I own the large Hamilton-Beach ROASTER and I really really like it. I have used it to cook our Thanksgiving turkey may times (I tried cooking a large and medium sized turkey,both, & both work great) . Anyhow, our turkey turned out great, regardless of the size of the turkey. I just followed the directions that came w/ the Roaster. I used the exact time that the Roaster pamphlet recommended. Then the next time, I tried using it to cook a large whole chicken in it, and it came out great too! What is so lovely about the large H.B. Roaster is that when the turkey or chicken is done, you lift the lid and the "bird" is golden on the top---just as if it had been broiled under a broiler in your oven. I was amazed because since the "bird" was in there, and I never removed the lid (as suggested in the pamphlet) I imagined the "bird" would come out looking all white and "boiled looking"...However, that did not happen! The bird, (whether it was our turkeys or our whole chickens) came out all nice and golden on top. The other nice thing is that it made the house smell so good. Even though the lid was never removed,{ while the bird was cooking} the house still had that lovely odor or a turkey cooking. I also tried using those ROASTER plastic LINERS...and those did work nicely too, if you don't want to make gravy. Anyhow, the Liners make cleaning-up so much easier. I got mine via AMAZON and I bought a bunch. The other nice thing is that the Roaster comes w/ a grill, so that your "bird" is not touching the bottom of the pan. So the drippings go to the bottom of the pan. Thus, if you want to use the drippings to make a gravy, then that's another possibility (when not using your plastic Liner). NOTE that this Roaster is large. I keep mine downstairs in a closet. And that's fine since I only use it during special occasions (ie: Thanksgiving or Christmas dinners or Sunday dinners of for special occasions, etc). Also, the removable Roaster pan is NOT STICK FREE. Now some people may not like this feature, but I LOVE IT because I like to scrape the bottom of the pan for the dripping (when making gravy for instance). and those non-stick pans sometimes can peel off---which is unhealthy. The pan does have a very smooth surface though, so imho, it's not hard to clean up. IK just let the pan soak in water over night, to make cleaning it easier. Also, I love that the color is black and brushed metal. Looks real nice in my modern kitchen. .
I loved watching this hostess and presenter together! They make preparing meals sound fun! Great way of giving the reader the choice on features and variety.
I have something very similar to the Breville they mentioned (mine is Greenpan, $199.99) and I LOVE it! I do all my searing of proteins in one pot.. I never have to touch the stove. A lot of my Dutch oven recipes I can do right in this pot. Right now I have Chicken Cacciatore simmering away for the next 4 hours on a 100 degree day!
I've had the Hamilton Beach one that she owns myself for about ten years. I love it for the most part, but it seems to have gotten hotter over the years, it will actually boil liquid at the low setting nowadays if it sits too long. Also, the middle handle is too low to the lid to be able to carry it with that handle, so pretty awkward if you have to carry long distances.
The very big slow cooker she shows at the end I think it was a Hamilton would be fantastic if it had a glass lid this way you could looking at the cooking process without letting any of the heat out
Some nice Crock pots. The biggest Problem is the temperature. It is pre-set at Keep warm, Low And High. Okay What temperature is Low set at 150 or 200 who knows. I want to cook at temperatures that do not destroy the nutrition in some foods. So cooking temps should show the temperature it is cooking at. Low and High are are not temperatures, they are settings. I like to make Bone broth and at to high of a temperature destroys the collagen in it.
I have watched no telling how many crockpot review videos and each one tells a different crock as being “the best”. No two videos like the same crock. Didn’t help me much to watch. I’ll just have to buy one and fingers crossed it will be a good one.
Me, too. Plus, I use a Century timer, plug it into the timer and plug the timer into the wall; and , it will shut off completely. I never understood why they never gave us that choice.
Why no temperature settings on any of these? Low, med, high is not enough. I want to set my cooker at ANY temperature I want! Does anyone make something like this?
Yes. Have a look at the Megachef Multipurpose Halogen Oven. Slow cookers don't have variable temp controls because they are designed to be basic. That's the beauty of them.
