Comments on: The Art of the Slow Cooker http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/ Simple, applicable personal finance advice for the modern world Sat, 20 Mar 2010 10:08:22 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: dlm http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-720150 dlm Tue, 07 Jul 2009 19:38:31 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-720150 Does any brand of crockpot seal better -- I can't stand the smell after a while??? I think a crockpot would make great stock. Does any brand of crockpot seal better — I can’t stand the smell after a while??? I think a crockpot would make great stock.

]]> By: Jenna http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-706560 Jenna Tue, 23 Jun 2009 22:12:37 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-706560 I would like to note that not all foods are generally ideal for a crockpot. Ideally, root vegetables (carrots, parsnips, potatoes) and tougher cuts of meat are ideal for crockpots because these foods often take longer to cook. The wonderful thing is that these foods are often inexpensive (especially in bulk). When you're cooking meats for a period of 7-9 hours, you need a large amount of connective tissue on the meat in order for the meat to not dry out. This is why leaner meats, like pork chops, tenderloins, or chicken breasts tend to get very dry in a slow cooker. Slow cookers are a great way to utilize inexpensive cuts of meat and vegetables, because you can allow to meat to cook without necessarily putting in the time to do so. That being said, a lot of more delicate vegetables do not do well in a slow cooker, and are best eaten raw or steamed to get the most nutritional benefit. Great post Trent, keep up the good work! :) I would like to note that not all foods are generally ideal for a crockpot. Ideally, root vegetables (carrots, parsnips, potatoes) and tougher cuts of meat are ideal for crockpots because these foods often take longer to cook. The wonderful thing is that these foods are often inexpensive (especially in bulk).

When you’re cooking meats for a period of 7-9 hours, you need a large amount of connective tissue on the meat in order for the meat to not dry out. This is why leaner meats, like pork chops, tenderloins, or chicken breasts tend to get very dry in a slow cooker.

Slow cookers are a great way to utilize inexpensive cuts of meat and vegetables, because you can allow to meat to cook without necessarily putting in the time to do so. That being said, a lot of more delicate vegetables do not do well in a slow cooker, and are best eaten raw or steamed to get the most nutritional benefit.

Great post Trent, keep up the good work! :)

]]> By: Nasreen http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-703141 Nasreen Sat, 20 Jun 2009 02:30:55 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-703141 just want to know how curries would taste in a crockpot? just want to know how curries would taste in a crockpot?

]]> By: Beth http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-655167 Beth Thu, 07 May 2009 12:11:23 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-655167 I just learned how to make yogurt in my crockpot (google it) for a fraction of what the stores charge. Preservative free. I like knowing what's in my food and how it was made. I just learned how to make yogurt in my crockpot (google it) for a fraction of what the stores charge. Preservative free. I like knowing what’s in my food and how it was made.

]]> By: awujoola http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-502078 awujoola Fri, 30 Jan 2009 23:36:15 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-502078 this is crazy wonderful -- thanks for sharing. i'm getting a crock pot & plugging that baby in tonite!!! this is crazy wonderful — thanks for sharing. i’m getting a crock pot & plugging that baby in tonite!!!

]]> By: Rosemary http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-502022 Rosemary Fri, 30 Jan 2009 22:17:45 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-502022 I love my crock pot. I take a beef roast. Poke holes into it and put slivers of fresh garlic into the holes. Salt, pepper and flour the roast. Quickly brown the roastn on all sides in large skillet with small amount of oil. Place roast in crock pot cook on low all day. The smell when you arrive home is wonderful. Leftovers you can shred and use in in enchiladas, tacos, etc. I love my crock pot. I take a beef roast. Poke holes into it and put slivers of fresh garlic into the holes. Salt, pepper and flour the roast. Quickly brown the roastn on all sides in large skillet with small amount of oil. Place roast in crock pot cook on low all day. The smell when you arrive home is wonderful. Leftovers you can shred and use in in enchiladas, tacos, etc.

