Mistakes Everyone Makes Using The Slow Cooker
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- Опубликовано: 31 май 2024
- There is nothing better than coming back from a hard day's work and enjoying the meal you put together with the help of a slow cooker earlier that morning. A slow-cooked meal usually means well-tenderized meats and hearty, flavorful dishes.
Beef roasts, curries, roasted potatoes, and even dishes that have Brussels sprouts and broccoli become enticing and welcomed treats for your senses when they’ve sat in a slow cooker all day.
To ensure that your slow cooking days stay merry and scrumptious, make sure to take a look at these mistakes that you might be making when using your slow cooker.
#Mistakes #Cooking #Meat
Taking a peek | 0:00
Using expensive cuts | 0:49
Not searing meat first | 1:14
Cooking skin-on chicken | 1:51
Fresh vs. dry herbs | 2:28
Using the wrong size | 3:00
Adding dairy too soon | 3:31
Using too much alcohol | 3:59
Cooking frozen food | 4:32
Not layering correctly | 4:52
Not greasing | 5:07
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Are you a slow cooker fan?
Yup! I use the slow cooker weekly. BTW, I use boiling water from the kettle and a squeeze of dish luquid to clean the ceramic "pot" of the slow cooker. Just let the hot water do the work for two minutes. It works on any residue, or any pot for that matter. I learned that from an old army cook years ago. Use a nylon brush to remove the harder to remove bits to not scratch the glazed finish. NEVER use abrasives on the glazed portion of your slow cooker!
I am a slow cooker fan I fry and put a good piece of beef in slow cooker and cook Portuguese sopas with linguiça and pour it over bread. I use a cup of wine and you cannot taste the wine. It takes 8 to 9 hours.
That is what I did, but I either soaked it all night or for a couple hours. Mine is a old one from the 70's and its one piece pot, but it still works like new. I have to clean it in a empty sink or put hot soapy water in it, let it soak sitting on the counter.
its a Rival Crock pot slow cooker in Red. My favorite Aunt gave it to me when I was 24 and I am now almost 63. I have a newer one but this one is my favorite
My wife died in June of 2017. Since then, I have been working on my cooking skills a bit. I have a pressure cooker and a slow cooker the wife used. So, I'm picking up some ideas from the net, and hope to start working with both a bit more in the coming weeks and months. Thanks for the channel. I'll be checking it out.
Ian england
I've been cooking for my family for 55 years. A slow cooker is just another tool. Most of this advice is spot on. Exceptions are: Peeking won't make a difference if not done every 10 minutes. Liners not needed, it's ceramic, cleans easily. Frozen foods, not ideal, but no big deal. Searing is preferred for better depth of flavor, but it will be fine regardless. Bottom line, it is hard to screw up a slow cooked meal. It will always come out edible. With some experimentation it will come out fantastic. Just have fun with it and don't worry.
@
Have to watch the time though... First time I made chili, left the beans on too long, ended up with "re-fried" bean soup.
Beans can be tricky and need to be checked during cooking, especially for liquid content. Burned them once, and trust me, that is a smell that lingers in the house for days:).
I agree a liner isn't necessary but it is kind of nice just lifting the bag out and it being spotless inside lol.
elk hunter- I want to have a beer with you. You seem cool.
You ABSOLUTELY have to sear the meat. If you don’t sear it, you are stuck with something that tastes like boiled meat. I hated slow cookers for the longest time, but my husband loved them and grew up having slow cooker meals all of the time. I finally got the idea to sear a pork roast on all sides and then I put them in the crockpot. The pork roast tasted like carnitas. It was incredible! I finally found a way for both of us to be happy.
Common mistake: not turning on the slow cooker.
left it unplugged once for hours lol..definitely gotta check now on !
Been there!
I actually did that...once. You have to pay attention to controls.
😂😂😂😂
Yep, get home from work, looking forward to dinner!!! Dang, I didn't turn on the pot!!!
I take care of my 92 year old granny who still likes to cook for everybody, but she's the ultimate slow cooker.
😅😂😂😂
I make rotisserie style chicken in my crock pot all the time; There is no need to remove the skin. The only rule to follow is that the chicken must be lifted slightly during the cooking process so it won't soak in its own fat. To do this you must line the bottom of the crock-pot with aluminum foil balls about 2-3 inches in diameter. 6-8 aluminum foils balls should be enough. some people use those small red potato's but the aluminum foil is more versatile. The trick is to lift the chicken up but you still want to be able to close the lid. Hope this trick helps.
