slow cooker reccomendations
August 17, 2013 12:28 PM Subscribe
hi which slow cookers do you guys have and what do you recommend. also tell me about blogs and websites on slow cooking etc.
i am in europe now and checking out ebay.de. do you guys have any other suggestions?
basically i would like to make chilli con carne and slow pilaf and things like that. just dump everything in the crockpot and leave it overnight stuff like that.
i am a cook by profession, but i dont know any blogs or anything like that - please do tell me.
i'd like it electric, and less than like say 80 euros? yeah?
ok bye
i am in europe now and checking out ebay.de. do you guys have any other suggestions?
basically i would like to make chilli con carne and slow pilaf and things like that. just dump everything in the crockpot and leave it overnight stuff like that.
i am a cook by profession, but i dont know any blogs or anything like that - please do tell me.
i'd like it electric, and less than like say 80 euros? yeah?
ok bye
I have no idea what kind of slow cooker I have and I don't know any blogs, but the America's Test Kitchen Slow Cooker Revolution is a really great cookbook. Delicious, warm, tummy-filling winter food. I've loved just about everything I've tried.
posted by gerstle at 1:10 PM on August 17, 2013 [2 favorites]
posted by gerstle at 1:10 PM on August 17, 2013 [2 favorites]
I've done some things from Year of Slow Cooking, which have generally turned out pretty well, but we're vegetarian, so I can't speak to the quality of the meat recipes.
We've got a fairly large Crock-Pot brand stainless steel exterior cooker that we got from Target. It works fairly well but I can't match up the style on Target's website, but nothing's over $40 there so I have a hard time imagining something being over 80 euros and actually being worth the increase in price.
posted by LionIndex at 2:04 PM on August 17, 2013 [2 favorites]
We've got a fairly large Crock-Pot brand stainless steel exterior cooker that we got from Target. It works fairly well but I can't match up the style on Target's website, but nothing's over $40 there so I have a hard time imagining something being over 80 euros and actually being worth the increase in price.
posted by LionIndex at 2:04 PM on August 17, 2013 [2 favorites]
Seconding a Year of Slow Cooking. Also, don't be afraid of throwing stuff together. I cribbed a bunch of Thai peanut sauce recipes together (but left out the PB), threw it together with some chicken, let it marinade in the crock over night and put it on in the AM. When I got home from work, I cooked some ramen noodles (you can buy them sans seasoning in Korea, where I did this), drained the chicken, and whisked in the PB, all right in the crock. Yum.
Crockpots are great.
posted by kathrynm at 2:12 PM on August 17, 2013
Crockpots are great.
posted by kathrynm at 2:12 PM on August 17, 2013
Definitely thirding the Year of Slow Cooking link: the meat recipes are also good, and she's very honest about what works and what doesn't, and why. (The comments are also useful.) She also has good recipes for things like homemade cream of mushroom for use in other recipes without all the additives.
- The 'keep warm' option is worth looking for. So is a timer that has more nuance than 2/4/6/8 hours (mine goes up by the half hour) The keep warm setting will kick in if you cook something for 6 hours, but won't be home for 8-10. .
- I agree that 'low' is my default.
- I use high for vegetables for dinner: I'll dump frozen cauliflower in the crockpot for 2 hours with a little olive oil, effectively roast it, then mash it with whatever I'd mash it with. Or frozen green beans, cook for 90 minutes or 2 hours on high, and then add some slivered almonds/a little butter/a little salt. (Veggies without having to keep an eye on the stove!)
- Also for the first and last hour or so of making caramelised onions in quantity: I put it on high in the evening, turn it to low when I go to bed, put it on high again for an hour or two with the lid cracked to get rid of excess liquid when I get up, and then
posted by modernhypatia at 2:18 PM on August 17, 2013
- The 'keep warm' option is worth looking for. So is a timer that has more nuance than 2/4/6/8 hours (mine goes up by the half hour) The keep warm setting will kick in if you cook something for 6 hours, but won't be home for 8-10. .
- I agree that 'low' is my default.
- I use high for vegetables for dinner: I'll dump frozen cauliflower in the crockpot for 2 hours with a little olive oil, effectively roast it, then mash it with whatever I'd mash it with. Or frozen green beans, cook for 90 minutes or 2 hours on high, and then add some slivered almonds/a little butter/a little salt. (Veggies without having to keep an eye on the stove!)
- Also for the first and last hour or so of making caramelised onions in quantity: I put it on high in the evening, turn it to low when I go to bed, put it on high again for an hour or two with the lid cracked to get rid of excess liquid when I get up, and then
posted by modernhypatia at 2:18 PM on August 17, 2013
I have this slow cooker and I like it - I usually just use the manual settings, but the probe setting has come in handy a few times (it's basically a meat thermometer - when your roast/whatever reaches your desired inner temp, the cooker switches to the "warm" setting).
