I keep wondering if a crockpot might be useful. But I've found various
things on the web that are discouraging me. I'd like information from
people doing something like what I want to do, with recent cookers, to
see if it's practical.

Spending time in the morning to prepare stuff is right out, I'm up,
through the shower, and out the door, and getting up earlier is no
something I'm willing to do. However, refrigerating the loaded
container overnight, or perhaps the prepared food separately and loading
it into the container in the morning, are possible.

So the next question is, how long can things cook in the crockpot? If
I'm out the door by eight in the morning and not back until 7 at night,
will it be burned / overcooked? (There might, sometimes, be a
possibility of having somebody else take the loaded container from the
refrigerator and start the crockpot in the middle of the day, but that's
my least-favorite choice, way too many things to go wrong.)
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Feb 23, 10:37*am, David Dyer-Bennet > wrote:
> I keep wondering if a crockpot might be useful. *But I've found various
> things on the web that are discouraging me. *I'd like information from
> people doing something like what I want to do, with recent cookers, to
> see if it's practical.
>
> Spending time in the morning to prepare stuff is right out, I'm up,
> through the shower, and out the door, and getting up earlier is no
> something I'm willing to do. *However, refrigerating the loaded
> container overnight, or perhaps the prepared food separately and loading
> it into the container in the morning, are possible.
>
> So the next question is, how long can things cook in the crockpot? *If
> I'm out the door by eight in the morning and not back until 7 at night,
> will it be burned / overcooked? *(There might, sometimes, be a
> possibility of having somebody else take the loaded container from the
> refrigerator and start the crockpot in the middle of the day, but that's
> my least-favorite choice, way too many things to go wrong.)

I've had three crockpots over the years, and they simply never get hot
enough to burn when set to slow. But I only ever use them for soups
and stews -- I've never tried to cook food dry in them. The lids have
been heavy enough to fit tightly enough so that all the moisture
inside stays inside.

When I've made stock, I have sometimes left everything in the crockpot
for up to 24 hours.

spamtrap1888 > writes:

> On Feb 23, 10:37*am, David Dyer-Bennet > wrote:
>> I keep wondering if a crockpot might be useful. *But I've found various
>> things on the web that are discouraging me. *I'd like information from
>> people doing something like what I want to do, with recent cookers, to
>> see if it's practical.
>>
>> Spending time in the morning to prepare stuff is right out, I'm up,
>> through the shower, and out the door, and getting up earlier is no
>> something I'm willing to do. *However, refrigerating the loaded
>> container overnight, or perhaps the prepared food separately and loading
>> it into the container in the morning, are possible.
>>
>> So the next question is, how long can things cook in the crockpot? *If
>> I'm out the door by eight in the morning and not back until 7 at night,
>> will it be burned / overcooked? *(There might, sometimes, be a
>> possibility of having somebody else take the loaded container from the
>> refrigerator and start the crockpot in the middle of the day, but that's
>> my least-favorite choice, way too many things to go wrong.)
>
> I've had three crockpots over the years, and they simply never get hot
> enough to burn when set to slow. But I only ever use them for soups
> and stews -- I've never tried to cook food dry in them. The lids have
> been heavy enough to fit tightly enough so that all the moisture
> inside stays inside.
>
> When I've made stock, I have sometimes left everything in the crockpot
> for up to 24 hours.

Thanks, that's useful. I envisioned wet things generally, soups and
stews as you mentioned, and pot-roasts. So, sounding hopeful. (I don't
have to be able to do *any crockpor recipe*; I just have to be able to
use enough to be interesting, and to be able to tell which are which.)
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Feb 23, 10:37*am, David Dyer-Bennet > wrote:
> I keep wondering if a crockpot might be useful. *But I've found various
> things on the web that are discouraging me. *I'd like information from
> people doing something like what I want to do, with recent cookers, to
> see if it's practical.
>
> Spending time in the morning to prepare stuff is right out, I'm up,
> through the shower, and out the door, and getting up earlier is no
> something I'm willing to do. *However, refrigerating the loaded
> container overnight, or perhaps the prepared food separately and loading
> it into the container in the morning, are possible.
>
> So the next question is, how long can things cook in the crockpot? *If
> I'm out the door by eight in the morning and not back until 7 at night,
> will it be burned / overcooked? *(There might, sometimes, be a
> possibility of having somebody else take the loaded container from the
> refrigerator and start the crockpot in the middle of the day, but that's
> my least-favorite choice, way too many things to go wrong.)
> --
> David Dyer-Bennet, ;http://dd-b.net/
> Snapshots:http://dd-b.net/dd-b/SnapshotAlbum/data/
> Photos:http://dd-b.net/photography/gallery/
> Dragaera:http://dragaera.info

Do you have a newer model crock pot? I know mine runs pretty hot, so I
use the warm setting for the low temp cooking. I think it would be a
good idea to test it out on a day off so you can see how yours cooks.

merryb > writes:

> On Feb 23, 10:37*am, David Dyer-Bennet > wrote:
>> I keep wondering if a crockpot might be useful. *But I've found various
>> things on the web that are discouraging me. *I'd like information from
>> people doing something like what I want to do, with recent cookers, to
>> see if it's practical.
>>
>> Spending time in the morning to prepare stuff is right out, I'm up,
>> through the shower, and out the door, and getting up earlier is no
>> something I'm willing to do. *However, refrigerating the loaded
>> container overnight, or perhaps the prepared food separately and loading
>> it into the container in the morning, are possible.
>>
>> So the next question is, how long can things cook in the crockpot? *If
>> I'm out the door by eight in the morning and not back until 7 at night,
>> will it be burned / overcooked? *(There might, sometimes, be a
>> possibility of having somebody else take the loaded container from the
>> refrigerator and start the crockpot in the middle of the day, but that's
>> my least-favorite choice, way too many things to go wrong.)

