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Slow cookers/crock pots

post #1 of 32
1/3/10 at 4:49pm
Thread Starter 
Any recommendations? Been wanting one for a while; picked up a Hamilton Beach model (33966) at Target but it was DOA (got somewhat hot, but not hot enough to actually cook anything).

There's a 33967 model that has better reviews on Amazon but I'm not all that clear on what the differences are. A few complaints regarding the electronics on that one as well. I don't mind spending more for something that's not a POS, though even the $180 All-Clad version gets crappy reviews.

Recipes are welcome as well.
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post #2 of 32
1/3/10 at 6:58pm
A crock pot doesn't get really hot. It's not supposed to boil water or heat up a can of Chunky. Yours is probably fine if it holds enough to feed you and your people. Cook beef roast, pork shoulder, or stew meats in it with the usual vegetables: carrots, celery, onions, garlic. Don't cut them finer than a course chop. Otherwise the long slow cook will dissolve them. Do not salt at the beginning. As everything reduces the salt will become too heavy. Salt when done. Finally:

Brown your meat before you put it in the crockpot. Otherwise it'll taste like shit.
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post #3 of 32
1/3/10 at 7:03pm
Quote:
Originally Posted by dcg View Post

Any recommendations? Been wanting one for a while; picked up a Hamilton Beach model (33966) at Target but it was DOA (got somewhat hot, but not hot enough to actually cook anything).

There's a 33967 model that has better reviews on Amazon but I'm not all that clear on what the differences are. A few complaints regarding the electronics on that one as well. I don't mind spending more for something that's not a POS, though even the $180 All-Clad version gets crappy reviews.



We have a Hamilton Beach 33967 - it is nice.

recipe:
3lbs of meat
1 can coke (yes, coke) instead of water
splash (or three) of port
1 boullion cube or pack of beef concentrate
1 pack of mccormick pot roast mix
3 carrots peeled / diced
1 onion diced
8oz of mushrooms / quartered
fresh rosemary
fresh thyme
salt/pepper to taste

combine them and cook on low for 8-9 hrs. strain and drain liquid at end, put on stove top in sauce pan and reduce by 1/2. enjoy

Recipes are welcome as well.
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post #4 of 32
1/3/10 at 8:05pm
Thread Starter 
After 2 hours on high, I could stick my finger in the broth and it was warm but not hot. Maybe I'll try the 33967 after all. Thanks for the recipe, dirk diggler. Sounds good; will definitely give it a shot.
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post #5 of 32
1/3/10 at 8:10pm
Quote:
Originally Posted by dcg View Post
After 2 hours on high, I could stick my finger in the broth and it was warm but not hot. Maybe I'll try the 33967 after all.

Thanks for the recipe, dirk diggler. Sounds good; will definitely give it a shot.

if it helps, I stuck my finger in once and burned it while using the 33967. and that was on low after about 5 hrs of cook time. Happy Hunting.
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post #6 of 32
1/3/10 at 8:16pm
Thread Starter 
Quote:
Originally Posted by dirk diggler View Post
if it helps, I stuck my finger in once and burned it while using the 33967. and that was on low after about 5 hrs of cook time. Happy Hunting.

Terrific! Thanks for the input. Have you ever experienced any issues with yours randomly turning off? That seems to be the common complaint.
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post #7 of 32
1/3/10 at 8:19pm
This reminds me, I need to get one. I used to enjoy simple cuts of meat, carrots, onion and potatoes tossed in the crock pot in the morning before going to work and coming home to a great meal and a wonderful aroma.
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post #8 of 32
1/3/10 at 8:19pm
If you're feeling enterprising, Thomas Keller's simplified cassoulet is pretty good:

http://www.williams-sonoma.com/recip...cassoulet.html

Not the most complex flavor you'll find in a cassoulet, but nice on a cold day, and better two days later.
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post #9 of 32
1/3/10 at 8:37pm
Quote:
Originally Posted by DocHolliday View Post
Thomas Keller's simplified

Are you trolling?
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post #10 of 32
1/3/10 at 8:45pm
Thread Starter 
Quote:
Originally Posted by DocHolliday View Post
If you're feeling enterprising, Thomas Keller's simplified cassoulet is pretty good: http://www.williams-sonoma.com/recip...cassoulet.html Not the most complex flavor you'll find in a cassoulet, but nice on a cold day, and better two days later.
This sounds excellent, and highlights the fact that it's nice to have a slow cooker where the insert is usable on the stove/in the oven. Is this a special feature of the All-Clad, or do most/all inserts have this capability? I don't think I'd have trusted the Hamilton Beach with this. edit:
Quote:
Originally Posted by Manton View Post
Are you trolling?
It did seem a bit complicated to me, but I am not particularly accomplished in the kitchen. Taken on their own, none of the steps seemed too difficult. A lot to do in the morning before work through; perhaps a good weekend recipe or something to cook overnight.
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post #11 of 32
1/3/10 at 8:48pm
Quote:
Originally Posted by dcg View Post
Terrific! Thanks for the input. Have you ever experienced any issues with yours randomly turning off? That seems to be the common complaint.

no. never.
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post #12 of 32
1/3/10 at 9:02pm
I have an All-Clad but frankly rarely use it. Though it seems to function quite well. However, I have never felt comfortable having electrical appliances on while I am not present. I think it stems from the time my grandmother's pressure cooker exploded, coating the kitchen with an incredible array of food particles. I find that when I am inclined toward a slow-cooked dish,I turn to my ever reliable Le Creuset dutch over.
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post #13 of 32
1/3/10 at 11:12pm
Quote:
Originally Posted by Manton View Post
Are you trolling?

Hee. I thought of you when I typed that. But no, it's much simpler than many cassoulet recipes. I made it before Christmas and the prep wasn't that bad. Doesn't even take multiple days. Make sure to get a spicy chorizo.

My insert is not stovetop friendly, but I prefered to sear in a more familiar pan, anyway.

I too was taught to be leery of pressure cookers. My grandmother's exploded back in the day. But heck, I've managed to coat a 15-foot ceiling with milk from a Bialetti, so I figure the slow cooker is relatively low on the threatdown.
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post #14 of 32
1/3/10 at 11:41pm
Does anyone still use a pressure cooker these days?

I'm sure of the model numbers, but some of the All-Clad slow cookers have ceramic inserts while others are made of metal.
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post #15 of 32
1/3/10 at 11:51pm
Thread Starter 
Quote:
Originally Posted by Manton View Post
Are you trolling?

Quote:
Originally Posted by DocHolliday View Post
Hee. I thought of you when I typed that. But no, it's much simpler than many cassoulet recipes. I made it before Christmas and the prep wasn't that bad. Doesn't even take multiple days. Make sure to get a spicy chorizo.

My insert is not stovetop friendly, but I prefered to sear in a more familiar pan, anyway.

I too was taught to be leery of pressure cookers. My grandmother's exploded back in the day. But heck, I've managed to coat a 15-foot ceiling with milk from a Bialetti, so I figure the slow cooker is relatively low on the threatdown.

Did you transfer the contents to another container before the broiler step at the end, or is the insert fine in the oven?
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