]]> By: EngineerMom http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-502016 EngineerMom Fri, 30 Jan 2009 22:06:47 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-502016 To the request for a chicken recipe: Chicken Salsa Chili 1 jar Pace salsa (or your favorite - you'll need about 2 cups of salsa) 2 large cans (28 oz) of petite diced tomatoes 2 small cans (14-oz) of black beans, drained and rinsed in cold water (to remove some of the salt) 2 c. frozen corn 1 tsp cumin 3-5 frozen chicken breasts (about 2 lb) 3 oz cream cheese (optional) Add everything to the crockpot, chicken on the bottom. Cook on high for 2-4 hours or on low for 6-8 until chicken is done. Remove chicken from crockpot and shred, then return to pot. Stir in cream cheese, if desired. Serve with crackers. Note: If you use the Hot salsa, this dish will be very hot! If you're not into very spicy chili, then definitely use the Mild. This dish is best made with chicken, not ground beef. We've tried it both ways, and the unanimous vote is for the wonderful texture of the shredded chicken. I suppose a recipe using shredded beef may also work, but ground beef just does not taste right. To the request for a chicken recipe:

Chicken Salsa Chili
1 jar Pace salsa (or your favorite – you’ll need about 2 cups of salsa)
2 large cans (28 oz) of petite diced tomatoes
2 small cans (14-oz) of black beans, drained and rinsed in cold water (to remove some of the salt)
2 c. frozen corn
1 tsp cumin
3-5 frozen chicken breasts (about 2 lb)
3 oz cream cheese (optional)

Add everything to the crockpot, chicken on the bottom. Cook on high for 2-4 hours or on low for 6-8 until chicken is done. Remove chicken from crockpot and shred, then return to pot. Stir in cream cheese, if desired. Serve with crackers.

Note: If you use the Hot salsa, this dish will be very hot! If you’re not into very spicy chili, then definitely use the Mild.

This dish is best made with chicken, not ground beef. We’ve tried it both ways, and the unanimous vote is for the wonderful texture of the shredded chicken. I suppose a recipe using shredded beef may also work, but ground beef just does not taste right.

]]> By: EngineerMom http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-502014 EngineerMom Fri, 30 Jan 2009 22:00:31 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-502014 Some foods and meats are definitely appropriate for, and frequenstly best when done in the crockpot. Foods that respond well to slow cooking, like chili, certain soups (pea soup, for example), stews, and beef roasts (the cheaper, the better, since the factors that make them tough when cooked quickly make them very tender in the crockpot). When you crockpot, everything WILL taste the same! If it turns out bland, that's not the result of the cooking method, but a lack of proper flavorings like herbs, spices, and aromatic veggies (garlic and onions). The whole point of a crockpot is to mingle and meld the flavors of all the different ingredients. Potatoes cooked with a roast are going to taste roast-y - that's sort of the point. That's why it's important to choose dishes that benefit from that flavor melding - like chilis, stews, and roasts. If you're looking to cook a bunch of different things and have them all taste like they were cooked separately, you're using the wrong tool. Some foods and meats are definitely appropriate for, and frequenstly best when done in the crockpot. Foods that respond well to slow cooking, like chili, certain soups (pea soup, for example), stews, and beef roasts (the cheaper, the better, since the factors that make them tough when cooked quickly make them very tender in the crockpot).

When you crockpot, everything WILL taste the same! If it turns out bland, that’s not the result of the cooking method, but a lack of proper flavorings like herbs, spices, and aromatic veggies (garlic and onions). The whole point of a crockpot is to mingle and meld the flavors of all the different ingredients. Potatoes cooked with a roast are going to taste roast-y – that’s sort of the point.

That’s why it’s important to choose dishes that benefit from that flavor melding – like chilis, stews, and roasts. If you’re looking to cook a bunch of different things and have them all taste like they were cooked separately, you’re using the wrong tool.

]]> By: Erica http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-452885 Erica Sun, 28 Dec 2008 07:19:38 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-452885 I think I may be convinced. I have been thinking about getting a crockpot for the nutritional and convenience aspects, but money saving is definitely a bonus. I think I may be convinced. I have been thinking about getting a crockpot for the nutritional and convenience aspects, but money saving is definitely a bonus.

]]> By: Jean http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-359582 Jean Thu, 21 Aug 2008 21:31:54 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-359582 Leaving a crock full of raw chicken in an appliance that isn't going to get electricity for another four hours = a sure case of food poisoning. WOrd to the wise. Leaving a crock full of raw chicken in an appliance that isn’t going to get electricity for another four hours = a sure case of food poisoning.
WOrd to the wise.