> Do you have a newer model crock pot? I know mine runs pretty hot, so I
> use the warm setting for the low temp cooking. I think it would be a
> good idea to test it out on a day off so you can see how yours cooks.

Haven't got one at all; so if I decide one is useful, I'll presumably
have a very new model crock pot after I buy one :-). One thing I read
is that newer ones run hotter and don't work as well for actual long
cooking times, that's part of why I'm asking here (for people with
actual experience).

Yes, performing early experiments under more controlled conditions until
I know how it behaves is a good precaution. I'm hoping not to waste
money buying one I decide isn't useful, though, if I can.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

spamtrap1888 wrote:
>
> When I've made stock, I have sometimes left everything in the crockpot
> for up to 24 hours.

To make ultimate stock, it's usually best to let it simmer for 24 hours,
imo.

gary

David Dyer-Bennet wrote:
>
> I keep wondering if a crockpot might be useful.
>
> So the next question is, how long can things cook in the crockpot? If
> I'm out the door by eight in the morning and not back until 7 at night,
> will it be burned / overcooked?

No...you're good with it. Not all meals but most, you can put it in during
the morning and come home to a nice smelling house. No over cooking issues
with most things.

Gary

On Feb 23, 2:33*pm, Gary > wrote:
> David Dyer-Bennet wrote:
>
> > I keep wondering if a crockpot might be useful.
>
> > So the next question is, how long can things cook in the crockpot? *If
> > I'm out the door by eight in the morning and not back until 7 at night,
> > will it be burned / overcooked?
>
> No...you're good with it. *Not all meals but most, you can put it in during
> the morning and come home to a nice smelling house. *No over cooking issues
> with most things.
>
> Gary

My crock pot has the ability to cook on on low for 8 or 10 hours (you
choose) and then switch to warm for up to 4 hours before it switches
off. I found that new crock pots do run hotter, so 8 hours is plenty
for a pot roast (I usually let beans cook for 10)- and the switch to
warm keeps everything so you still have a hot meal whe you get home,
but it's not over cooked.

I sometimes load the crock the night before and refrigerate, and
sometimes put everything in a bowl and dump it in the crock in the
morning (mostly depends on fridge space) - no problems there.

Gary > writes:

> David Dyer-Bennet wrote:
>>
>> I keep wondering if a crockpot might be useful.
>>
>> So the next question is, how long can things cook in the crockpot? If
>> I'm out the door by eight in the morning and not back until 7 at night,
>> will it be burned / overcooked?
>
> No...you're good with it. Not all meals but most, you can put it in during
> the morning and come home to a nice smelling house. No over cooking issues
> with most things.

Thanks. Doesn't have to be for "all", I just need enough to be useful,
worth having the crockpot around. So, several people saying it's going
to be workable for significant numbers of recipes. Okay!
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

Michelle > writes:

> On Feb 23, 2:33*pm, Gary > wrote:
>> David Dyer-Bennet wrote:
>>
>> > I keep wondering if a crockpot might be useful.
>>
>> > So the next question is, how long can things cook in the crockpot? *If
>> > I'm out the door by eight in the morning and not back until 7 at night,
>> > will it be burned / overcooked?
>>
>> No...you're good with it. *Not all meals but most, you can put it in during
>> the morning and come home to a nice smelling house. *No over cooking issues
>> with most things.
>
> My crock pot has the ability to cook on on low for 8 or 10 hours (you
> choose) and then switch to warm for up to 4 hours before it switches
> off. I found that new crock pots do run hotter, so 8 hours is plenty
> for a pot roast (I usually let beans cook for 10)- and the switch to
> warm keeps everything so you still have a hot meal whe you get home,
> but it's not over cooked.

I can see the utility (but also extra complexity). (The other reason to
keep warm is to keep it above 140, I imagine, up in the safe zone.)

> I sometimes load the crock the night before and refrigerate, and
> sometimes put everything in a bowl and dump it in the crock in the
> morning (mostly depends on fridge space) - no problems there.

Good, thanks.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On 2/23/2012 12:42 PM, spamtrap1888 wrote:

> I've had three crockpots over the years, and they simply never get hot
> enough to burn when set to slow.


Don't buy a Rival brand. Mine boiled food on "warm" I pitched it and
bought a Hamilton Beach. Much more reliable.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

spamtrap1888 wrote:
> David Dyer-Bennet > wrote:
>
>> I keep wondering if a crockpot might be useful. *But I've found various
>> things on the web that are discouraging me. *I'd like information from
>> people doing something like what I want to do, with recent cookers, to
>> see if it's practical.
>>
>> Spending time in the morning to prepare stuff is right out, I'm up,
>> through the shower, and out the door, and getting up earlier is no
>> something I'm willing to do.

There's another thread that discusses assembling the ingredients the
night before and pulling the crockpot out of the fridge in the morning,
putting it into the heater unit and turing it on. To me that's standard
procedure for a crockpot.

>> However, refrigerating the loaded
>> container overnight, or perhaps the prepared food separately and loading
>> it into the container in the morning, are possible.
>
>> So the next question is, how long can things cook in the crockpot? *If
>> I'm out the door by eight in the morning and not back until 7 at night,
>> will it be burned / overcooked? *(There might, sometimes, be a
>> possibility of having somebody else take the loaded container from the
>> refrigerator and start the crockpot in the middle of the day, but that's
>> my least-favorite choice, way too many things to go wrong.)

