Want info on a good slowcooker at least 5 QT.
I never used one and want to find out if it is worth it.
I am retired and so I do not load it and leave.
would an oven on low setting do the same ?
Sergio

On Aug 6, 10:30 pm, "Sergio" > wrote:
> Want info on a good slowcooker at least 5 QT.
> I never used one and want to find out if it is worth it.
> I am retired and so I do not load it and leave.
> would an oven on low setting do the same ?
> Sergio

Sergio, you should specify that you don't want to use it for BBQ or
you will get hammered to pieces here. Good luck, sir.

Yes, your oven will do the same thing, but it will do it at a much
greater cost. With a slow cooker you are only heating the vessel you
cook in which is significantly smaller than the oven chamber.
Remember, with an oven you are heating the whole cook chamber with
much larger heating devices (gas/electric) than a small 750 or 1500
watt 110v electric slow cooker.

There is empirical evidence to support this, but I don't remember
where it is. But it is easy enough to see for yourself on the sheer
volume heating and maintaining a certain heat in an oven chamber
compared to the 5qt slow cooker that uses direct heat.

Robert

Sergio wrote:
> Want info on a good slowcooker at least 5 QT.
> I never used one and want to find out if it is worth it.
> I am retired and so I do not load it and leave.
> would an oven on low setting do the same ?
> Sergio
>
>
As a retired person, with no children to feed, My guess is that you
would get better use from a 2 quart model. SWAMBO and I bought a 5
quart model a few years ago, and most of what we cook went into the
trash. (Beans only keep a few days.)

You can cook most anything in one of those things, and I wouldn't be
without.

Shawn Martin wrote:
SWAMBO and I bought a 5
> quart model a few years ago, and most of what we cook went into the
> trash. (Beans only keep a few days.)
>
> You can cook most anything in one of those things, and I wouldn't be
> without.
Nothing to do with slow cookers 'cause I don't own one but
for the leftovers being thrown out, get a Tilia FoodSaver.
I've had them for about 6 years and have thrown nothing out
since I bought my first one.

Here's my current model.
http://foodsaver.com/ProductDetails.aspx?productid=985

--
Steve

Shawn Martin wrote:

> Sergio wrote:
>
>> Want info on a good slowcooker at least 5 QT.
>> I never used one and want to find out if it is worth it.
>> I am retired and so I do not load it and leave.
>> would an oven on low setting do the same ?
>> Sergio
>>
>>
> As a retired person, with no children to feed, My guess is that you
> would get better use from a 2 quart model. SWAMBO and I bought a 5
> quart model a few years ago, and most of what we cook went into the
> trash. (Beans only keep a few days.)
>
> You can cook most anything in one of those things, and I wouldn't be
> without.

I'm a single guy and I have both a 5-qt and a 2 1/2-qt slow cooker.
It's a great way to cook a lot of things in the summertime without
heating up the house by using the oven.

I do a lot of stews in the 5-qt cooker. I find that they freeze well so
I can eat what I cook a little bit over a 4-to-5 week period. A
Foodsaver works ok but just normal freezer containers also work fine.

Jim Lahue

Jim Lahue wrote:

> I do a lot of stews in the 5-qt cooker. I find that they freeze well so
> I can eat what I cook a little bit over a 4-to-5 week period. A
> Foodsaver works ok but just normal freezer containers also work fine.
>
> Jim Lahue

Jim,

I find the FS works fabulously for stews and that style of
food because to reheat you can just toss the bag into
boiling water. Freezer containers will freezer burn
eventually. With the FS I can keep foods literally for years
in the freezer (-20dF) with no loss in quality.

One of the problems I've had with stews is that when
reheated on a burner or in the microwave, the gravy tends to
separate. Not so in the water.


--
Steve

"Steve Calvin" > wrote in message
...
> Nothing to do with slow cookers 'cause I don't own one but for the
> leftovers being thrown out, get a Tilia FoodSaver. I've had them for about
> 6 years and have thrown nothing out since I bought my first one.
>
> Here's my current model.
> http://foodsaver.com/ProductDetails.aspx?productid=985

Let me add in my own enthusiasm for the Foodsaver. I have two sets of the
acrylic containers and use them to vacuum marinade ribs, wings and even meat
for kabobs. They are also great for storing things in the refrigerator.
Today, for instance, I made up a big bunch of chips, where I cut french
bread into thin slices, brush it with garlic butter and dust on some
shredded Parmesian cheese. After the broiler to set the cheese, I toss the
chips into a vacuum cannister and they stay perfectly fresh until used with
my cheese or liverwurst ball. Extra cheese seems to last forever in a
vacuum bag, as does leftover pulled pork or ribs.