I’m thinking of purchasing the Crock Pot brand with the big digital display that this lady says she owns personally. I’m vegan and I like that this crockpot has a soup feature. I’m 62 and a dinosaur also. Lol. So I’ve only owned the analog knob crockpots before. I’m just a little concerned with the digital displays because I’ve seen videos about how the screens stop working sometimes and troubleshooting to reset them doesn’t help.
Not at all. I'm very budget conscious so I worked it out one day. Where I live, using my large oven for an hour costs about 30 cents. Using my slow cooker for 8 hours costs about 18 cents.
What do you think are the best type of slow cookers for vegetarians? I'm an Ovo-Lacto Vegetarian and I was wondering does most vegetarians use the same types of slow cookers as meat eaters at home these days?
You would not really need a slow cooker for veggies. The slow cooker breaks down cartilage and fats in meat (primarily). You might want to look into a pressure cooker or a small oven. BTW, I've been making carrots in the microwave lately, and love them, but you have to seal the bowl with plastic wrap.
It wouldn’t matter whether meat or vegetables. I just would spend the money for a fancy Dan large one as such. If you have lots of people over, and cook a lot of winter squash, spaghetti squash, potatoes like large sweet or white potatoes, casseroles, cobblers, etc it would free up your oven for your home made artesian bread or depending on whether you eat fish, etc. I can see doing that recipe - can’t think of the name but it’s like french toast casserole that you do the night before to give the bread time to soak up the custard, or many kinds of recipes. Really the only thing is determining what size (volume), shape (oval, round), and how sophisticated you want it (lots of settings, buttons, etc.,or do you prefer not to have to go to college to figure it out and are happy with a just plain Jane low, medium, high and warm). There are so many recipes for vegetables. And whether it’s just 1-2, or more, you can always make more, get you a food sealer like the that one they sell on tv - can’t think of the name but it’s compact. I’m getting one to try but anyway you can make casseroles, cook dry beans like northern, pintos, black beans or soups and use the sealer to put up these in portions to suit your needs. Then you can take a package out of the freezer and drop in pot of boiling water and cut open, to put in bowl or plate and you are done. Also I would look at the reviews on America’s Test Kitchen - they not only cook in multiple cooks with all kinds of devices attached including thermocouples, but they also had someone from MIT pull them apart, check insulation and wiring, hot spot areas, etc. Their final ones and then down to final two were different from these in this articles. Just some more ideas- the article name was titled -The Test Kitchen's Guide to Buying a Slow Cooker. The sealer I mentioned allows you to make customized bags so you don’t waste bags, make bags for one slice of pizza, and things like pill bags, popsicle bags, any size of food bags, all kinds of things. For example even crafts like beading or jewelry making where each color of beans etc get their own bags. It does vacuum sealing to get all the air out so you can make individual snack bags, you can reseal grocery type bags like potato chips, pretzels, nuts, cut up fruit, or like a set with pretzels on one side and peanut butter on the other. Great for snacks for kids. I got because I need to eat better and lose weight, and not waste food. When you first make something, you think you will eat it all up in 3-4 days but then you push it to the back and that’s that. This way I can prep once a week or when ever I have time to cook, making up stuff and there won’t be any leftovers for me to sneak extra on the plate or bowl because the rest will be in the freezer. So if still hungry, can pull out little already made apple slices, or veggie and peanut butter, or portioned popcorn snack packs. I figured I could make measured out portions after cooking up a crockpot of whatever - pot roast and vegetables, beans, casseroles, spaghetti sauce, even cook the pasta ahead too and at little before perfect Al dente, drain and do the portion and make up a set with pasta on one side and sauce on the other so the pasta doesn’t get mushy. I believe, depending on which selling offer you get, you also get some sealable containers, jars and wine sealer. Suppose to keep foods like raw veggies, cheese, and of course raw meats or cooked foods vacuum sealed for long time in frig or months in freezer so no freezer burn. And can buy in bulk and save money. Of course since you don’t eat meats and only dairy or eggs are allowed for you - meat is where you can make a savings. But there are tons of veggies and fruit to buy and cook up in summer months. It even allows with the customized roll bags to put your lunch time salad or snacks so you have your salads on one side, and your home made dressing on the other side so your salad stays fresh and crisp and it’s not wimpy because it’s been sitting in dressing half the day. Just pull out of frig and put on your pretty plate, etc. to make it look special. Or put it in the container and pull air out for crisp lettuce, veggies etc and your one serving home made dressing in the sealed bag. Maybe a piece of grilled chicken that you had cooked up several weeks before so you just take it out night before and take it with you to serve with your salad. All kinds of options and it’s not like processed full of chemicals foods. You can buy food in season like fresh peaches cut up and ready for your cereal or even or prepare the pie, vac seal and freeze so if friends stop by, you can throw it in the oven to cook for a little treat. It doesn’t allow liquids to get pulled into the machine but I do recommend you go to their website and read instructions. In looking at a few comments, I found some people didn’t read the instructions at all. Most people seemed to really like it though a couple said it was slow. It’s called the PowerXL Duo NutriSealer. Look at their website for current offers - both standard set and the Deluxe set. And one other thing - you get two for the price of one. Now I don’t have one, they can tell you anything until it gets to your kitchen, but we shall see. If don’t like it, can send back. I have to read all that stuff. Best of luck.