That's esactly what a crok pot is for. When chosing the right tool for
the job you just did a bullseye pointing you to getitng a crockpot.

> I've had three crockpots over the years, and they simply never get hot
> enough to burn when set to slow. But I only ever use them for soups
> and stews -- I've never tried to cook food dry in them. The lids have
> been heavy enough to fit tightly enough so that all the moisture
> inside stays inside.

The make anything dry you need to remove the cover. Because of the heat
lost to evaporation it won't cook with the cover off. Thus to make any
dry recipe it needs to cook wet with the cover first. Then remove the
cover later. An hour is rarely enough to matter so that's not practical
for meals during the week but I have done it on the weekend.

> When I've made stock, I have sometimes left everything in the crockpot
> for up to 24 hours.

In my experience the simmer of a crockpot is too low to make good broth.
To me a good broth is one that bubbled slowly down. I've made broth in
the crockpot but not good broth.

When making beans I've left them in the crockpot for in excess of 24
hours. I've had beans that were okay for dinner that day then better
for dinner the next day. I have not tried that without other foods.

On Feb 23, 3:23*pm, David Dyer-Bennet > wrote:
> merryb > writes:
> > On Feb 23, 10:37*am, David Dyer-Bennet > wrote:
> >> I keep wondering if a crockpot might be useful. *But I've found various
> >> things on the web that are discouraging me. *I'd like information from
> >> people doing something like what I want to do, with recent cookers, to
> >> see if it's practical.
>
> >> Spending time in the morning to prepare stuff is right out, I'm up,
> >> through the shower, and out the door, and getting up earlier is no
> >> something I'm willing to do. *However, refrigerating the loaded
> >> container overnight, or perhaps the prepared food separately and loading
> >> it into the container in the morning, are possible.
>
> >> So the next question is, how long can things cook in the crockpot? *If
> >> I'm out the door by eight in the morning and not back until 7 at night,
> >> will it be burned / overcooked? *(There might, sometimes, be a
> >> possibility of having somebody else take the loaded container from the
> >> refrigerator and start the crockpot in the middle of the day, but that's
> >> my least-favorite choice, way too many things to go wrong.)
> > Do you have a newer model crock pot? I know mine runs pretty hot, so I
> > use the warm setting for the low temp cooking. I think it would be a
> > good idea to test it out on a day off so you can see how yours cooks.
>
> Haven't got one at all; so if I decide one is useful, I'll presumably
> have a very new model crock pot after I buy one :-). * One thing I read
> is that newer ones run hotter and don't work as well for actual long
> cooking times, that's part of why I'm asking here (for people with
> actual experience).
>
> Yes, performing early experiments under more controlled conditions until
> I know how it behaves is a good precaution. *I'm hoping not to waste
> money buying one I decide isn't useful, though, if I can.
> --
> David Dyer-Bennet, ;http://dd-b.net/
> Snapshots:http://dd-b.net/dd-b/SnapshotAlbum/data/
> Photos:http://dd-b.net/photography/gallery/
> Dragaera:http://dragaera.info

Spend the extra bucks and get one with the removable liner. Mine is
an oldie and I have to fill it and let er soak a while. You might
also try oiling the interior a bit to prevent stuck on food.

"David Dyer-Bennet" > wrote in message
...
>I keep wondering if a crockpot might be useful. But I've found various
> things on the web that are discouraging me. I'd like information from
> people doing something like what I want to do, with recent cookers, to
> see if it's practical.
>
> Spending time in the morning to prepare stuff is right out, I'm up,
> through the shower, and out the door, and getting up earlier is no
> something I'm willing to do. However, refrigerating the loaded
> container overnight, or perhaps the prepared food separately and loading
> it into the container in the morning, are possible.
>
> So the next question is, how long can things cook in the crockpot? If
> I'm out the door by eight in the morning and not back until 7 at night,
> will it be burned / overcooked? (There might, sometimes, be a
> possibility of having somebody else take the loaded container from the
> refrigerator and start the crockpot in the middle of the day, but that's
> my least-favorite choice, way too many things to go wrong.)

The newer crockpots tend to get hotter than the old ones so they cook
faster.

I can foresee a few problems with your situation. One is that many recipes
require you to use the pot on high for an hour then turn down the heat. So
you'd need to be home to do that.

Also most recipes cook for 6-8 hours. You're going to be gone for longer
than that.

You can prepare the food early. You can't put it in the crock and then put
the crock in the crockpot straight from the fridge. You would have to put
the food in something else and then transfer to the room temp. crock. After
the food is cooked, it can be stored in the crock. But you don't want to
heat a cold crock because that would crack it.

The thing I would probably do if I were you would be to cook the food when
you get home from work. Let it cook all night. Then in the morning, put it
in the fridge. Yes, you will have to reheat it later but at least it will
be cooked! Technically you can put the lidded crock right in the fridge but
from a food safety standpoint that might not be good. Might take too long
to cool down. So you should probably put the hot food in another container.