My favorite thing to do with my slow cooker is to cook up a pork shoulder. This is what I usually do (cut out steps 2 and 6 if you don't want to fuss with additional dirty dishes) :
1. Chop up an onion and whatever veggies I'm using, line the bottom of the cooker with them.
2. Brown the shoulder in a skillet with some oil over medium-high heat.
3. Transfer the shoulder to the cooker, then deglaze the pan with whatever sauce you're using (more on that in a second). Pour the sauce over the shoulder in the cooker.
4. Add whatever other flavors you want.
5. Cook on high for 4-6 hours or low for 10-12. This gets you falling-apart, pulled-pork type texture. If you want it a bit firmer, cook it for less time.
6. Take the pork out of the cooker (you'll need tongs or a spoon, it'll fall apart) and pour the rest of the contents into a pan (strain it if you want a more liquidy sauce). Reduce as much as you like over medium heat.
7. Serve the pork with the sauce.
Some veggie/flavor options for this dish:
- Green chiles, onions, garlic and salsa verde for a chili verde (I'm making this RIGHT NOW and it smells freaking amazing).
- Ginger ale, chili-garlic sauce, bell peppers, and soy sauce for something more Asian-inspired (I like to eat it with rice and steamed bok choy).
- Dr Pepper or Coke with liquid smoke and chipotle peppers for BBQ-style pulled pork.
Enjoy!
posted by lunasol at 3:04 PM on August 17, 2013 [1 favorite]
My favorite thing to do with my slow cooker is to cook up a pork shoulder. This is what I usually do (cut out steps 2 and 6 if you don't want to fuss with additional dirty dishes) :
1. Chop up an onion and whatever veggies I'm using, line the bottom of the cooker with them.
2. Brown the shoulder in a skillet with some oil over medium-high heat.
3. Transfer the shoulder to the cooker, then deglaze the pan with whatever sauce you're using (more on that in a second). Pour the sauce over the shoulder in the cooker.
4. Add whatever other flavors you want.
5. Cook on high for 4-6 hours or low for 10-12. This gets you falling-apart, pulled-pork type texture. If you want it a bit firmer, cook it for less time.
6. Take the pork out of the cooker (you'll need tongs or a spoon, it'll fall apart) and pour the rest of the contents into a pan (strain it if you want a more liquidy sauce). Reduce as much as you like over medium heat.
7. Serve the pork with the sauce.
Some veggie/flavor options for this dish:
- Green chiles, onions, garlic and salsa verde for a chili verde (I'm making this RIGHT NOW and it smells freaking amazing).
- Ginger ale, chili-garlic sauce, bell peppers, and soy sauce for something more Asian-inspired (I like to eat it with rice and steamed bok choy).
- Dr Pepper or Coke with liquid smoke and chipotle peppers for BBQ-style pulled pork.
Enjoy!
posted by lunasol at 3:04 PM on August 17, 2013 [1 favorite]
My first slowcooker was secondhand, and then I recently bought a new one. I spent less than $50 USD for a 6 quart model. Really just look for a couple features: multiple temperature settings, timer, and that it switches to a warming setting when the timer goes off.
I like Year of Slow Cooking too. It gave me a good base/understanding of how things work in the slowcooker. The good thing is that with a slow cooker you really can't go wrong!
I have gotten several great recipes from Weight Watchers. I think you have to be a member to search their recipes. This Chicken, Mushroom, and Brown Rice Slow Cooker Casserole is my absolute favorite. I don't bother browning the chicken first and it comes out great. This turkey chili is genius - you buy uncooked sausages, slice open the casings, and dump in the innards, and throw in some beans, tomatoes and onions.
posted by radioamy at 3:26 PM on August 17, 2013
I like Year of Slow Cooking too. It gave me a good base/understanding of how things work in the slowcooker. The good thing is that with a slow cooker you really can't go wrong!
I have gotten several great recipes from Weight Watchers. I think you have to be a member to search their recipes. This Chicken, Mushroom, and Brown Rice Slow Cooker Casserole is my absolute favorite. I don't bother browning the chicken first and it comes out great. This turkey chili is genius - you buy uncooked sausages, slice open the casings, and dump in the innards, and throw in some beans, tomatoes and onions.
posted by radioamy at 3:26 PM on August 17, 2013
In the all-around excellent Cooks Illustrated Science of Good Cooking they talk a lot about the benefits of gentle cooking without liquids. They say to use a dutch oven, but I use a slow cooker.