Nonny
--
Nonnymus
You don't stand any taller by trying
to make someone else appear shorter.

Steve Calvin wrote:
> Jim Lahue wrote:
<snip snip snip>
>
>
> Jim,
>
> I find the FS works fabulously for stews and that style of food because
> to reheat you can just toss the bag into boiling water. Freezer
> containers will freezer burn eventually. With the FS I can keep foods
> literally for years in the freezer (-20dF) with no loss in quality.
>
> One of the problems I've had with stews is that when reheated on a
> burner or in the microwave, the gravy tends to separate. Not so in the
> water.

Yes, regular freezer containers will allow freezer burn to take place.
However, I don't have a big enough freezer to allow storage of stuff for
months on end so this isn't a problem. The FoodSaver would be nice but
it isn't economical for me for short-term storage.

Jim Lahue

On 8-Aug-2007, Jim Lahue > wrote:

> Steve Calvin wrote:
> > Jim Lahue wrote:
> <snip snip snip>
> >
> >
> > Jim,
> >
> > I find the FS works fabulously for stews and that style of food because
> > to reheat you can just toss the bag into boiling water. Freezer
> > containers will freezer burn eventually. With the FS I can keep foods
> > literally for years in the freezer (-20dF) with no loss in quality.
> >
> > One of the problems I've had with stews is that when reheated on a
> > burner or in the microwave, the gravy tends to separate. Not so in the
> > water.
>
> Yes, regular freezer containers will allow freezer burn to take place.
> However, I don't have a big enough freezer to allow storage of stuff for
> months on end so this isn't a problem. The FoodSaver would be nice but
> it isn't economical for me for short-term storage.
>
> Jim Lahue

It might be if you could get bags for a dime each like I do. I just finished
bagging ten pounds of counry ribs that I got for $0.98/lb. Actually, I
used 8 X 12 bags and they're closer to 12¢ each.

--
Brick(Save a tree, eat a Beaver)

Thanyou all for the input on the slow cooker.
I would like to get a Food Saver, but I can't stomach to spend that much,
(over $ 100.00 )
I figure that I can buy fresh even if it cost more.
and in the long run it will cost less amd I'll be using fresh food.
On freezer burns.
I do freeze some tomatoes,and basil.
The tomatoes I blanch and remove the skin and most of the seeds and put them
in half gallon freezer bags, remove all the air and zip em shut. lay flat
in freezer No air No freezer burn
I do the same with basel, I put it in a food processor with some parsley
( parsley has chlorophyll and keep it green )
and some Olive Oil and put about one cup in a quart freezer bag, lay it flat
and remove the air, lay it flat in the freezer
and when you need some just break off a piece, or if you want to make pesto
thaw it out mash the nuts
add more Oil, salt and cheese and pulse in food processor.

Sergio


"Brick" > wrote in message
news:tauui.18084$J13.15322@trnddc02...
>
> On 8-Aug-2007, Jim Lahue > wrote:
>
>> Steve Calvin wrote:
>> > Jim Lahue wrote:
>> <snip snip snip>
>> >
>> >
>> > Jim,
>> >
>> > I find the FS works fabulously for stews and that style of food because
>> > to reheat you can just toss the bag into boiling water. Freezer
>> > containers will freezer burn eventually. With the FS I can keep foods
>> > literally for years in the freezer (-20dF) with no loss in quality.
>> >
>> > One of the problems I've had with stews is that when reheated on a
>> > burner or in the microwave, the gravy tends to separate. Not so in the
>> > water.
>>
>> Yes, regular freezer containers will allow freezer burn to take place.
>> However, I don't have a big enough freezer to allow storage of stuff for
>> months on end so this isn't a problem. The FoodSaver would be nice but
>> it isn't economical for me for short-term storage.
>>
>> Jim Lahue
>
> It might be if you could get bags for a dime each like I do. I just
> finished
> bagging ten pounds of counry ribs that I got for $0.98/lb. Actually, I
> used 8 X 12 bags and they're closer to 12¢ each.
>
> --
> Brick(Save a tree, eat a Beaver)

"Sergio" > wrote in message
...
> Thanyou all for the input on the slow cooker.
> I would like to get a Food Saver, but I can't stomach to spend that much,
> (over $ 100.00 )
> I figure that I can buy fresh even if it cost more.
> and in the long run it will cost less amd I'll be using fresh food.