]]> By: steve http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-306217 steve Wed, 18 Jun 2008 05:49:24 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-306217 Getting the timing right in slow cooker cooking is very important. meat often doesn't need added water in the slowcooker. A chicken is, what, 80% water? As you cook it (I use the LOW setting, it releases water into the pt.. Just be sure not to overcook it-check a slow cooker recipe or user's manual for suggested times. The slow cooker does an amazing job cooking up my batches of pre-soaked beans, making them really plump and perfect. It's probably not as energy efficient as my pressure cooker, but it's hands-off and the timing isn't as finicky. I keep a batch of beans on hand at most times in the fridge to use as staples in my weekly meal preparations and packed lunches. Also, the slow cooker is great for some grains. I have done barley with great success, and I'm going to experiment with rice next. Getting the timing right in slow cooker cooking is very important.

meat often doesn’t need added water in the slowcooker. A chicken is, what, 80% water? As you cook it (I use the LOW setting, it releases water into the pt.. Just be sure not to overcook it-check a slow cooker recipe or user’s manual for suggested times.
The slow cooker does an amazing job cooking up my batches of pre-soaked beans, making them really plump and perfect. It’s probably not as energy efficient as my pressure cooker, but it’s hands-off and the timing isn’t as finicky. I keep a batch of beans on hand at most times in the fridge to use as staples in my weekly meal preparations and packed lunches.

Also, the slow cooker is great for some grains. I have done barley with great success, and I’m going to experiment with rice next.

]]> By: Gilora http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-302784 Gilora Fri, 13 Jun 2008 20:24:55 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-302784 To Karen -- if you are going to be gone for a long time and are worried about food drying out, get a cheap appliance timer to use with the crock pot. You can set the timer to run electricity to the crock pot a couple of hours after you leave for work and the food will be ready when you get home. I got my appliance timer for about $5 at CVS. To Karen — if you are going to be gone for a long time and are worried about food drying out, get a cheap appliance timer to use with the crock pot. You can set the timer to run electricity to the crock pot a couple of hours after you leave for work and the food will be ready when you get home. I got my appliance timer for about $5 at CVS.

]]> By: Karen http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-298730 Karen Sun, 08 Jun 2008 23:05:48 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-298730 IM NEW TO USING A CROCKPOT. I AM GONE FOR ALMOST 12HRS A DAY SO I REALY LIKE THE IDEA OF USING A CROCKPOT BUT IT SEEMS LIKE NO MATTER WHAT I MAKE ITS BLAND AND EVERYTHING TASTS THE SAME. HELP! WHAT AM I DOING WRONG IM NEW TO USING A CROCKPOT. I AM GONE FOR ALMOST 12HRS A DAY SO I REALY LIKE THE IDEA OF USING A CROCKPOT BUT IT SEEMS LIKE NO MATTER WHAT I MAKE ITS BLAND AND EVERYTHING TASTS THE SAME. HELP! WHAT AM I DOING WRONG

]]> By: Josh http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-206251 Josh Mon, 17 Mar 2008 15:04:55 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-206251 One modification of the tip above about turning the heat to high if it's too wet at the end of cooking: If you do that, it can often lead to the "star of the dish" (be it animal protein or vegetable) getting overcooked. I often dump my slow cooker's contents into a strainer, pouring the liquid into a small saucepan, and then reducing until I've got as much liquid as I wanted. This is (1) faster, as you're not heating that huge pot -- you can reduce 3 cups to one cup in 5-6 minutes, (2) intensifies the flavor and gives you a good opportunity to adjust seasonings, (3) means you can stop cooking when things are DONE, not when the liquid has cooked off. As with all things in life there are cons -- 2 more dishes :) One modification of the tip above about turning the heat to high if it’s too wet at the end of cooking: If you do that, it can often lead to the “star of the dish” (be it animal protein or vegetable) getting overcooked. I often dump my slow cooker’s contents into a strainer, pouring the liquid into a small saucepan, and then reducing until I’ve got as much liquid as I wanted. This is (1) faster, as you’re not heating that huge pot — you can reduce 3 cups to one cup in 5-6 minutes, (2) intensifies the flavor and gives you a good opportunity to adjust seasonings, (3) means you can stop cooking when things are DONE, not when the liquid has cooked off.

As with all things in life there are cons — 2 more dishes :)

]]> By: Trent http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-192308 Trent Tue, 26 Feb 2008 15:21:56 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-192308 There are disadvantages to slow cooking, just as there are when you cook rapidly. If you cook rapidly, you lose a lot of flavor blending and you tend to scorch things, leaving fullerenes and other materials on the outside of the food. As for the "lead" reference, items sold in the United States have extremely low legally allowable lead tolerances - the comment is mostly historical and for countries without such restrictions. You can create fear about anything if you want to. Even carrots. There are disadvantages to slow cooking, just as there are when you cook rapidly. If you cook rapidly, you lose a lot of flavor blending and you tend to scorch things, leaving fullerenes and other materials on the outside of the food. As for the “lead” reference, items sold in the United States have extremely low legally allowable lead tolerances – the comment is mostly historical and for countries without such restrictions.

