork shoulder roast in my slow cooker the other day. Only other ingredients in the crock were sliced onions and an herb/spice/salt dry rub (no liquid was added). After 10 hours of cooking, the result was some delicious... (more)

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Matt_11 0 · May 20, 2013 at 01:31 AM

Gelatin is gelatin. Gelatin is hydrolyzed collagen, which is present in muscle meat. I have no idea why folks think that gelatin is some magical source of precious amino acids, the primary components of collagen are glycine and proline, both... (more)

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by 0 · March 28, 2013 at 05:57 PM

When making bone broth in a slow cooker / crock pot, is it okay to start the setting on low, rather than setting it on high, letting it simmer, and then turning it to low? I ask because I set my crock pot to low on accident last night and I woke... (more)

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Mark_36 0 · March 28, 2013 at 05:03 PM

I make broth in my slow cooker all the time on low. I also cook meat in there on low. I have yet to have a problem. Think about it. You can throw a whole raw chicken in there on low and it comes out safe and fully cooked. There is no reason... (more)

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by 1190 · March 07, 2014 at 11:36 PM

I currently have neither and just make it on the stove, but for every year my daily consumption of magical bone-broth is adding to my life, it is taking at least that much away from my husband's due to his anxiety that I will start a grease-fire... (more)

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QFieldBoden 0 · March 07, 2014 at 11:36 PM

Hi, I just posted a video on the subject of making stock in a pressure cooker which may be of interest: http://youtu.be/yN9rgrQpc5g

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by 571 · December 12, 2012 at 11:52 PM

I'm new to Paleo and it seems like having a slow cooker would be very helpful to me. What should I look for when I buy one? Is there anything wrong with buying a cheap-ish one from Target? Any brands you recommend, or brands I should avoid? Thanks... (more)

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Robin_10 0 · December 12, 2012 at 03:18 PM

You want to be sure the cooking surface isn't non-stick. Smaller ones are fine if you don't need to produce large meals, but if you're going to make bone broth frequently, it's nice to have at least a 7 qt capacity. Also nice if it has at least 2... (more)

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by 224 · November 24, 2012 at 01:46 PM

I am often limited in time and money to spend on food preparation and want to design a single-pot meal that I can cook up easily in a slow cooker and eat out of for a few days at a time. I have a wholefoods approach and am against taking... (more)

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dzone 0 · September 29, 2012 at 05:21 AM

Low-carb, Low-Protein soup? Buy a big mess of random veggies, sautee, puree with broth and heavy cream. Drink three mugs a day.

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by 3277 · June 04, 2012 at 01:33 AM

I'm trying to make some paleo friendly baby back ribs in my slow cooker. My slow cooker book says 2 cups of 'sauce' for a rack of ribs. As you can see from the picture: http://postimage.org/image/l5aglgwsr/ the ribs are not submerged... (more)

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wheelhouse 0 · April 24, 2012 at 01:56 AM

Yes it's safe. While in general when you think of slow cooker recipes, you are thinking of long slow braises, they can be used in many different ways. I do a roasted chicken in one and use no liquid at all. The heat is fairly low and since its... (more)

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by 2903 · March 22, 2012 at 12:05 PM

Okay, I'm about to go all Office Space on my crock pot. For years I've attempted to enjoy my crock pot. I didn't pay a lot for it, so I don't mind if in the end I just chuck it, but everything I made turns out dry, bland and just blah. I've... (more)

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Jenny_9 0 · March 12, 2012 at 06:36 PM

Crock pot lessons: -Just because it's done doesn't mean it's seasoned. People who serve bland, tasteless crockpot meals tend to have just scooped it straight from the pot to the plate, and in the long cooking process anything potent or strong... (more)

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by 345 · February 20, 2012 at 02:19 PM

I've read that when bones have given up all their nutrients they go soft. I tried simmering some cow bones, with vinegar, for over two weeks (perpetual broth style), but they're still not soft. Should I just keep simmering them forever?

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Amanda_12 0 · February 20, 2012 at 02:19 PM

I'm surprised that they're still hard after 2 weeks! Are you removing the broth and adding new water? If not, you may just be reaching a chemical equilibrium with the nutrients in the broth and the bone (I don't know that this has ever been... (more)

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by 2357 · January 30, 2012 at 02:19 PM

My beloved vintage crock pot just kicked the bucket (in the middle of me trying to make some bone broth). I need to buy a new one ASAP! What's the best of the newfangled slow cookers out there? I'd prefer one that could fit a whole chicken.

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Jan_1 0 · January 30, 2012 at 02:19 PM

Any large dummy slow cooker or rice cooker that has no extra fuzzy logics etc. Then add an pid controller to that. That way you can precisely sellect the cooking temperature. PID controller will hold it within 0.5F degrees. Great for many things. (more)

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by 3199 · October 20, 2012 at 03:22 AM

Hey everyone, I've been failing to make a good, gelatinous broth lately; it doesn't even turn to jelly upon refrigeration, has little flavour, is too light in colour and very, very fatty. I did this in a crock pot. I got an organic chicken... (more)

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Heidi_1 0 · January 25, 2012 at 07:37 PM

It could be too much meat. I've had that problem before. The water/vinegar needs exposed bone and cartilage to work on. Did you try the egg test on your vinegar? I can't remember where I read this post, but a blogger who was having trouble... (more)

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by 110 · September 09, 2011 at 02:06 PM

Anyone have any really simple Crock-Pot recipes (the fewer ingredients the better)? I just bought one and have never used one before... and I have no idea what type/cuts of meat are best suited for one. Thanks.

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RaspberryCoconut 0 · September 09, 2011 at 02:06 PM

I <3 my crockpot. Cook on Low all day while at work: Chicken breast + salsa. Any cut of beef + onions + broth. Ground beef + tomatoes, onions, peppers, chili spice = chili Crockpot thai... (more)