Don't lift the lid to peek - not even for a second! - but remove the entire lid long enough to add fresh herbs XD
Got to poke those potatoes to see if they are cooked enough too
actually slow cookers are ceramic and it stays hot...the trapped hot air and moisture escape when you remove the lid.
also the food still keeps its temp
I was in chemical engineering. When you lift the lid, you lose about 1000 watts which is bout 20 of those 60 watt light bulbs.. which is why it feels so hot to your hand.
The cooker is about 200 watts or 4 light bulbs worth of heat per second.
Thus, it will take about 5 seconds to restore the heat youve lost by opening it.
The video says 30 minutes worth of lost heat. Well that is 30 x 60 x 1000 or 1,800,000 watts of lost heat which is like 1800 stove burners at once per sqft. So according to the video, if you opened that lid for one second, it should burn right through your hand and set your ceiling on fire.
Herb gives food flavor, peeking doesn’t, so it’s not funny at all.
I read somewhere that to thicken gravy in a slow cooker use cornstarch not flour. I tried it and it is a better result. I do it about 20 min before it is done. I also always add a pat of butter because it really makes gravy taste better. ( A tip from my Italian mother.)
Butter makes EVERYTHING taste better.
@@PanamaBob1942 No truer words have ever been said!
I found making a Roux with Bread flour, seared oxtail bits and red wine thickens nicely. Seasoned breadcrumbs help too.
Corn Starch=failsafe.
Last mistake I made was not turning it on before leaving for work. Came home looking forward to dinner and was greeted with an uncooked meal 😂😂
I agree on everything except using a slow cooker liner, as with the long cooking process; u don't know what side effects cooking on a plastic base might have on ur health. I noticed I would have more frequent headaches and abdominal pain when I use slow cookers liners, I just cook the food inside the slow cooker now, don't care about tough cleaning afterwards, as long it doesn't affect my health.
You can cook with wine in the slow cooker as long as you cook it down before putting it in. After you've browned your meat in whatever pan you use, you can deglaze the pan with the wine which will cook off the alcohol. Normally you'd be adding aromatics anyway (carrots, onions, celery) to soften them up. Deglazing after cooking the aromatics and allowing the wine to reduce a bit will give you some amazing flavor.
I own a slow cooker with an insert that you can put on the stove top. I take it out and cook the onions sear the meat and cook the alcohol off and then put it in the slow cooker for the desired amount of time. Just means ALL of the flavour stays in the cooker when done. It wasn't that expensive either. A few of these "mistakes" are just click bait rubbish.
Searing is so key! Flavor is taken up a level, and the drippings make your gravy so much more rich.
So is it best sear before or after the slow cooking? They seem to recommend both here but isn't very clear.
@@totalbliss1 Sear it before putting it into the cooker.
"Every time you lift that lid you add 30 minutes . . .."
No.
...'''sounds'' like same PEOPLE"" that would ''OPEN"" oven doors before Cake is FINISH"" BAKING""...siLLY-Rabbitts-'''...
@Siobhan Fogarty Fake news!
Yeah, I lifted the lid on my stew yesterday every 2 minutes, froze it solid after only 16 minutes!! :p
midnitehound Lol
midnitehound mmmmm now I know how to make ice lollies in the summer 😂👍🏻🇬🇧
Opening the lid does not add thirty minutes cooking time as the air does not contain that much heat compared to the thermal mass of the food and the crock pot itself. You might lose some moisture but the contained air will quickly be re-saturated once the lid is put back on. This is a myth.
You'd think people would realize this from most slow cookers having a thin, ventilated glass lid. Slow cookers are not pressure cookers and they certainly aren't ovens. I mean, on one hand they say not to open the top because it adds half an hour, but then say to add the vegetables in the last half hour. If it takes a half hour to get back up to temp then how do the vegetables cook?
you do loose heat but yeah its marginal at best , as long as you open only every few hours you wont notice anything different.
And you can't go swimming either.
If it did we could just heat our house with a slow cooker
agreed, the stored energy in stew is vast and a poor conductor
If you want the skin on the chicken crispy put a tea towel under the lid as it reduces moisture thus making the chicken crispy.
Common mistake: thinking your slow cooker cooks slow when set on slow. New ones cook much faster, I think because of liability issues. Check the heat of your crockpot dish occasionally with a thermometer. If it's much above about 200 you can opt to lower the temp by cracking the lid off a half inch until the temp goes down (a couple of minutes.) The old crockpots cooked truly slowly and the dishes tasted better. (Some people put frozen foodhh in their slow cooker, and that may cause a health issue, I think.)