Some things still might work with your hours. Like vegetable soup or baked
beans. They can cook for a very long time with no problems. The issue with
a crock pot is not so much that it will dry out, but just the opposite. It
will turn to mush if cooked for too long. I have done enchilada casserole
in there and it can stay for 2 hours, max! Any longer and the tortillas
just dissolve into it. The flavor is good but the end result is mush. I
have done wild and brown rice in there and it was fine. But white rice and
pasta may turn to mush when cooked for that long. Meat will be very tender.
But perhaps more tender than you want. I have cooked a beef roast for too
long and was unable to slice it. It just fell apart. Which wasn't actually
a problem for us because we like it that way. But the carrots had turned to
mush.

spamtrap1888 wrote:
> On Feb 23, 10:37 am, David Dyer-Bennet > wrote:
>> I keep wondering if a crockpot might be useful. But I've found
>> various things on the web that are discouraging me. I'd like
>> information from people doing something like what I want to do, with
>> recent cookers, to see if it's practical.
>>
>> Spending time in the morning to prepare stuff is right out, I'm up,
>> through the shower, and out the door, and getting up earlier is no
>> something I'm willing to do. However, refrigerating the loaded
>> container overnight, or perhaps the prepared food separately and
>> loading it into the container in the morning, are possible.
>>
>> So the next question is, how long can things cook in the crockpot? If
>> I'm out the door by eight in the morning and not back until 7 at
>> night, will it be burned / overcooked? (There might, sometimes, be a
>> possibility of having somebody else take the loaded container from
>> the refrigerator and start the crockpot in the middle of the day,
>> but that's my least-favorite choice, way too many things to go
>> wrong.)
>
> I've had three crockpots over the years, and they simply never get hot
> enough to burn when set to slow. But I only ever use them for soups
> and stews -- I've never tried to cook food dry in them. The lids have
> been heavy enough to fit tightly enough so that all the moisture
> inside stays inside.
>
> When I've made stock, I have sometimes left everything in the crockpot
> for up to 24 hours.

You can't cook food dry in one. Unless perhaps you just put meat in there
with no liquid whatever. Yes, you do need a little liquid. But you do need
a lot less than you would need for stovetop or oven cooking. Because the
lid seals so tightly, the liquid stays in. I have made the mistake of
adding liquid to baked beans, fearing they would dry up. Wrong thing to do
because they got soupy. I then had to ladle out the liquid and cook it
down on the stove. I have cooked baked beans (starting with pre-cooked
beans) for 22 hours with no problems.

Janet Wilder wrote:
> On 2/23/2012 12:42 PM, spamtrap1888 wrote:
>
>> I've had three crockpots over the years, and they simply never get
>> hot enough to burn when set to slow.
>
>
> Don't buy a Rival brand. Mine boiled food on "warm" I pitched it and
> bought a Hamilton Beach. Much more reliable.

My Rival works like a dream!

On 2/23/2012 8:33 PM, Julie Bove wrote:
> Janet Wilder wrote:
>> On 2/23/2012 12:42 PM, spamtrap1888 wrote:
>>
>>> I've had three crockpots over the years, and they simply never get
>>> hot enough to burn when set to slow.
>>
>>
>> Don't buy a Rival brand. Mine boiled food on "warm" I pitched it and
>> bought a Hamilton Beach. Much more reliable.
>
> My Rival works like a dream!


Not mine. Overheats every time. Last pot roast I made nearly boiled dry
and scorched around the perimeter in eight hours at low setting, and
there had been enough liquid in there to last all day, it wasn't over-
or underfilled, and the lid was on properly. I've never been as unhappy
with a slow cooker as I am with this latest Rival. After just a couple
of years of trying to deal with it, I'm also eying a Hamilton Beach as a
replacement.

i make excellent stock in the crock pot, Lee
"Doug Freyburger" > wrote in message
...
> spamtrap1888 wrote:
>> David Dyer-Bennet > wrote:
>>
>>> I keep wondering if a crockpot might be useful. But I've found various
>>> things on the web that are discouraging me. I'd like information from
>>> people doing something like what I want to do, with recent cookers, to
>>> see if it's practical.
>>>
>>> Spending time in the morning to prepare stuff is right out, I'm up,
>>> through the shower, and out the door, and getting up earlier is no
>>> something I'm willing to do.
>
> There's another thread that discusses assembling the ingredients the
> night before and pulling the crockpot out of the fridge in the morning,
> putting it into the heater unit and turing it on. To me that's standard
> procedure for a crockpot.
>
>>> However, refrigerating the loaded
>>> container overnight, or perhaps the prepared food separately and loading
>>> it into the container in the morning, are possible.
>>
>>> So the next question is, how long can things cook in the crockpot? If
>>> I'm out the door by eight in the morning and not back until 7 at night,
>>> will it be burned / overcooked? (There might, sometimes, be a
>>> possibility of having somebody else take the loaded container from the
>>> refrigerator and start the crockpot in the middle of the day, but that's
>>> my least-favorite choice, way too many things to go wrong.)
>
> That's esactly what a crok pot is for. When chosing the right tool for
> the job you just did a bullseye pointing you to getitng a crockpot.
>
>> I've had three crockpots over the years, and they simply never get hot
>> enough to burn when set to slow. But I only ever use them for soups
>> and stews -- I've never tried to cook food dry in them. The lids have
>> been heavy enough to fit tightly enough so that all the moisture
>> inside stays inside.
>
> The make anything dry you need to remove the cover. Because of the heat
> lost to evaporation it won't cook with the cover off. Thus to make any
> dry recipe it needs to cook wet with the cover first. Then remove the
> cover later. An hour is rarely enough to matter so that's not practical
> for meals during the week but I have done it on the weekend.
>
>> When I've made stock, I have sometimes left everything in the crockpot
>> for up to 24 hours.
>
> In my experience the simmer of a crockpot is too low to make good broth.
> To me a good broth is one that bubbled slowly down. I've made broth in
> the crockpot but not good broth.
>
> When making beans I've left them in the crockpot for in excess of 24
> hours. I've had beans that were okay for dinner that day then better
> for dinner the next day. I have not tried that without other foods.