Развлечения
How do people live without a cooker; in the summer, it is a must. I hate ovens, they are so inefficient. I love reviews, these have come a long way.
I totally agree with that!
I own the large Hamilton-Beach ROASTER and I really really like it. I have used it to cook our Thanksgiving turkey may times (I tried cooking a large and medium sized turkey,both, & both work great) .
Anyhow, our turkey turned out great, regardless of the size of the turkey. I just followed the directions that came w/ the Roaster. I used the exact time that the Roaster pamphlet recommended.
Then the next time, I tried using it to cook a large whole chicken in it, and it came out great too!
What is so lovely about the large H.B. Roaster is that when the turkey or chicken is done, you lift the lid and the "bird" is golden on the top---just as if it had been broiled under a broiler in your oven. I was amazed because since the "bird" was in there, and I never removed the lid (as suggested in the pamphlet) I imagined the "bird" would come out looking all white and "boiled looking"...However, that did not happen!
The bird, (whether it was our turkeys or our whole chickens) came out all nice and golden on top. The other nice thing is that it made the house smell so good. Even though the lid was never removed,{ while the bird was cooking} the house still had that lovely odor or a turkey cooking. I also tried using those ROASTER plastic LINERS...and those did work nicely too, if you don't want to make gravy. Anyhow, the Liners make cleaning-up so much easier. I got mine via AMAZON and I bought a bunch.
The other nice thing is that the Roaster comes w/ a grill, so that your "bird" is not touching the bottom of the pan. So the drippings go to the bottom of the pan. Thus, if you want to use the drippings to make a gravy, then that's another possibility (when not using your plastic Liner).
NOTE that this Roaster is large. I keep mine downstairs in a closet. And that's fine since I only use it during special occasions (ie: Thanksgiving or Christmas dinners or Sunday dinners of for special occasions, etc).
Also, the removable Roaster pan is NOT STICK FREE. Now some people may not like this feature, but I LOVE IT because I like to scrape the bottom of the pan for the dripping (when making gravy for instance). and those non-stick pans sometimes can peel off---which is unhealthy.
The pan does have a very smooth surface though, so imho, it's not hard to clean up. IK just let the pan soak in water over night, to make cleaning it easier.
Also, I love that the color is black and brushed metal. Looks real nice in my modern kitchen.
.
I loved watching this hostess and presenter together! They make preparing meals sound fun! Great way of giving the reader the choice on features and variety.
I have something very similar to the Breville they mentioned (mine is Greenpan, $199.99) and I LOVE it! I do all my searing of proteins in one pot.. I never have to touch the stove. A lot of my Dutch oven recipes I can do right in this pot. Right now I have Chicken Cacciatore simmering away for the next 4 hours on a 100 degree day!
I actually own the Wemo crock pot. It's wonderful. The app for me worked and was pretty easy. You can manually operate it as well. No Wifi needed.
I own the Cuisinart one (along with it's 6 quart counterpart) and it's awesome.
