|
|
 Up |
|
|
  |
Author: shipship Date: Feb 9, 2008 06:51
Hi
Can anyone recommend a really good slow cooker?
I want something that:
- allows for extremely slow cooking (e.g. 12 or even 24 hours?)
- gets the food up to temperature fast, (so not much time wasted time
if you put cold water in instead of hot water - important for a
4
hour cooking time)
- has a proper, adjustable thermostat
- has several different levels of cooking speed (at least low,
medium
& high)
- has a delayed start possible
(e.g. start cooking after 5 hours, then cook for say 4 hours)
or dont start cooking for 12 hours then cook for 8)
- has a large capacity (say 6 litre - for up to 10 people)
- distributes heat well (no patches where cooked faster)
- easy to clean (i.e. removable, dishwasher-safe crock pot)
Any suggestions?
|
| Show full article (1.54Kb) |
|
| | 31 Comments |
|
|
Author: Jerry AvinsJerry Avins Date: Feb 9, 2008 08:30
ship wrote:
> Hi
>
> Can anyone recommend a really good slow cooker?
>
>
> I want something that:
> - allows for extremely slow cooking (e.g. 12 or even 24 hours?)
> - gets the food up to temperature fast, (so not much time wasted time
> if you put cold water in instead of hot water - important for a
> 4
> hour cooking time)
> - has a proper, adjustable thermostat
> - has several different levels of cooking speed (at least low,
> medium
> & high)
> - has a delayed start possible
> (e.g. start cooking after 5 hours, then cook for say 4 hours)
> or dont start cooking for 12 hours then cook for 8)
> - has a large capacity (say 6 litre - for up to 10 people) ...
|
| Show full article (2.53Kb) |
|
| | no comments |
|
|
Author: S ViemeisterS Viemeister Date: Feb 9, 2008 11:31
ship wrote:
> Hi
>
> Can anyone recommend a really good slow cooker?
>
For UK sources, you might want to ask over at
|
| |
| no comments |
|
|
Author: shipship Date: Feb 11, 2008 04:30
>> Can anyone recommend a really good slow cooker?
>
> For UK sources, you might want to ask over at
Thanks. Done.
Ship
|
| |
| no comments |
|
|
Author: shipship Date: Feb 11, 2008 04:33
On Feb 9, 4:30 pm, Jerry Avins ieee.org> wrote:> ship wrote:
>> Hi
>
>> Can anyone recommend a really good slow cooker?
>
>> I want something that:
>> - allows for extremely slow cooking (e.g. 12 or even 24 hours?)
>> - gets the food up to temperature fast, (so not much time wasted time
>> if you put cold water in instead of hot water - important for a
>> 4
>> hour cooking time)
>> - has a proper, adjustable thermostat
>> - has several different levels of cooking speed (at least low,
>> medium
>> & high)
>> - has a delayed start possible
>> (e.g. start cooking after 5 hours, then cook for say 4 hours)
>> or dont start cooking for 12 hours then cook for 8)
>> - has a large capacity (say 6 litre - for up to 10 people) ...
|
| Show full article (2.73Kb) |
| no comments |
|
|
Author: StephanieStephanie Date: Feb 11, 2008 05:07
ship wrote:
> Hi
>
> Can anyone recommend a really good slow cooker?
>
>
> I want something that:
> - allows for extremely slow cooking (e.g. 12 or even 24 hours?)
> - gets the food up to temperature fast, (so not much time wasted time
> if you put cold water in instead of hot water - important for a
> 4
> hour cooking time)
> - has a proper, adjustable thermostat
> - has several different levels of cooking speed (at least low,
> medium
> & high)
> - has a delayed start possible
> (e.g. start cooking after 5 hours, then cook for say 4 hours)
> or dont start cooking for 12 hours then cook for 8)
|
| Show full article (2.13Kb) |
| no comments |
|
|
Author: shipship Date: Feb 11, 2008 07:55
> What kind of food are you planning to leave sitting on the counter for 12
> hours before cooking? At worst that is pretty unsafe. At any temp that is
> going to allow your pipes not to freeze in your house, the temp is unsafe
> for food to be at for the duration. Even barring that, it seems a way to
> make sure the food tastes nasty.
I think in a cool-ish larder, certainly in the winter 12 hours is not
an unreasonable
length of time to leave food uncooked. Plus after cooking any actual
bacteria
will of course be killed.
>> - has a large capacity (say 6 litre - for up to 10 people)
>
> We have more than one crockpot, depending on the size of the meal. It is key
> to have the pot quite full for decent cooking without burned edges.
|
| Show full article (1.04Kb) |
| no comments |
|
|
Author: Jerry AvinsJerry Avins Date: Feb 11, 2008 08:46
ship wrote:
> On Feb 9, 4:30 pm, Jerry Avins ieee.org> wrote:>> ... I can't imagine a mechanism
>> to avoid warm and cold spots during a long initial period in an
>> unattended slow cooker. If I had to design one, I would consider
>> microwave heating for its penetrating properties.
> Microwave has a very different cooking effect - including some say
> ruining the bio-energy field. It certainly tastes different from slow
> cooked food.
Microwave ovens are designed to heat quickly and use high power.
Intermittent operation ("duty cycling") is used when low power is
needed. Given the thermal lag of most foods, that works fairly well,
like turning a house heater on and off. But only fairly well. Some food
overheats for a while, then cools. Although the average temperature may
be right, it's not the same as slow and steady. A microwave slow cooker
would use low power -- the magnetron would be cheaper -- and maybe
variable power as well. If the temperature profile is the same, I think
that taste will be the same. I don't know about bio-energy. I don't
think I can taste it.
|
| Show full article (1.69Kb) |
| no comments |
|
|
Author: Jerry AvinsJerry Avins Date: Feb 11, 2008 08:50
ship wrote:
> ... If the pot was heated from below I imagine that this would be
> much less of a problem, yes?
That depends on how deep (and wet) the food is.
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
|
| |
| no comments |
|
|
|
|
|
Author: StephanieStephanie Date: Feb 11, 2008 13:10
ship wrote:
>> What kind of food are you planning to leave sitting on the counter
>> for 12 hours before cooking? At worst that is pretty unsafe. At any
>> temp that is going to allow your pipes not to freeze in your house,
>> the temp is unsafe for food to be at for the duration. Even barring
>> that, it seems a way to make sure the food tastes nasty.
>
> I think in a cool-ish larder, certainly in the winter 12 hours is not
> an unreasonable
> length of time to leave food uncooked. Plus after cooking any actual
> bacteria
> will of course be killed.
>
It depends what you are going to put in it, I suppose. I sure wouldn't leave
stew beef for 12 hours. But a can of beans and some tomatoes. Well, Ok I
still wouldn't. In my case, I would not need to leave 17 plus hours anyway,
so the point is moot.
|
| Show full article (1.36Kb) |
| no comments |
|
|
|
|