Kalmia > writes:

> Spend the extra bucks and get one with the removable liner. Mine is
> an oldie and I have to fill it and let er soak a while. You might
> also try oiling the interior a bit to prevent stuck on food.

I haven't actually seen one for sale that *doesn't* have the removable
liner. But it's definitely on my must-have list. I'll remember the
oiling idea.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

"Julie Bove" > writes:

> "David Dyer-Bennet" > wrote in message
> ...
>>I keep wondering if a crockpot might be useful. But I've found various
>> things on the web that are discouraging me. I'd like information from
>> people doing something like what I want to do, with recent cookers, to
>> see if it's practical.
>>
>> Spending time in the morning to prepare stuff is right out, I'm up,
>> through the shower, and out the door, and getting up earlier is no
>> something I'm willing to do. However, refrigerating the loaded
>> container overnight, or perhaps the prepared food separately and loading
>> it into the container in the morning, are possible.
>>
>> So the next question is, how long can things cook in the crockpot? If
>> I'm out the door by eight in the morning and not back until 7 at night,
>> will it be burned / overcooked? (There might, sometimes, be a
>> possibility of having somebody else take the loaded container from the
>> refrigerator and start the crockpot in the middle of the day, but that's
>> my least-favorite choice, way too many things to go wrong.)
>
> The newer crockpots tend to get hotter than the old ones so they cook
> faster.

Yeah, I've seen several reports of that. To the point where I've
considered shopping for an old one in thrift stores. Some people seem
to think the new ones aren't useful at all.

> I can foresee a few problems with your situation. One is that many recipes
> require you to use the pot on high for an hour then turn down the heat. So
> you'd need to be home to do that.
>
> Also most recipes cook for 6-8 hours. You're going to be gone for longer
> than that.

Yes, I definitely need longer than that. Or a timer that goes down to
"warm" (an external timer doesn't work, because just sitting out for
hours isn't safe).
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On 2/23/2012 9:33 PM, Julie Bove wrote:
> Janet Wilder wrote:
>> On 2/23/2012 12:42 PM, spamtrap1888 wrote:
>>
>>> I've had three crockpots over the years, and they simply never get
>>> hot enough to burn when set to slow.
>>
>>
>> Don't buy a Rival brand. Mine boiled food on "warm" I pitched it and
>> bought a Hamilton Beach. Much more reliable.
>
> My Rival works like a dream!
>
>
I'm so happy for you. A positive comment should not go unnoticed!

The reviews on the Rivals made within the past 5 years pretty much
support my comment.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 2/24/2012 1:08 PM, David Dyer-Bennet wrote:

> Yeah, I've seen several reports of that. To the point where I've
> considered shopping for an old one in thrift stores. Some people seem
> to think the new ones aren't useful at all.


Crockpot is a trade name. Look for reviews under "slow cooker". My
Hamilton Beach "Stay and Go" slow cooker works fine. The Rival "Crock
Pot" was a nightmare.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"David Dyer-Bennet" > wrote in message
...
> "Julie Bove" > writes:
>
>> "David Dyer-Bennet" > wrote in message
>> ...
>>>I keep wondering if a crockpot might be useful. But I've found various
>>> things on the web that are discouraging me. I'd like information from
>>> people doing something like what I want to do, with recent cookers, to
>>> see if it's practical.
>>>
>>> Spending time in the morning to prepare stuff is right out, I'm up,
>>> through the shower, and out the door, and getting up earlier is no
>>> something I'm willing to do. However, refrigerating the loaded
>>> container overnight, or perhaps the prepared food separately and loading
>>> it into the container in the morning, are possible.
>>>
>>> So the next question is, how long can things cook in the crockpot? If
>>> I'm out the door by eight in the morning and not back until 7 at night,
>>> will it be burned / overcooked? (There might, sometimes, be a
>>> possibility of having somebody else take the loaded container from the
>>> refrigerator and start the crockpot in the middle of the day, but that's
>>> my least-favorite choice, way too many things to go wrong.)
>>
>> The newer crockpots tend to get hotter than the old ones so they cook
>> faster.
>
> Yeah, I've seen several reports of that. To the point where I've
> considered shopping for an old one in thrift stores. Some people seem
> to think the new ones aren't useful at all.
>
>> I can foresee a few problems with your situation. One is that many
>> recipes
>> require you to use the pot on high for an hour then turn down the heat.
>> So
>> you'd need to be home to do that.
>>
>> Also most recipes cook for 6-8 hours. You're going to be gone for longer
>> than that.
>
> Yes, I definitely need longer than that. Or a timer that goes down to
> "warm" (an external timer doesn't work, because just sitting out for
> hours isn't safe).
> --


Please don't take anything Julie says at face value. She's known for
exaggerating. She thinks her family is allergic to everything on the
planet. There's nothing wrong with keeping food on a warm setting. Ever
use the warm setting on your stovetop or oven? In the case of crock pots,
warm is pretty darn hot.

Having said that, I don't have one that automatically switches to a
different setting. I just cook on Low, leave, come back 8-10 hours later
and everything is cooked. In 30 years I've never had a problem.