I've had the Hamilton Beach one that she owns myself for about ten years. I love it for the most part, but it seems to have gotten hotter over the years, it will actually boil liquid at the low setting nowadays if it sits too long. Also, the middle handle is too low to the lid to be able to carry it with that handle, so pretty awkward if you have to carry long distances.
The very big slow cooker she shows at the end I think it was a Hamilton would be fantastic if it had a glass lid this way you could looking at the cooking process without letting any of the heat out
Some nice Crock pots. The biggest Problem is the temperature. It is pre-set at Keep warm, Low And High. Okay What temperature is Low set at 150 or 200 who knows. I want to cook at temperatures that do not destroy the nutrition in some foods. So cooking temps should show the temperature it is cooking at. Low and High are are not temperatures, they are settings. I like to make Bone broth and at to high of a temperature destroys the collagen in it.
I have watched no telling how many crockpot review videos and each one tells a different crock as being “the best”. No two videos like the same crock. Didn’t help me much to watch. I’ll just have to buy one and fingers crossed it will be a good one.
You get what you pay for most of the time just keep that in mind and you won't go wrong
I had the middle Hamilton Beach slow cooker and hated it. I donated it to the family cabin and bought a simple dial slow cooker. I am much happier.
Me, too. Plus, I use a Century timer, plug it into the timer and plug the timer into the wall; and , it will shut off completely. I never understood why they never gave us that choice.
Why no temperature settings on any of these? Low, med, high is not enough. I want to set my cooker at ANY temperature I want! Does anyone make something like this?
Yes. Have a look at the Megachef Multipurpose Halogen Oven. Slow cookers don't have variable temp controls because they are designed to be basic. That's the beauty of them.
I’m thinking of purchasing the Crock Pot brand with the big digital display that this lady says she owns personally. I’m vegan and I like that this crockpot has a soup feature. I’m 62 and a dinosaur also. Lol. So I’ve only owned the analog knob crockpots before. I’m just a little concerned with the digital displays because I’ve seen videos about how the screens stop working sometimes and troubleshooting to reset them doesn’t help.
I cook a chicken for 2hours but just in my oven
You can get this at sams club for 39.00 6qt
Just wondering if anyone knows if Slow Cookers are expensive to run?
Not at all. I'm very budget conscious so I worked it out one day. Where I live, using my large oven for an hour costs about 30 cents. Using my slow cooker for 8 hours costs about 18 cents.
Thanks for the reply, you don't happen to know how much it costs to use a water distiller for 3 hours? And thanks again for the reply.
@@Mangomesh Sorry no, I don't have one of those.
What do you think are the best type of slow cookers for vegetarians? I'm an Ovo-Lacto Vegetarian and I was wondering does most vegetarians use the same types of slow cookers as meat eaters at home these days?
You would not really need a slow cooker for veggies. The slow cooker breaks down cartilage and fats in meat (primarily). You might want to look into a pressure cooker or a small oven. BTW, I've been making carrots in the microwave lately, and love them, but you have to seal the bowl with plastic wrap.
It wouldn’t matter whether meat or vegetables. I just would spend the money for a fancy Dan large one as such. If you have lots of people over, and cook a lot of winter squash, spaghetti squash, potatoes like large sweet or white potatoes, casseroles, cobblers, etc it would free up your oven for your home made artesian bread or depending on whether you eat fish, etc. I can see doing that recipe - can’t think of the name but it’s like french toast casserole that you do the night before to give the bread time to soak up the custard, or many kinds of recipes. Really the only thing is determining what size (volume), shape (oval, round), and how sophisticated you want it (lots of settings, buttons, etc.,or do you prefer not to have to go to college to figure it out and are happy with a just plain Jane low, medium, high and warm). There are so many recipes for vegetables. And whether it’s just 1-2, or more, you can always make more, get you a food sealer like the that one they sell on tv - can’t think of the name but it’s compact. I’m getting one to try but anyway you can make casseroles, cook dry beans like northern, pintos, black beans or soups and use the sealer to put up these in portions to suit your needs. Then you can take a package out of the freezer and drop in pot of boiling water and cut open, to put in bowl or plate and you are done.