As someone who has been cooking with a slow cooker since the 1980's - The 30 minute per every time you open the lid is false, also cooking a whole chicken with the skin on is easy and preferred, just put some onions sliced in half cut part down on the bottom and put the chicken on top - turns out perfect
I agree with you Dave! The skin on the chicken holds in the moisture resulting in a much more tender bird! If a person does not prefer the soft skin they can simply remove it after the cooking process👍I always put the onions in the bottom to protect meat from burning as well! Works like a charm😋
Yeah it is false. Slow cookers don't even have tightly sealing lids, most are designed to vent at the sides so they're never really closed.
I like to make Coq au Vin in my slow cooker, which usually involves adding a whole bottle of red wine. It has never come out "too boozy." Always delicious.
never had a problem with mine. we put frozen meat in all the time & never gotten sick. we usually use dried seasonings anyway cuz its cheaper so idk bout that one. never used a crock pot bag cuz theyre expensive & i dont relish the idea of cooking my food for several hrs in plastic. my crockpot is my best friend & nobody will change my mind. oh, and it doesnt use that much electricity! my bill has never gone up & i use it several times a week.
you can safely thaw meat in the fridge overnight or the morning of the day before with much less risk ...
romeoneverdies thats usually what i do, thaw it in the fridge the night before. but sometimes we put a frozen roast in the crock pot & its been fine. ive put frozen chicken breasts in too & they turned out good. but yea i usually thaw overnight in fridge.
Tough!
@Mandy Alley: if you are willing to take the risk, it's your prorogative. My thought is, that it can go well 9 times out of 10, but it only takes it going wrong one time for your family to get really really sick. Personally I prefer to take my risks with other things in life rather than my family's health. I do trust slow cookers when used in an appropriate way. Not judging, just sharing my personal choice in the matter.
I usually add an extra hour to the cooking when I use frozen meats.
Not sure I agree about the part about not throwing fresh herbs in until towards the end...I've done pot roast with thyme, rosemary, and a bayleaf, all fresh, and I put them in at the start. The leaves on the first two tend to come off and you're just left with the sprigs by the end, but the flavor just penetrates the meat and liquid in a great way, so I'm sticking with this method.
Searing. Searing Searing. People don’t get that searing is NOT about cooking the meat. It’s purely about adding flavor, texture and color
It's dead, that's about as far as it goes...
...''WOULD THIS BE JEFF THE CHEF""...cast iron cooking GENUIS""...
.....which you actually get by cooking meat at a high temperature until its brown or a crust thing appears right? what you getting at man heh
...''''right'''...so is Chef-Eric-Theis'...'''C-o-p-p-e-r-'''Chef-'''...the BEST ...cookware for '''SEARING"""...
omg hahahaha, ok elijah, got it! that was good. Andddd il be looking out for chef eric theis! ...sounds like ronal the barbarian. coooool :)
Being an older lady and using my crock pot for years, it only takes a few moments to search the meat.Doing so seals in the inner flavor and juices as it slow cooks,and makes for a thicker savory au jus cooking liquid at the end that is rich and delicious.Well worth the effort.
I LOVE my slow cooker. I've never had a problem with cleaning it, everything rinses right off.
Mary Therese McCool mine is ceramic, even the messiest meals aren’t hard to clean. I’ve cooked potato soup in mine and it cleans off after soaking for about 30 mins.
Mine too. I don't even know how to cook and bought my first slow cooker just to be able to make the Mississippi pot roast in it. Every single time I've made it, cleaning the cooker after has been effortless!
Please, tell me what brand you are using? I've tried 3 different brands, and had to start using the liners with all of them. I follow all the care instructions to the letter, but they still de-glaze and start to crack. Medium was never once used for solids, only stocks, but it stuck at the top the worst of all. It finally cracked into pieces, while using a liner.
Same with me. There is almost no food stuck to it, so it cleans up easily.
@@hm3drake99 nice. Don't support trans tho
I agree with every single one of these, except for one. I don't find the process of cleaning the slow-cooker liner to be a cumbersome one at all. I don't let it soak. Rather, I just fill it with hot soapy water, then take a scouring sponge and really just wipe down the sides and bottom with it. Pretty much everything will come right off, and I don't use a liner or resit at all, unless I'm making something in there that will have a tendency to stick, like pasta. But these are all very good tips that people should know. Allow me to add a couple more that a lot of people do not know.