Jill

"jmcquown" > writes:

> "David Dyer-Bennet" > wrote in message
> ...
>> "Julie Bove" > writes:
>>
>>> "David Dyer-Bennet" > wrote in message
>>> ...
>>>>I keep wondering if a crockpot might be useful. But I've found various
>>>> things on the web that are discouraging me. I'd like information from
>>>> people doing something like what I want to do, with recent cookers, to
>>>> see if it's practical.
>>>>
>>>> Spending time in the morning to prepare stuff is right out, I'm up,
>>>> through the shower, and out the door, and getting up earlier is no
>>>> something I'm willing to do. However, refrigerating the loaded
>>>> container overnight, or perhaps the prepared food separately and loading
>>>> it into the container in the morning, are possible.
>>>>
>>>> So the next question is, how long can things cook in the crockpot? If
>>>> I'm out the door by eight in the morning and not back until 7 at night,
>>>> will it be burned / overcooked? (There might, sometimes, be a
>>>> possibility of having somebody else take the loaded container from the
>>>> refrigerator and start the crockpot in the middle of the day, but that's
>>>> my least-favorite choice, way too many things to go wrong.)
>>>
>>> The newer crockpots tend to get hotter than the old ones so they cook
>>> faster.
>>
>> Yeah, I've seen several reports of that. To the point where I've
>> considered shopping for an old one in thrift stores. Some people seem
>> to think the new ones aren't useful at all.
>>
>>> I can foresee a few problems with your situation. One is that many
>>> recipes
>>> require you to use the pot on high for an hour then turn down the
>>> heat. So
>>> you'd need to be home to do that.
>>>
>>> Also most recipes cook for 6-8 hours. You're going to be gone for longer
>>> than that.
>>
>> Yes, I definitely need longer than that. Or a timer that goes down to
>> "warm" (an external timer doesn't work, because just sitting out for
>> hours isn't safe).
>
> Please don't take anything Julie says at face value. She's known for
> exaggerating. She thinks her family is allergic to everything on the
> planet. There's nothing wrong with keeping food on a warm setting.
> Ever use the warm setting on your stovetop or oven? In the case of
> crock pots, warm is pretty darn hot.

I'm not scared of "warm", no; it's leaving it just sitting that scares
me. The rule of thumb is under 40 or above 140 as I understand it.

> Having said that, I don't have one that automatically switches to a
> different setting. I just cook on Low, leave, come back 8-10 hours
> later and everything is cooked. In 30 years I've never had a problem.

The problem is that my day often has me out for 9 or 10 hours, and many
recipes call for 6-8 hours of cooking.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

"David Dyer-Bennet" > wrote in message
...
> "jmcquown" > writes:
>
> I'm not scared of "warm", no; it's leaving it just sitting that scares
> me. The rule of thumb is under 40 or above 140 as I understand it.
>
>> Having said that, I don't have one that automatically switches to a
>> different setting. I just cook on Low, leave, come back 8-10 hours
>> later and everything is cooked. In 30 years I've never had a problem.
>
> The problem is that my day often has me out for 9 or 10 hours, and many
> recipes call for 6-8 hours of cooking.
> --

So go to the library and look at cookbooks for slow cookers. That should
give you some idea of whether or not you think you can use one. Once you
buy one and get comfortable with it, I guarantee you'll figure out how to
adapt other recipes to that 10 hour stretch. Might need more liquid,
something like that. You'll figure it out. But I'd check out the cookbooks
first.

Jil

"Janet Wilder" wrote in message
b.com...

On 2/23/2012 12:42 PM, spamtrap1888 wrote:

> I've had three crockpots over the years, and they simply never get hot
> enough to burn when set to slow.


Don't buy a Rival brand. Mine boiled food on "warm" I pitched it and
bought a Hamilton Beach. Much more reliable.




Did you ever have the thermostat checked when that happened?.....No matter
what the brand, something can always go wrong with a thermostat....And if
new, then take it back to be checked and repaired or replaced and not veto
the brand just because of a thermostat fault like that?

Barry Oz

"David Dyer-Bennet" wrote in message ...

I keep wondering if a crockpot might be useful. But I've found various
things on the web that are discouraging me. I'd like information from
people doing something like what I want to do, with recent cookers, to
see if it's practical.

Spending time in the morning to prepare stuff is right out, I'm up,
through the shower, and out the door, and getting up earlier is no
something I'm willing to do. However, refrigerating the loaded
container overnight, or perhaps the prepared food separately and loading
it into the container in the morning, are possible.

So the next question is, how long can things cook in the crockpot? If
I'm out the door by eight in the morning and not back until 7 at night,
will it be burned / overcooked? (There might, sometimes, be a
possibility of having somebody else take the loaded container from the
refrigerator and start the crockpot in the middle of the day, but that's
my least-favorite choice, way too many things to go wrong.)




I have a Slow Cooker, but seldom use it these days as I am widowed and all
the kids and grandkids live interstate, so basically not very practicle for
me....

My oldest daughter uses one quite a lot during the Winter months, having a
household of at least 6.....She loves it...

I was always undecided whether or not to cook whole chickens and other vegs
etc. in it and leaving for 7-10 hours.....The lower temperature would in my
opinion be too unsafe for the chicken as it would spoil in lower
temperatures in my opinion....