Also I would look at the reviews on America’s Test Kitchen - they not only cook in multiple cooks with all kinds of devices attached including thermocouples, but they also had someone from MIT pull them apart, check insulation and wiring, hot spot areas, etc. Their final ones and then down to final two were different from these in this articles. Just some more ideas- the article name was titled -The Test Kitchen's Guide to Buying a Slow Cooker.
The sealer I mentioned allows you to make customized bags so you don’t waste bags, make bags for one slice of pizza, and things like pill bags, popsicle bags, any size of food bags, all kinds of things. For example even crafts like beading or jewelry making where each color of beans etc get their own bags. It does vacuum sealing to get all the air out so you can make individual snack bags, you can reseal grocery type bags like potato chips, pretzels, nuts, cut up fruit, or like a set with pretzels on one side and peanut butter on the other. Great for snacks for kids. I got because I need to eat better and lose weight, and not waste food. When you first make something, you think you will eat it all up in 3-4 days but then you push it to the back and that’s that. This way I can prep once a week or when ever I have time to cook, making up stuff and there won’t be any leftovers for me to sneak extra on the plate or bowl because the rest will be in the freezer. So if still hungry, can pull out little already made apple slices, or veggie and peanut butter, or portioned popcorn snack packs. I figured I could make measured out portions after cooking up a crockpot of whatever - pot roast and vegetables, beans, casseroles, spaghetti sauce, even cook the pasta ahead too and at little before perfect Al dente, drain and do the portion and make up a set with pasta on one side and sauce on the other so the pasta doesn’t get mushy. I believe, depending on which selling offer you get, you also get some sealable containers, jars and wine sealer. Suppose to keep foods like raw veggies, cheese, and of course raw meats or cooked foods vacuum sealed for long time in frig or months in freezer so no freezer burn. And can buy in bulk and save money. Of course since you don’t eat meats and only dairy or eggs are allowed for you - meat is where you can make a savings. But there are tons of veggies and fruit to buy and cook up in summer months. It even allows with the customized roll bags to put your lunch time salad or snacks so you have your salads on one side, and your home made dressing on the other side so your salad stays fresh and crisp and it’s not wimpy because it’s been sitting in dressing half the day. Just pull out of frig and put on your pretty plate, etc. to make it look special. Or put it in the container and pull air out for crisp lettuce, veggies etc and your one serving home made dressing in the sealed bag. Maybe a piece of grilled chicken that you had cooked up several weeks before so you just take it out night before and take it with you to serve with your salad. All kinds of options and it’s not like processed full of chemicals foods. You can buy food in season like fresh peaches cut up and ready for your cereal or even or prepare the pie, vac seal and freeze so if friends stop by, you can throw it in the oven to cook for a little treat. It doesn’t allow liquids to get pulled into the machine but I do recommend you go to their website and read instructions. In looking at a few comments, I found some people didn’t read the instructions at all. Most people seemed to really like it though a couple said it was slow. It’s called the PowerXL Duo NutriSealer. Look at their website for current offers - both standard set and the Deluxe set.
And one other thing - you get two for the price of one. Now I don’t have one, they can tell you anything until it gets to your kitchen, but we shall see. If don’t like it, can send back. I have to read all that stuff.
Best of luck.
No one ever tells you how hot it gets on high, what is the peak degrees this unit can reach? You will never get this information from these freaks.
@ 5:10 If you walked away then the chicken probably reached the cooked temp and turned off then the temp reduced. What a terrible review.
No comparison cooking. Just a brain-dead commercial. No decision possible here. Take a clue from better 'Reviews'.
Chickens den noise when people needs to know one thing only…
KitchenAid wins
She's using these like ovens, not slow cookers.
Maybe try to find out if tin foil leaks into the food before using it.
American tv is funny, so much "wow" so much botox. lol
This is a Canadian program so the jokes on you
@@heatherwoods296 Lol Really? My respect for Canada has just gone down, ever so slightly. ;-)
@@ForumCat its not one of our finest shows unfortunately 😔
@@heatherwoods296 I kind of suspected that. 😀 Still, perhaps the best country in the world though.
Kind regards from the U.K.
B
Why didn't she demo the Chefman? CLAY POT. t Low,med,hi. I love it and not expensive. $39 for 5 qt.
Being a women sounds fun LOL