Everyone has different priorities and lifestyles.

I make brisket during the summer and freeze some for the winter. In the
Foodsaver bag, it last for a couple of years with no damage and is as good
as the day I put it in. That does not save money, but give me what I want,
when I want it.

I also buy pork loins for $1,89 a pound and freeze 2/3 for later. I can buy
fresh in smaller portions for $4,49. Quite the savings. In my house, it
has long been paid for.

On Sat, 11 Aug 2007 19:38:39 -0400, "Edwin Pawlowski" >
wrote:

>
>"Sergio" > wrote in message
.. .
>> Thanyou all for the input on the slow cooker.
>> I would like to get a Food Saver, but I can't stomach to spend that much,
>> (over $ 100.00 )
>> I figure that I can buy fresh even if it cost more.
>> and in the long run it will cost less amd I'll be using fresh food.
>
>Everyone has different priorities and lifestyles.
>
>I make brisket during the summer and freeze some for the winter. In the
>Foodsaver bag, it last for a couple of years with no damage and is as good
>as the day I put it in. That does not save money, but give me what I want,
>when I want it.
>
>I also buy pork loins for $1,89 a pound and freeze 2/3 for later. I can buy
>fresh in smaller portions for $4,49. Quite the savings. In my house, it
>has long been paid for.
>

Here here!

When I can pick up meat on special, I'll cook up big batches. It's
nice to be able to take pulled pork, etc. out of the freezer at any
time and still have it in like new condition.

For fish, it's a no brainier. I live just a couple of miles away from
the fishing fleets in Port Canaveral, FL. When the markets have good
buys on something, they go to the Foodsaver. I also like to fish. The
Foodsaver allows me to store my catch so it's available when species
are out of season or to too expensive to buy in the store.

Like you said, it's paid for itself a long, long time ago. I just
hope it dies soon so I can upgrade models.
_____________________________________

Bkhuna

http://www.lp.org
http://www.ronpaul2008.com

I do understand that over time you do save some money, but since I started
to cook over ten years ago,
I like to make fresh meals and very seldom I do make the same meal.
With the advent of the Internet I can pick a new recipe each day.
To me it is a joy to make a new meal and taste something new, as I tell my
wife I do not change the recipes, I improve them,
( Sometime I should had left them as they were )
I also want to say that it's only two in the family, and each meal last a
couple of days.
I did invest in a food scale, and now I make or try to make just for one
meal.

and as for the Slow cooker question, I've decide against getting one, it
would not
be too practical for us.
Sergio

"Bkhuna" > wrote in message
...
> On Sat, 11 Aug 2007 19:38:39 -0400, "Edwin Pawlowski" >
> wrote:
>
>>
>>"Sergio" > wrote in message
. ..
>>> Thanyou all for the input on the slow cooker.
>>> I would like to get a Food Saver, but I can't stomach to spend that
>>> much,
>>> (over $ 100.00 )
>>> I figure that I can buy fresh even if it cost more.
>>> and in the long run it will cost less amd I'll be using fresh food.
>>
>>Everyone has different priorities and lifestyles.
>>
>>I make brisket during the summer and freeze some for the winter. In the
>>Foodsaver bag, it last for a couple of years with no damage and is as good
>>as the day I put it in. That does not save money, but give me what I
>>want,
>>when I want it.
>>
>>I also buy pork loins for $1,89 a pound and freeze 2/3 for later. I can
>>buy
>>fresh in smaller portions for $4,49. Quite the savings. In my house, it
>>has long been paid for.
>>
>
> Here here!
>
> When I can pick up meat on special, I'll cook up big batches. It's
> nice to be able to take pulled pork, etc. out of the freezer at any
> time and still have it in like new condition.
>
> For fish, it's a no brainier. I live just a couple of miles away from
> the fishing fleets in Port Canaveral, FL. When the markets have good
> buys on something, they go to the Foodsaver. I also like to fish. The
> Foodsaver allows me to store my catch so it's available when species
> are out of season or to too expensive to buy in the store.
>
> Like you said, it's paid for itself a long, long time ago. I just
> hope it dies soon so I can upgrade models.
> _____________________________________
>
> Bkhuna
>
> http://www.lp.org
> http://www.ronpaul2008.com

"Sergio" > wrote in message
> I also want to say that it's only two in the family, and each meal last a
> couple of days.
> I did invest in a food scale, and now I make or try to make just for one
> meal.