Barry Oz

On Feb 24, 2:24*pm, David Dyer-Bennet > wrote:
> "jmcquown" > writes:
> > "David Dyer-Bennet" > wrote in message
> ...
> >> "Julie Bove" > writes:
>
> >>> "David Dyer-Bennet" > wrote in message
> ...
> >>>>I keep wondering if a crockpot might be useful. *But I've found various
> >>>> things on the web that are discouraging me. *I'd like information from
> >>>> people doing something like what I want to do, with recent cookers, to
> >>>> see if it's practical.
>
> >>>> Spending time in the morning to prepare stuff is right out, I'm up,
> >>>> through the shower, and out the door, and getting up earlier is no
> >>>> something I'm willing to do. *However, refrigerating the loaded
> >>>> container overnight, or perhaps the prepared food separately and loading
> >>>> it into the container in the morning, are possible.
>
> >>>> So the next question is, how long can things cook in the crockpot? *If
> >>>> I'm out the door by eight in the morning and not back until 7 at night,
> >>>> will it be burned / overcooked? *(There might, sometimes, be a
> >>>> possibility of having somebody else take the loaded container from the
> >>>> refrigerator and start the crockpot in the middle of the day, but that's
> >>>> my least-favorite choice, way too many things to go wrong.)
>
> >>> The newer crockpots tend to get hotter than the old ones so they cook
> >>> faster.
>
> >> Yeah, I've seen several reports of that. *To the point where I've
> >> considered shopping for an old one in thrift stores. *Some people seem
> >> to think the new ones aren't useful at all.
>
> >>> I can foresee a few problems with your situation. *One is that many
> >>> recipes
> >>> require you to use the pot on high for an hour then turn down the
> >>> heat. So
> >>> you'd need to be home to do that.
>
> >>> Also most recipes cook for 6-8 hours. *You're going to be gone for longer
> >>> than that.
>
> >> Yes, I definitely need longer than that. *Or a timer that goes down to
> >> "warm" (an external timer doesn't work, because just sitting out for
> >> hours isn't safe).
>
> > Please don't take anything Julie says at face value. *She's known for
> > exaggerating. *She thinks her family is allergic to everything on the
> > planet. *There's nothing wrong with keeping food on a warm setting.
> > Ever use the warm setting on your stovetop or oven? *In the case of
> > crock pots, warm is pretty darn hot.
>
> I'm not scared of "warm", no; it's leaving it just sitting that scares
> me. *The rule of thumb is under 40 or above 140 as I understand it.
>
> > Having said that, I don't have one that automatically switches to a
> > different setting. *I just cook on Low, leave, come back 8-10 hours
> > later and everything is cooked. *In 30 years I've never had a problem..
>
> The problem is that my day often has me out for 9 or 10 hours, and many
> recipes call for 6-8 hours of cooking.
> --
> David Dyer-Bennet, ;http://dd-b.net/
> Snapshots:http://dd-b.net/dd-b/SnapshotAlbum/data/
> Photos:http://dd-b.net/photography/gallery/
> Dragaera:http://dragaera.info

I would try testing on the lowest cooking temp for the shortest time
for what recipe you want to do a "tester"on when you are around to
check the progress. Then you will have a better idea and will feel
safer leaving your house in the morning.

David Dyer-Bennet > wrote:
> I keep wondering if a crockpot might be useful. But I've found various
> things on the web that are discouraging me. I'd like information from
> people doing something like what I want to do, with recent cookers, to
> see if it's practical.
>
> Spending time in the morning to prepare stuff is right out, I'm up,
> through the shower, and out the door, and getting up earlier is no
> something I'm willing to do. However, refrigerating the loaded
> container overnight, or perhaps the prepared food separately and loading
> it into the container in the morning, are possible.
>
> So the next question is, how long can things cook in the crockpot? If
> I'm out the door by eight in the morning and not back until 7 at night,
> will it be burned / overcooked? (There might, sometimes, be a
> possibility of having somebody else take the loaded container from the
> refrigerator and start the crockpot in the middle of the day, but that's
> my least-favorite choice, way too many things to go wrong.)

There might be some, but most crockpots are very crude because they don't
have thermostats. It's going to depend on your household voltage level.
Just like a control on a portable gas stove, you have to keep a eye on the
meat.

Greg

On 2/24/2012 6:05 PM, Big Bazza wrote:
>
>
> "Janet Wilder" wrote in message
> b.com...
>
> On 2/23/2012 12:42 PM, spamtrap1888 wrote:
>
>> I've had three crockpots over the years, and they simply never get hot
>> enough to burn when set to slow.
>
>
> Don't buy a Rival brand. Mine boiled food on "warm" I pitched it and
> bought a Hamilton Beach. Much more reliable.
>
>
>
>
> Did you ever have the thermostat checked when that happened?.....No
> matter what the brand, something can always go wrong with a
> thermostat....And if new, then take it back to be checked and repaired
> or replaced and not veto the brand just because of a thermostat fault
> like that?
>
> Barry Oz

I called the company. They were unsympathetic. If you check recent
reviews on line, you will find that I am not alone. Many people had
problems with the Rival machines being too hot.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" wrote in message
b.com...

On 2/24/2012 6:05 PM, Big Bazza wrote:
>
>
> "Janet Wilder" wrote in message
> b.com...
>
> On 2/23/2012 12:42 PM, spamtrap1888 wrote:
>
>> I've had three crockpots over the years, and they simply never get hot
>> enough to burn when set to slow.
>
>
> Don't buy a Rival brand. Mine boiled food on "warm" I pitched it and
> bought a Hamilton Beach. Much more reliable.
>
>
>
>
> Did you ever have the thermostat checked when that happened?.....No
> matter what the brand, something can always go wrong with a
> thermostat....And if new, then take it back to be checked and repaired
> or replaced and not veto the brand just because of a thermostat fault
> like that?
>
> Barry Oz

I called the company. They were unsympathetic. If you check recent
reviews on line, you will find that I am not alone. Many people had
problems with the Rival machines being too hot.



I noticed the other comments after I posted my post in response to your
post, Janet.....

Barry Oz

One more vote here against Rival. Mine only does high no matter the
setting. And I know it's mostly socially unacceptable but I really do read
instructions and 'they say' not to load and refrigerate the crock. It
really could cause cracking. Has anyone tried the slow cooker bags that are
supposed to let you simply toss the bag when done and not have to wash the
crockery? Polly

Polly Esther wrote:
> One more vote here against Rival. Mine only does high no matter the
> setting. And I know it's mostly socially unacceptable but I really
> do read instructions and 'they say' not to load and refrigerate the
> crock. It really could cause cracking. Has anyone tried the slow
> cooker bags that are supposed to let you simply toss the bag when
> done and not have to wash the crockery? Polly

I cook EVERYTHING in the bags now. Never have to clean anything. I
wouldn't do without them.