Most of your aromatics, you're strongly flavoured ingredients that lend a good deal of flavor to your dish, such as garlic and onions, have a lot of liquid in them that needs to be driven off before you start the slow cooking process. If your recipe calls 4 onion, use a hell of a lot of it, and cook it down with your other flavor base ingredients before you put it in the slow cooker. Let me explain. One of my favorite slow cooker recipes is a basic marinara sauce that makes about three quarts. The recipe starts out with two large yellow onions and about eight cloves of garlic, some tomato paste, and some dried oregano. If I was to just dump all that stuff in the slow cooker with the Tomato products, I would end up with something so watered down that it would not be pleasant to eat. So you add a little olive oil to your large Skillet, cook those onions and other things down until the onions shrink and give up a lot of their liquid, delays with about a 1/2 cup of dry red wine and let it reduce a bit, then add it to your slow cooker along with crushed tomatoes and tomato puree. The flavor concentrates down and the sauce is a lot thicker and richer. This goes for any other recipe for soup or stew or pasta sauce. In slow cooker recipes then you would for stovetop dishes.
Greatly over cook their chicken in the slow cooker. I have some rules on this. I never ever make a whole chicken in the slow cooker. I only use boneless skinless chicken breast boneless skinless chicken thighs in the slow cooker. And when using these, the cooking time should never ever go past about 3 and 1/2 or 4 hours. Any longer than that, and you're going to ruin your dish.
I have a Russell Hobbs large Slow Cooker, and the cooking pot is so easy to clean! I don't have to use any scrub material, just rinse it with warm water and a little Washing up Liquid.
Mine goes right in the dishwasher. Never had an issue.
@@jodyel dishwasher components and your plumbing, and greatly shortens the life of your dishwasher. No need for that, I personally would rather spend my money on something else, rather than replacing my dishwasher every 3 or 4 years, because I'm too lazy to wash my dishes properly. But your basic point is correct, the liner can go into the dishwasher just fine.
@@twosocks1976 The crockpot insert is what goes in the dishwasher. Washes up well and never had an issue. My dishwasher is just fine and older than 4 years. SMH lol
Been using a slow cooker for years and years. Booklet with cooker stated, "You don't have to sear meat." Not a problem!
Your booklet is wrong.
Searing meats add flavor.
wife You don’t have to sear the meat to cook it. It just tastes better when you do.
Don't put wine in a crock pot?
Pfffft. Don't come to my house then.
Dakarn 😂😂😂 can I come? Hahahaha
...'''THANK YOU FOR THAT STATEMENT ...i never could understand why people do that silly shit ...
🥂🍾
Same here
The video didn't say that. It said use it more sparingly since it doesn't really evaporate and the taste can be overwhelming
Once the contents of the slow cooker have reached high temperature, lifting the lid doesn't cool the temp. Unless you forget to replace the lid for a bloody hour.
I would never , never ever put frozen meat in a slow cooker I think it not sanitized at all ,but that’s just me.yes let the people know ,thank you for your ideas about the slow Cooker great job 👍👍👍👌👍👌👍👌👍👌👍👍👌👍✌️
I appreciate that you added time-codes in the video description.
You can cook from frozen. You just have to keep in mind that it could take longer and probably should not cook it on low. I do it all the time when i make pulled chicken for my enchiladas. It usually is done in about 6 or 7 hours. I have never gotten sick from it and I am pretty sensitive to things like that.
its not because you "can" that you "should" cooking never kills all the bacteria ... that’s just a myth. cooking kills most of the pathogens ( not all of them and not all bacteria are pathogens etc) cooking frozen food is never advised because the time it will take to thaw out while cooking will expose the cooked area to the frozen and thawing areas thus bacteria will be able to grow and so its possible to pathogens to develop that wont be killed and the meat wont be fully cooked and or will be spoiled with bacteria ( without you knowing it) this is why you should never cook from frozen to slow cooker , but you can thaw the meat in the fridge the night before(depending on the meat size) and let it cook all day and it will be perfectly fine. same you would with a turkey or any meat/ method of cooking . defrosting in the microwave is also not really a good idea if the meat wont be exposed to very high heat and cooked throughout very rapidly afterwards.
no way I'm cooking food for hours and hours in a plastic bag - that just can't be healthy.
Thanks, I'm new to slow cooking and this video has been really helpful.
Wow. I love my slow cooker. I didn't know there were rules. Now I know and they make sense. I will follow them. Thanks for sharing them and helping my be a better cook.
A liner?? You can't clean your pot? So you are going to cook in a trash bag? 😦
Best spaghetti sauce I ever made was in my old crock pot my Aunt gave me in 1979, I still have it and it still works great.
califdad4 lier
I always do meat sauce, so yes, I do brown what ever I am doing with the meat. but sometimes I just buy canned diced tomato's with onions and peppers already in it, and mushrooms you can just put in the sauce in the crock pot. I did add about a cup of burgundy wine too. The sauce always came out a deep nice red color, besides tasting so good, it looks really good too
if you don't believe me then don't do it, This way is the best sauce and doesn't mess up the top of your stove
you have to brown the meat, but if you cook it all day, try dropping everything else in there and see how it turns out, but you might have to cook it longer, but I would just go to onion powder and garlic doesn't need to be browned. I really don't like lots of onion in it so I really prefer the onion powder, and it seems to work just fine.