For example: stick a bunch of cut up onions, potatoes, celery, lemon, thyme, rosemary, etc in the slow cooker, throw in a cleaned and dried (like left out uncovered in the fridge overnight) and rubbed with salt chicken, put a layer of foil between the pot and the lid to improve the seal and cook for about 3-4 hours. Separate the meat from the bones and skin - it'll fall apart, basically. Pull out the vegetables. Strain the liquid and use it as a sauce or as an incredibly thick broth - it'll turn to jello when cooled and makes a great base for any kind of soup, or, even better, risotto or lentils. Eat the meat immediately (it'll be incredibly juicy so you'll want something crunchy or acidic or grilled to go with it) or throw it in a bowl with some bbq sauce or siracha or some mayo for a salad later. Throw the bones back into the pot with some water and some more vegetables to make another broth. (Roast them first if you're ambitious.)
Its about three meals and fixings for three-five more in one session. And you don't use the oven so there's less heat in the kitchen. Because in the summer I can't stand the heat so I get out of the kitchen.
posted by RandlePatrickMcMurphy at 3:51 PM on August 17, 2013 [1 favorite]
For example: stick a bunch of cut up onions, potatoes, celery, lemon, thyme, rosemary, etc in the slow cooker, throw in a cleaned and dried (like left out uncovered in the fridge overnight) and rubbed with salt chicken, put a layer of foil between the pot and the lid to improve the seal and cook for about 3-4 hours. Separate the meat from the bones and skin - it'll fall apart, basically. Pull out the vegetables. Strain the liquid and use it as a sauce or as an incredibly thick broth - it'll turn to jello when cooled and makes a great base for any kind of soup, or, even better, risotto or lentils. Eat the meat immediately (it'll be incredibly juicy so you'll want something crunchy or acidic or grilled to go with it) or throw it in a bowl with some bbq sauce or siracha or some mayo for a salad later. Throw the bones back into the pot with some water and some more vegetables to make another broth. (Roast them first if you're ambitious.)
Its about three meals and fixings for three-five more in one session. And you don't use the oven so there's less heat in the kitchen. Because in the summer I can't stand the heat so I get out of the kitchen.
posted by RandlePatrickMcMurphy at 3:51 PM on August 17, 2013 [1 favorite]
You mentioned just dumping ingredients, but do you mind about 5-10 minutes of prep, pre-browning and the like to give more depth of flavour? Judith Finlayson's books (here's the amazon.de copy of the one in my kitchen) ask you to do a little more work after you've already chopped and measured ingredients, but they have never steered me wrong. Her site includes a new (free) recipe each week.
posted by maudlin at 4:20 PM on August 17, 2013
posted by maudlin at 4:20 PM on August 17, 2013
(cut out step(s) 2 ... if you don't want to fuss with additional dirty dishes) :
...
2. Brown the shoulder in a skillet with some oil over medium-high heat.
and THIS is why I love my slow cooker: it's the West Bend Versatility although the one shown looks fancier than my model.
Anyway, the pot rests on a base. So -- you can take the pot off the base and put it, yes, On The Stove, and brown your meat or whatever else you want to do, first! and then put the pot back on the base for your slow cooking. Versatile indeed!
posted by DMelanogaster at 4:26 PM on August 17, 2013 [2 favorites]
...
2. Brown the shoulder in a skillet with some oil over medium-high heat.
and THIS is why I love my slow cooker: it's the West Bend Versatility although the one shown looks fancier than my model.
Anyway, the pot rests on a base. So -- you can take the pot off the base and put it, yes, On The Stove, and brown your meat or whatever else you want to do, first! and then put the pot back on the base for your slow cooking. Versatile indeed!
posted by DMelanogaster at 4:26 PM on August 17, 2013 [2 favorites]
I agree with DMelanogaster. I have an older version of that one, my mother has an even older model, and I love them. They're teflon lined, which is a plus to me.
posted by lemniskate at 9:43 PM on August 17, 2013
posted by lemniskate at 9:43 PM on August 17, 2013
We have been looking for a new slow cooker and are leaning toward the one recommended by The Sweethome. This link takes you to their very thorough review of options.
They seem to really like the Hamilton Beach 6-Quart Programmable Set 'n Forget. Looks to be about 35 Euros and has a timer and temperature probe, which is key for us because the simple high/low settings on our current model don't work well when you're out of the house for 12 hours.
posted by flyingrock at 10:45 AM on August 20, 2013
They seem to really like the Hamilton Beach 6-Quart Programmable Set 'n Forget. Looks to be about 35 Euros and has a timer and temperature probe, which is key for us because the simple high/low settings on our current model don't work well when you're out of the house for 12 hours.
posted by flyingrock at 10:45 AM on August 20, 2013
This thread is closed to new comments.
The newer ones (here in the US anyway) run too hot for really good results if set on high. I regard the low settings as the default. I would get one with a timer. I currently have a halmilton beach middle fo the road model and it works just fine. These things are commodity products and one is usually as good as another at the same price point, and mine is about an 60(US$) one which is probably about 80 Euros (I think).
posted by bartonlong at 12:54 PM on August 17, 2013