As I said, different ideas on how to cook. I intentionally make enough at a
meal for a lunch or two and perhaps another meal. Some days I don't want to
cook when I get home so it is simple to reheat a leftover something. Or
take a cooked half chicken from the freezer. Pork roast becomes pork
sandwiches. We enjoy leftovers. More important, some days I enjoy spending
the time with my wife instead of having to prepare a lengthy prep time meal.

Another single guy here. I have a 5 qt Nesco Roaster that I use for
stews, soups, chili...etc. Highly recommend it.

"Edwin Pawlowski" > wrote in
. net:

>
> "Sergio" > wrote in message
>> I also want to say that it's only two in the family, and each meal
>> last a couple of days.
>> I did invest in a food scale, and now I make or try to make just for
>> one meal.
>
>
> As I said, different ideas on how to cook. I intentionally make
> enough at a meal for a lunch or two and perhaps another meal. Some
> days I don't want to cook when I get home so it is simple to reheat a
> leftover something. Or take a cooked half chicken from the freezer.
> Pork roast becomes pork sandwiches. We enjoy leftovers. More
> important, some days I enjoy spending the time with my wife instead of
> having to prepare a lengthy prep time meal.
>
>
>

I cook usually enough for supper and lunch the next day as I live alone.
I never could get used to cooking for one after the kids left, so
leftovers are now a part of my life. Lots of very tasty recipes require
previously cooked foods such as hash browns and fried rice. And having a
freezer means not having to eat the same stuff till it's all gone. And if
you are going to smoke something, why not use the whole cooking area and
cook enough of whatever to make smoking cheaper. Smoking chicken parts
(say 2 or 4 cut up fryers) doesn't take longer to cook uses the same
amount of wood chips as smoking just 1 part. And smoked chicken freezes
well. Same thing applies to butt roasts and other pork cuts of meat. I've
never liked beef in the smoker...yeah I know I'm different that way. I
don't care much for pot roast either.

I make a great deal of soup and stews in my 9 qt slow cooker. Maybe I'm
cheap but homemade soup is cheaper and tastes better that store bought
and makes for a nice work lunch bag item. Pork picnic roll shoulder cuts
chucked into a slow cooker for about 10 hours on low turns out good too.
And talk about lazy all you got to do is take it out when cooked and eat
it. No supervision is required, well I prefer to be in the house and not
leave stuff like that unattended, but other than that no worries.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hahabogus wrote:
> "Edwin Pawlowski" > wrote in
> . net:
>
>>
>> "Sergio" > wrote in message

> I make a great deal of soup and stews in my 9 qt slow cooker. Maybe
> I'm cheap but homemade soup is cheaper and tastes better that store
> bought and makes for a nice work lunch bag item. Pork picnic roll
> shoulder cuts chucked into a slow cooker for about 10 hours on low
> turns out good too. And talk about lazy all you got to do is take it
> out when cooked and eat it. No supervision is required, well I prefer
> to be in the house and not leave stuff like that unattended, but
> other than that no worries.

Can you plkease direct me to a location or newsgroup on homemade soups and
stews?

I have a large slow cooker and have not really used it and would like to
know how.

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com

"Moe Jones" > wrote in
:

> Can you plkease direct me to a location or newsgroup on homemade soups
> and stews?
>

Mostly I've converted my personal recipes for use in a crock pot. But if
you use google and search using Crockpot recipes or Slow Cooker recipes you
will find plenty to start you off. Even using how to use a crock pot brings
up hits.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Denny Wheeler wrote:
> On Tue, 14 Aug 2007 06:17:32 -0500, "Moe Jones" >
> wrote:
>
>> Can you plkease direct me to a location or newsgroup on homemade
>> soups and stews?
>
> You should get a great deal of info if you ask in rec.food.cooking --
> it's a very busy newsgroup; oddly enough, many many people have this
> interest in food.
>
> -denny-

Thanks, I will check it out.

--
Moe Jones
HVAC Service Technician
Energy Equalizers Inc.
Houston, Texas
www.EnergyEqualizers.com

"John B" > wrote in message
...
> Another single guy here. I have a 5 qt Nesco Roaster that I use for
> stews, soups, chili...etc. Highly recommend it.
>

Here is a Minestrone soup that I've been making for a long time.
Easy and quick to make.
Good with crusty italian or french bread toped with Fontina or other grated
cheeses
we eat one meal and freeze four freezeproof containers.