Hey that one about " if you don't believe me" was not to you, the dude before you called me a liar but he messed up the spelling LOL.
So just brown your ground meat and drain it, you don't want that extra grease, and toss the meat and everything else in and cook it for 6 or 8 hours. I used to start it on high and after a hour turned it down to low, and let it cook and like the lady said, DON'T take the kid off. Try it you'll love it and let me know how it comes out.
Also I use a Better Homes and Garden Cookbook recipe for hamburger Spaghetti sauce I believe it was called. but now I kind of wing it after all these years. My Mom gave me the cook book when I moved out on my own, in 1979
that would be a mess, just brown the meat in your non stick skillet and drain it and add it into the pot with everything else.
I have done something else in my old crock pot, and I didn't brown anything, several pieces of chicken on the bone, spices and a jar of spaghetti sauce and let it cook all day , Cook some pasta just before dinner, put the sauce on the pasta and chicken on the side, its really easy and good.
I saw my cousin do something once that was also good, she had a frozen pork roast and put it in her oval crock pot along with potato's and carrots and a onion soup mix, and a can of cream of mushroom soup, turned it on and let it cook all day long, it was really good even as left overs, and a friend at work did the Chili verde with a cheaper cut of pork and green verde sauce in her slow cooker and made really good tacos.
There are lot of things you can cook in these things, . Check on on youtube, Campbell soup has some great recipes on here and a couple are Slow cooker recipes, check it out. And let me know how your sauce comes out.
Wow I've been using slow cookers for a long time but I just learned some things I didn't know so thanks . You have a very great channel thanks for sharing it with the rest of us , because we never stop learning .
I needed this as I bought my crocktop yesterday :)
My venison roasts always go in frozen and spend all day in the "spa". Never had an issue. Always turn out moist, tender and delicious. I have tried thawing them overnight first, but they then turn out dry... Frozen is the way to go!
love these tips especially about the denser, longer cooking items to be placed at the bottom like root veggies! great tip that i'll use today! ty!
useful video thank you!
I only have a slow cooker since yesterday so I am really happy to see this video before I try something bigger then cooking a portion of rice :)
I cooked full milk dishes from start and have had no problems and again frozen no deal either.
Elk Hunter is spot on with their advice.
I love my slow cooker. Most of the recipes I prefer has the meat cooking 8 to 10 hours. Makes it so nice and tender!!!
The frozen food thing is kind of on a case by case basis.... whenever you're using frozen food, ALWAYS put the slow cooker on high. This will minimize the amount of time the food spends in the temperature range where bacteria grows the most. I wouldn't put huge chunks of frozen food in there either. Chicken cubes? Sure. Frozen veggies? Awesome. Big chicken breasts? No. A large chicken breast will spend quite a bit of time in the danger zone, giving that bacteria lots of time to produce toxins that make us sick 👍
Just thaw it in the microwave if you're short on time. Thawing something in a microwave is 100% cool as long as you cook it immediately
Thanks for the advice. I will be showing this video to Ms Judith ASAP. She is my heart and soul but we need help!
Love this ...great info on slow cooking..
UPS delivered my first crock pot yesterday . so this video really helped me to no the do's and don'ts before I start using it.. Thanks
this video is lying. peeking at the food doesnt add 30 minutes
Lia J --- use your instruction booklet and forget this video. It's a load of tosh..
How do I throw my fresh herbs in towards the end of the cooking process if I'm not allowed to open it until its ready????
Trevor Schuster
Then to have it cook ANOTHER hour because I added herbs towards the end?
The key is throwing them in at the END. The heat loss won’t matter because the food is already cooked.
Ask a magician. He can help with that.
Cat Story I really hope you don't actually think it's spelled "erbs" , it is herbs.
Cat Story - I know, that sounded so funny to us non Americans.
WOW! I'm amazed and guilty of many of those mistakes.
These are very helpful tips, thank you! I love adding maple syrup, fresh from home, to pork and other roasts and slow cooking with root vegetables for rich, deep flavor.
I know your comment is 3 years old But If you love maple syrup with meats..Other ideas is Brown sugar, Liquid smoke, molasses, My girlfriends fav is equal White vinegar And soya sauce And Half of that in water...boil chicken Or pork bites in a pot with a lid....Pork and chicken Adobo ..You can also add in garlic And other spices Base you're rice Or potato And plate the meat followed by a scoop of the sauce over everything
@@freakyflow sounds great! thanks for the tip. That sounds very similar to a marinade/dressing I make. I believe it has maple, vinegar, soy sauce, garlic or garlic powder and olive oil in it.