"Polly Esther" > writes:

> One more vote here against Rival. Mine only does high no matter the
> setting. And I know it's mostly socially unacceptable but I really do
> read instructions and 'they say' not to load and refrigerate the
> crock. It really could cause cracking. Has anyone tried the slow
> cooker bags that are supposed to let you simply toss the bag when done
> and not have to wash the crockery? Polly

A friend who routinely serves crockpot food at parties uses the bags.
I've never been able to taste any plastic flavor in the food that comes
out of them, so in that sense they appear to work okay.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

My favorite type of crockpots are the oval three piece crockpots, with
the bottom plate that gets hot, the metal pot with handles that sits
on the plate, and the glass top. I prefer it because the metal pot
and glass top you can put into the refrigerator, once it cools, and it
fits easily into a dishwasher. West Bend was the company that was
famous for these types of crock pots, and you can find used ones
reasonably priced on ebay (search for West Bend Crock Pot), or you
might check thrift stores or garage sales for them. I stay away from
the ones with the ceramic liner.

On 2/27/2012 6:34 PM, Michael OConnor wrote:
> My favorite type of crockpots are the oval three piece crockpots, with
> the bottom plate that gets hot, the metal pot with handles that sits
> on the plate, and the glass top. I prefer it because the metal pot
> and glass top you can put into the refrigerator, once it cools, and it
> fits easily into a dishwasher. West Bend was the company that was
> famous for these types of crock pots, and you can find used ones
> reasonably priced on ebay (search for West Bend Crock Pot), or you
> might check thrift stores or garage sales for them. I stay away from
> the ones with the ceramic liner.


I still have my West Bend metal slow cooker. Mine has a plastic lid. I
bought it because it was light-weight and I needed lighter kitchen stuff
when we lived in the RV.

It's a great slow cooker, especially for things like corned beef brisket
because of its shape. The bottom plate, as you call it, is also a griddle.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Thursday, February 23, 2012 3:23:31 PM UTC-5, David Dyer-Bennet wrote:

...

> Yes, performing early experiments under more controlled conditions until
> I know how it behaves is a good precaution. I'm hoping not to waste
> money buying one I decide isn't useful, though, if I can.

One of the things you need to know about crock pots -- at least all of those I know about -- is that they heat from the sides only, not the bottom. Because of that, they need to be fairly full to work well. I have an old Sears one that I bought second hand from a hot-dog vendor when a local flea market closed down. It's too old to have an insert, which makes cleaning a bit of a chore, but I recently got plastic bags that are supposed to be cook-in-and-store. We'll see.

You might try places like Goodwill, Salvation Army, Unique, and such. They're cheap enough there to try one on for size.

Jerry
--
There are a thousand hacking at the branches of evil to
one who is striking at the root. — Henry David Thoreau.

On Monday, February 27, 2012 7:34:52 PM UTC-5, Michael OConnor wrote:
> My favorite type of crockpots are the oval three piece crockpots, with
> the bottom plate that gets hot, the metal pot with handles that sits
> on the plate, and the glass top. I prefer it because the metal pot
> and glass top you can put into the refrigerator, once it cools, and it
> fits easily into a dishwasher. West Bend was the company that was
> famous for these types of crock pots, and you can find used ones
> reasonably priced on ebay (search for West Bend Crock Pot), or you
> might check thrift stores or garage sales for them. I stay away from
> the ones with the ceramic liner.

That's the first crock pot I've heard of that heats from the bottom. I love my West Bend electric kettle, but they don't make that any more either. What's with them?

Jerry
--
There are a thousand hacking at the branches of evil to
one who is striking at the root. — Henry David Thoreau.

Jerry Avins > writes:

> On Thursday, February 23, 2012 3:23:31 PM UTC-5, David Dyer-Bennet wrote:
>
> ...
>
>> Yes, performing early experiments under more controlled conditions until
>> I know how it behaves is a good precaution. I'm hoping not to waste
>> money buying one I decide isn't useful, though, if I can.
>
> One of the things you need to know about crock pots -- at least all of
> those I know about -- is that they heat from the sides only, not the
> bottom. Because of that, they need to be fairly full to work well. I
> have an old Sears one that I bought second hand from a hot-dog vendor
> when a local flea market closed down. It's too old to have an insert,
> which makes cleaning a bit of a chore, but I recently got plastic bags
> that are supposed to be cook-in-and-store. We'll see.

As it happens I'd already seen that -- but it was quite a surprise when
I first found it out. And it helps a LOT to explain how stuff doesn't
burn on the bottom.

> You might try places like Goodwill, Salvation Army, Unique, and
> such. They're cheap enough there to try one on for size.

Interesting thought, I might do that.
--
David Dyer-Bennet, ; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

Jerry Avins wrote:
>
> One of the things you need to know about crock pots -- at least all of
> those I know about -- is that they heat from the sides only, not the
> bottom. Because of that, they need to be fairly full to work well

That does depend on the brand. There exist brands where the heating
unit is like a plate. They aren't the common brands but they do work
well.

> You might try places like Goodwill, Salvation Army, Unique, and such.
> They're cheap enough there to try one on for size.

Agreed. Get one cheap. Experiment with it. If you like it try a
different size or style cheap. If you like that one as well go for a
new one if and when you see one in the store that has the exact features
you want.