Why bother with a Slow Cooker?

[jyl]

I pulled my crock pot from the basement and made a beef stew. I guess using these things is not as brainless as I'd thought.

I had to brown the beef at the front end. Then at the tail end I had to take out the liquid, reduce it, and add flour to thicken. The main advantage I found was that I could leave the cooker on and leave the house for 4+ hours. But with a pressure cooker I can get the same thing done in 1 hour anyway. So, if space becomes an issue, I'm keeping the pressure cooker and pitching the cooker.

Vash, you need a pressure cooker. The pot can be used as a regular pot, so the only extra piece you'd storing is the pressure lid.

[teenerted1]

anything you need to brown first will take an extra step. but if you dont nothing like prepping the night of morning of. place the cooker on the top of the stove if you have limited counter space. leave for work. 8hrs later come home to a house smelling of foody goodness and a dog drooling on the floor looking for handouts he has been smelling all day.

[tabs]

Originally Posted by vash

i never liked my slow cooker. gave it away to an office friend. why?

you still need to pre-cook before you get anything good from it. brown everything. it takes up to much counterspace in my retardedly small kitchen. (same goes for storage). plus anything you can do in a slow cooker, i can do in a cast iron dutch oven placed in a 250 degree oven.

just got back from turkey hunting. my host family tried ribs of some animal. nothing was pre-browned, and the result was some watery, clear, fatty mess. no thanks. i bet the leftovers will still be there next weekend when i go back.

Ummm exactly what do think pre dated the Crock Pot...could it possibly be a Dutch Oven..ummmmmm

[tabs]

The best place to buy a Crock Pot is a THRIFT STORE...about $5.00...like Vash many people deep six em...

The Crock Pot is just the modern version of a Clay Pot or even Dutch Oven...

I have had mine for over 30 years...

[tabs]

Originally Posted by J P Stein

The barley has been ruduced to little slime balls in our Scotch Broth.

Yummy..... gruel. .....

Yep this looks just like the after affects of drinking tha Costco Bourbon...en mass...

[vash]

Originally Posted by jyl

I pulled my crock pot from the basement and made a beef stew. I guess using these things is not as brainless as I'd thought.

I had to brown the beef at the front end. Then at the tail end I had to take out the liquid, reduce it, and add flour to thicken. The main advantage I found was that I could leave the cooker on and leave the house for 4+ hours. But with a pressure cooker I can get the same thing done in 1 hour anyway. So, if space becomes an issue, I'm keeping the pressure cooker and pitching the cooker.

Vash, you need a pressure cooker. The pot can be used as a regular pot, so the only extra piece you'd storing is the pressure lid.

MIL gave me a great pressure cooker. first thing i did was cook corned beef for St Patty's.

john..for a thickener IN the slow cooker, a tablespoon of minute tapioca creates a smooth silky sauce..perfect vicosity. the tapioca can hold up to the long process of a slow cooker without breaking..

[cairns]

one word: brisket

[jyl]

Tapioca - cool. Wait, what is "minute tapioca"?

[vash]

Originally Posted by jyl

Tapioca - cool. Wait, what is "minute tapioca"?

this stuff. the dessert stuff. mix it into the liquid right before you put the (browned) meat back in. i've never actually used it to make pudding before. but trust me, your sauce will be GREAT! tapicoca is arrow root, a starch. cassava? maybe.

[scottmandue]

I find it is the best way to do raccoon...