FYI you can actually do slow cooking without a specific slow cooker, use a large enough pot, put on low heat with lid on, works great especially for those tougher meats!
I'm never going to get this 5 minutes back. :-(
I agree M. Bison.
Leaving the skin on and finishing in an oven makes the slow cooked whole chicken 10000% more superior.
I added red wine to a savoury casserole but as you said, it did not cook out properly and I ended up with a very "winey" casserole. It was so alcoholic tasting I ditched it for the magpies and crows to eat. Your other hints were very useful, thank you! I learned a lot.
"Don't open the slow cooker while cooking because each time you do it adds an extra half hour to the cooking time." "Add your dairy products one half hour before your dish is done so they won't curdle." Wouldn't doing that add an extra half hour to the cooking time? If you added it a half hour before it was done wouldn't you have to cook the dish an hour longer and wouldn't that make the cream curdle? Or, should you wait until it's done, then add the dairy products and then cook it for an extra half hour and wouldn't that over cook the dish? And what do you do if you add fresh herbs? At that rate you may end up eating pizza for dinner.
Oxtail and Chili are perfect in the slow cooker
Many thanks for sharing!!!
Always heat the wine to let the alcohol to evaporate before using in a slow cooker or the taste is not the same. I’ve read countless slow books in my life and only one book pointed this out, try it.
RE: Dry herbs
Some herbs dried lose their flavour in the industrial drying process, others are fine alternatives to fresh herbs. Regardless, if you have the extra change/fresh herb to add, you won't be depriving yourself of anything, add freshness for that extra kick in flavour. Alternatively, you can also garnish with fresh herbs (cilantro, parsley, etc.) after cooking.
I always cook frozen food in my Crock Pot. So does everyone I know. It is not a problem!
Liners are the best invention ever for slow cookers, cleanup is so much easier. Good video.
Yeah, I realized with with a pork roast I made over the weekend.
It wasn't bad, but as I was eating it I was thinking of the wasted opportunities to make it better before I tossed everything in.
I dredged the roast in flour and browned it like I always do, but I was thinking I could've like drizzled some olive oil and seasonings over my vegetables and partially roasted them.
And then it probably wouldn't have tasted so under-seasoned at the end. A couple extra steps of prep and I might've really had something special. I made some meat sauce in it a few months ago and TOOK my time and doctored up every part of it before I added it to the slow-cooker, and it was EXCELLENT.
Sometimes when I forget food in the slow cooker and it turns into a sad mess it reminds me of my dad who left me at age 9.
I reduce red wine on the stove top and transport it to the crock pot, for beef bourguignon. It comes out delicious 😋
Veronica Medina
"removing the lid adds 30 minutes to your cooking time" totally untrue and a stupid statement.
After how many hours you transport the reduced wine ? 🤔
I swear by Reynolds slow cooker liners for my crock pot. Saves so much time in clean up after your food is done cooking.
You just corrected several things I would have done wrong in my next dish, thanks.
I don't think slow cooking a meal in a plastic bag is very healthy. Stop being lazy and clean it after..
martin what's the point of a slow cooker to save time if you're spending it cleaning afterwards?
Nonya Bizwax I really hate to point out that a slow cooker is not designed to save you time it is designed to be economic and use otherwise wasted time to cook something slowly so let the pot soak an hour and it's easy to clean and healthier than cooking in a plastic bag.
If you wanted to save time you'd get a pressure cooker, not a slow cooker.
There is no solid proof that cooking in a plastic bag is bad, it's pure pseudo cooks like yourself that try to sell that as a valid point not doing it. You never use zip lock bags? Or get beef in a plastic package? You seriously want to worry about a baggie in a slow-cooker. That in itself already makes your point laughable...everything you buy is packed in plastic.
Michel Linschoten ha ha a little research will indicate that bpa is the most common chemical to leach out of plastic that has been heated in my country you would not cook in plastic you remove onto a plate I don't use zip lock bags I use glass and wood utensils to cook with. To store things single use plastic is ok the problem starts when you heat it up so I know you think your really good using big words but mate get back to school learn what your talking about then come tell me plastic is safe to cook in..and stop being so fucking lazy and wash up after...
I make chicken & dumplings in mine I just add the dumplings at the last 30 minutes,i make pinto beans for 8hrs with a beef broth, jalapenos,onions,& garlic,butternut squash & pumpkin soup cooks great in my slow cooker I have the crockpot brand
Can I have your recipes please? Chicken & dumplings.