You can create fear about anything if you want to. Even carrots.

]]> By: wmboy http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-191898 wmboy Tue, 26 Feb 2008 02:59:38 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-191898 Hi Trent, In reading Wikipedia there is quite a negative few paragraphs regarding slow cookers: http://en.wikipedia.org/wiki/Crock_pot#Disadvantages What is your take on this? Hi Trent,

In reading Wikipedia there is quite a negative few paragraphs regarding slow cookers:
http://en.wikipedia.org/wiki/Crock_pot#Disadvantages

What is your take on this?

]]> By: Rosie http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-179471 Rosie Tue, 12 Feb 2008 04:42:33 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-179471 The "boiled meat" flavour is significantly reduced if you take 5 minutes to brown the meat in a frypan before you put it in the slow cooker. Then you may as well brown the onions too, which avoids the raw-onion factor. The “boiled meat” flavour is significantly reduced if you take 5 minutes to brown the meat in a frypan before you put it in the slow cooker. Then you may as well brown the onions too, which avoids the raw-onion factor.

]]> By: Tahlia42 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-147466 Tahlia42 Wed, 02 Jan 2008 23:29:35 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-147466 If the cost of the crockpot liners rubs your frugal nature the wrong way, try looking for them at a kosher grocery store. I normally get a package of 10 for under $2 (as opposed to 4 for $3 at Ralphs). They work just as well at a fraction of the cost. If the cost of the crockpot liners rubs your frugal nature the wrong way, try looking for them at a kosher grocery store. I normally get a package of 10 for under $2 (as opposed to 4 for $3 at Ralphs). They work just as well at a fraction of the cost.

]]> By: WendyB http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-147233 WendyB Wed, 02 Jan 2008 16:37:13 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-147233 Cherie, I think the only time everything turns out mushy is when you cook it too long. For the roast-and-potatoes-and-carrots thing (and probably applies to most meats and vegetables dishes) you should put the meat in for a while first and add the veggies later, because they can get really mushy. Veggies don't need to cook as long as meat, especially when they're sliced small. For the barbeque chicken, I just use chicken breasts (boneless, skinless), any barbeque sauce, and some water. You could also add a sliced onion and/or some minced garlic or garlic powder, salt and pepper for that something extra. Slow cooker liners are my favorite!! Definitely worth the couple of bucks (for 4) as a trade-off for half an hour of scrubbing after hours of soaking. Cherie,
I think the only time everything turns out mushy is when you cook it too long.
For the roast-and-potatoes-and-carrots thing (and probably applies to most meats and vegetables dishes) you should put the meat in for a while first and add the veggies later, because they can get really mushy. Veggies don’t need to cook as long as meat, especially when they’re sliced small.
For the barbeque chicken, I just use chicken breasts (boneless, skinless), any barbeque sauce, and some water. You could also add a sliced onion and/or some minced garlic or garlic powder, salt and pepper for that something extra.

Slow cooker liners are my favorite!! Definitely worth the couple of bucks (for 4) as a trade-off for half an hour of scrubbing after hours of soaking.

]]> By: DY http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/comment-page-1/#comment-147190 DY Wed, 02 Jan 2008 15:28:11 +0000 http://www.thesimpledollar.com/2007/03/08/the-art-of-the-slow-cooker/#comment-147190 My favorite crock pot companion is my timer. For all those recipes that require the meal to be cooked at high for 4 hours, or even at low for less time than I'll be gone, I got one of those timers with the "pins". Rotate the time it is in the morning, push the pins down for when the crock pot needs to be on, plug pot into timer, plug timer in wall...Voila! Now my biggest problem is to remember to actually set up the crock pot in the morning before I leave. My favorite crock pot companion is my timer. For all those recipes that require the meal to be cooked at high for 4 hours, or even at low for less time than I’ll be gone, I got one of those timers with the “pins”. Rotate the time it is in the morning, push the pins down for when the crock pot needs to be on, plug pot into timer, plug timer in wall…Voila! Now my biggest problem is to remember to actually set up the crock pot in the morning before I leave.

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