Chicken Broth Minestrone

This hearty Italian-style soup is perfect on a chilly winter's evening.

Serves 6-8

2 Tablespoons Olive oil 1 medium Onion, diced

2 stalk Celery, diced 2 Carrots, peeled and diced


1 teaspoon Garlic, minced 1 Tablespoon Basil


1/4 teaspoon Rosemary

2 cups Cabbage, chopped


2 cups Tomatoes, diced or 2 cans of diced , stewed tomatoes


2 Potatoes diced

4 cups Chicken broth 4 cups Water (Ratio one to one)

( One cup white wine) <optional>

1 1/2 cups Pinto beans, cooked (canned)

Salt and pepper to taste

PS Sometime half way trough I add some cooked meat,

or one or two cans of chicken breast )




Heat the oil in a soup pot. Add the onion, celery, carrots and garlic. (
green pepper )

Cook until soft. Add the herbs, cabbage, tomatoes, Potatoes

Water and broth.


Slowly bring to a boil. Reduce the heat and simmer for 45 minutes.


Add the beans and simmer for 10 minutes longer.

Check the seasonings.

Steve Calvin wrote:
> Here's my current model.
> http://foodsaver.com/ProductDetails.aspx?productid=985

I just got a Food Saver V2490 from Costco a few weeks ago. For the most part
it works fine, but after I've barbecued a few large cuts of meat and I'm
sealing up small packages to freeze, there comes a time when it'll just quit
vacuuming. It makes all the right noises, but no air gets sucked out of the
bag, then the bag seals, and I'm sitting there with a bag full of sealed-in
air and meat. At that point I can cut the bag open, try to reseal it, and
get the same result. I can even make a new bag, and sometimes it will suck
the air out and seal it just fine, sometimes not. I use the "vacuum and
seal" button.

If I just pull it out to seal one or two things, it works fine. And, it
seems to malfunction most with the wider, 11" roll. The 8" roll seems to
work a bit better.

For example, yesterday I had sealed about a dozen bags of brisket, and the
last 4 didn't vacuum. So, after I ate dinner, I went to open and re-seal
those four bags of now-frozen brisket. Three of them vacuumed and sealed
just fine, the fourth didn't vacuum, so I let the machine rest for a while,
and voila, the fourth one vacuumed and sealed up, too.

So, it seems I can only do about three bags, then the machine has to rest.
Seems odd, though. It is especially odd because I read in the directions
that when the unit overheats, it will shut down. That would indicate to me
that if it had overheated it shouldn't even start up - I shouldn't even hear
the vacuuming sounds. But, as it stands, I *do* hear the vacuuming sounds,
it's just not vacuuming at all after about the third or fourth bag. And, I
am letting the machine rest for at least 20 seconds in between bags, as the
directions indicate.

Is this unit defective? Should I exchange it for a new unit at Costco? Or,
is this just the way it is and I have to live with it?



EZ

On Mon, 20 Aug 2007 13:52:14 -0500, "EZ"
> wrote:
>work a bit better.
>
>For example, yesterday I had sealed about a dozen bags of brisket, and the
>last 4 didn't vacuum. So, after I ate dinner, I went to open and re-seal
>those four bags of now-frozen brisket. Three of them vacuumed and sealed
>just fine, the fourth didn't vacuum, so I let the machine rest for a while,
>and voila, the fourth one vacuumed and sealed up, too.
>that if it had overheated it shouldn't even start up - I shouldn't even hear
>the vacuuming sounds. But, as it stands, I *do* hear the vacuuming sounds,
>it's just not vacuuming at all after about the third or fourth bag. And, I
>am letting the machine rest for at least 20 seconds in between bags, as the
>directions indicate.
>
>I
I'm not an expert on foodsavers but I do own & occasionally use one.
I believe its an art form to properly seal. If your bag opening isn't
perfectly placed on the sealing aperatus it will do just as you say.
Overfill the bag & it'll be hard to lay the end perfectly flat on the
sealer. & then it'll do just what your saying. Also make sure you
don't suck liquid into the unit or you'll have the same result. A
little practice goes a long way. I still sometimes have the same
difficulties you're addressing but I always get it to work & its well
worth the effort. Recently discovered a year old porterhouse
foodsavered in the freezer, thawed & grilled & it was excellent.