+Vera Wroe sure 2cups chicken broth low sodium,3medium sized boneless skinless chicken breasts chopped,1onion chopped(optional) black pepper to taste,&2tablespoons poultry seasoning,then I let that cook over night 8hrs then about the last 30minutes or so I make the dumplings as follows & add them to the slow cooker,about a cup of self rising flour,1tablespoon of grease or cooking oil,i put about a cup of milk &add a little as needed it's easier to add milk than take away,so you might need more then black pepper to taste mix very well together you could at this point roll the batter out onto a floured surface & cut out the dumplings you may need a little more flour as you'll want your batter a little dry & not sticky but I usually just make drop dumplings by just spooning them into the chicken & broth mixture with a tablespoon usually covers the chicken broth mixture depending on how many dumplings you drop in,once you get them into the mixture usually takes about 30minutes when no longer doughy I hope this helps & you enjoy this simple recipe the chicken cooks overnight so I don't cook it beforehand I'm not a professional cook by the way the chicken broth mixture will thicken slightly with the dumpling mixture you may have to adjust the flavors to suit your taste but it's fairly easy but keep in mind I'm not a professional cook
+Donnie Haymon Thanks I'm actually trying this right now
+Donnie Haymon I'm adding frozen mixed veggies
+Rainbow Panda says you're welcome I hope they turn out good for you
I can't believe it was 5 yrs since you did the previous slow cooker video! Time passes so fast! Good to have your hair up in the kitchen, very Foodsafe! You look lovely. Good tip to use dried pulse and beans and to check the salt in broth. You have to wash between the leaves of leeks very thoroughly as dirt can stay in there. I'm going to check those recipes. xx
I'm reading your comment 5 years after. Time does fly
What a BRILLIANT video!!! Although I knew one or two of these tips, there were some I had no idea about so thank you for a fantastic upload!! Also, I had no idea you could get slow cooker liners!
Liners are NOT Necessary! I have three slow cookers as I often cook for large church events, etc.
I have NEVER, in 12 years or so, had a problem with cleaning or cracking the ceramic bowl.
@@robertarobertson238 I haven't used them either and never had issues.
I like looking at my food every 30 minutes. I've had the same roast in there for 15 years
"... I've had the same roast in there for 15 years.." You weren't very hungry..huh?
The first time I used a liner, I thought I'd died and gone to heaven! It made cleanup SOOOOO much easier! I have a bad back and can't be standing at the sink forever...
I gave mine away, that really made it easy.
Kris R I I wash mine in the dishwasher
Kris R
Try using sitting in a chair to wash dishes it does help
A friend of family does this he uses a tall chair to sit in while he washes dishes and cooks at the stove
You are cooking in plastic. That is NOT good.
Thanks for this great Info !
Thank you!
Every time you lift that lid somewhere a fluffy kitten 🐱
cries out in pain!!
I use aluminum foil instead of the lid when it comes to cooking chili or spaghetti sauce with meatballs. I'll cook it half way on high then turn to low. It's comparable to a stovetop pot without the lid. This way you don't have condensation to water down the chili or spaghetti sauce.
Very helpful - Thanks!
Thanks for the tips.
Some of these make sense, some of them are common sense or totally optional, and some are nonsense. Not gonna lie, it seems like they're going entirely off blog data rather than first-hand experience. The peaking claim that removing the lid even once adds 30 mins to cook time each time lifted is total and 100% bullshit. Although my girlfriend claims the same thing, I routinely, but not excessively, stir and check my slow cooker meals and never had several hours added to cook time. That part made zero sense. I think they meant, "Don't fuck with it too much." I've worked in kitchens too long, where we cooked stews and the like low and slow, to believe that shit. We didn't even use slow cookers and had equally tender and fully cooked proteins and veg.
Frank Gutowski see, now that makes sense. They claimed that, in a slow cooker, every single time you lift the lid, it adds an additional 30 mins to cook time. If that were true, you would hear, all over the internet, how it takes excessively long and up to 24 hours to cook meals. Lol
what the hell does that even mean in this context? haha
technically it does add cook time , but peeking a few times ( 2-3 times ) doesn't do much for a cook time that is already long the slow cooker will not add the time automatically since cooking is an "eyeball" thing anyway its doubtful someone would notice a major difference unless they are peeking every 10 min.
ThursdayMonkey475 true. ive never used any rules etc. with a slow cooker. if that had to be the case, i would just go ahead, and use rehular pots, and pans.
Yes the "adds 30 minutes to cook time" is bullshit and impossible. Using the 30 minute logic, if I peaked 12 times in a 6 hour period, the meal would be no closer to "done" than when I started. It also implies the meal would never be done if a lid wasn't used.
I can't stop peeking in there when my whole house smells like BBQ :')
I use a 50-year-old thermostatic cooker that gets up to temperature quickly, so peeking or cooking frozen food isn't a problem. The only disadvantage is that I need to check it until it reaches the exact slow-burble that I usually want. And it's stainless steel, so cleanup is always easy.
That was great!! Thanks so much!
No, searing does not "caramelize" meat. It creates the Maillard reaction.
This lady sounds like she was slow cooked
Brian T So do you
OH SHIT DUDE YOU SURE BURNED HIM "NO U" XD
...THANK YOU FOR THAT ...
LOL
......and speigels''-catalog''...company used to carry cast iron cookware along with ...ACE-HARDWARE-STORES-'''...'''THK/s-for-'''POSTING""...gotta-go-collect some FIREWOOD for my OLD CAST-iron''...pot-beLLy-STOVE''...like in the movie ...(T/Color-purple-'...with Danny-GLOVER & Whoopi-Goldberg-'''...i/m still ''LAUGHING"'...scene when his DUMBAss''...lit the ''STOVE""...with Kerosene''...
Thanks, great tips!
Thanks
Great advice!
Robin Redbreast I don't know why the idiot above me is so nasty---I just wanted to say I love your little robin!
You forgot an important one!....You can still overcook meat in a sliw cooker
Yes, beef can become dry tasting even if its wet with moisture.
Steve CVNT Niko's Lawyer gup...so I d out the hard way
Dark meat can cook for twice the recipe's time and it'll still be good. Overcooking meat in a slowcooker only applies to light meat.
She mentioned that
So true, and the potatoes and carrots can turn to mush. It’s even worse if you’ve forgotten the seasoning and salt. #ILoveMyMom #ButtEye #BecameAChef #ToSurviveMyChildhood
There are some useful tips in this video. But I have a Crockpot Express which is like an Instapot. I can tell you that either of these two are much easier to clean up when you have finished cooking in them then the traditional slow cookers due to the non stick surface of either a Crockpot Express or Instapot.
THANKS.
Mostly good tips but I can't agree with some of these and I've been cooking with a crockpot, the same one actually, for 15 years. I can't say that I've ever used any other kind of dairy product in my crockpot but I use creamed soup with meat allll the time. It goes in with the meat and it all cooks for sometimes up to 10 hours. Never has it come out any less than delicious. Also, I don't get to cook as much as I'd like to so I buy a lot of frozen veggies and never have they taken any longer to cook in my crockpot and in fact come out perfectly cooked. Finally, never have I greased my crockpot. It may help to keep food from sticking but it will also add some oil to whatever you put in there. As far as clean up I have found my crockpot one of the easiest things to clean, even when food gets stuck on. A little soap and water and a rag and anything stuck on comes right off.
I once tried to make peeking duck in our slow cooker. Every time I peeked, my lovely wife would swat my ear and I would duck.
I didn’t follow the rules, but now I know. Thanks.
Cool tips I use mine sometimes often especially in Summer and select meals Winter,I do check my liquid make sure does not get low too low
Thanks for the crockpot ideas
Some of those are personal preferences rather then actual mistakes.
Okay...I'm going to try searing my roast before placing it in my slow cooker for my Mississippi roast recipe and see if it really does add more flavor.
look-up how to make a pan juice and add that to the cooker as well ...you wont regret it.
Sandy Carabio well? Did it matter searing? Curious here.
Sandy Carabio well we needed a update
Thank you, very helpful. I saw some of my mistakes. Who says you can't teach an old dog new tricks! lol
thank you
The biggest mistake is buying a new "slow" cooker. New models cook at a way higher temperature than older ones because the "experts" say it is dangerous to cook at low temps. So if your slow cooker meals don't come out like you remember your mother's, that's probably why!
Yeah fuck food safety "experts", listen to this guy. Micah knows what's up.
Most slow cookers have low and high settings, regulated by a thermostat to keep it constant. You can slow-cook a quart of water from cold, on each setting, and after an hour or so, use your cooking thermometer to test the temperature it is raised to.
First mistake is buying a slow cooker period....
Fuck you. Slow cookers are the bomb. I feel bad for the people who eat your food.
I admire your vicious defense of slow cookers.
I use a steel wool pad to clean my slow cooker. Cleans up in a snap and there are no stains in it. It looks brand new for years. Beans are a culprit to leave stains on the crock. But the steel wool soap pad gets it off every time. DO NOT PUT VEGGIES ON THE BOTTOM! They will over cook. The meat needs to go first, and the veggies about an hour before you are done. Unless you like brown over cooked and mushy potatoes and carrots that don't even resemble a carrot anymore!
Yvonne
thank for the tips, many I did not know.