Mini slow cooker

On 10/5/2010 8:14 PM, Dora wrote:

Sounds way too small to be practical or efficient. Why not just make a
bigger batch of soup or whatever and freeze or even put it in the fridge
if say you will use it later that week?
 
On Wed 06 Oct 2010 07:25:20a, George told us...


Dora is only cooking for herself, and my guess is that she does not eat
massive quantities of food, nor does she want a lot of leftovers to be
frozen. A quart and a half of something like stew is actually quite a
bit for one person.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright
 
projectile vomit chick wrote:

Sheesh... 2-3 TODDLER servings... I think three jars of Gerber's Jr
food is one quart.

I've known lactating women who could express one quart in 24 hours...
2-3 feedings for me... a guy hasta keep his immune system UP too ya
know... nutritionally and for pure pleasure breast milk sure beats the
heck outta pie crust!

I'm sure if scientific studies were conducted they wouldn't find any
gays who were breast fed. And lesbians 'cause their daddy continued
to boink their mommy right up until labor began, that big old daddy
peepee pokin' at their widdle butt was just too traumatic.

http://www.gerber.com/AllStages/Pro...PLineId=64259d37-68bc-48ed-894a-19b4103e0b13#

Reminds me of an oldie: What's gray and comes in quarts?

~


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Elephants! LOL
 
"Dora" wrote


Here's some more Dora.

I have 3 crockpots and they all have their uses. I use the largest one for
a whole pork shoulder but then I am still feeding 3.

The newer small 5-6 cup ones you are looking at also come with more than
just 'on and off' (plugged in or not) now. You want one of those. I saw
one just a few days ago with 'keep warm, low, medium, high' just like my
full units. They are probably fully functional.

Over time crockpots have changed. Many here reference what is little more
than a warmer for the small sizes but many today are looking for a
functional unit for a single or double meal and the market now has them.

By own small 'baby crock' is just the plug in or not but it's usable for
many things. I commonly make carrot or squash soups in there or steam/bake
a few small potatoes or yams.

I can easily make a meal for 1 with a leftover in the small ones.
 
Carol wrote:


Cooks' Illustrated did a comparison of crockpots a few years ago. Their
results were a bit disheartening: Every single crockpot tested would bring
water to a boil, regardless of what setting was selected. The only
difference was how long it took.

If I'm using a crockpot, I do *not* want it to get that hot.

Bob
 
On Wed, 06 Oct 2010 23:58:00 -0400, Brooklyn1 wrote:


I find I use less water when I cook steel cut oats. Since the water
doesn't really evaporate like it does when they are cooked in a
regular pot, I figured that I should use less water.

I get good results using 3 cups of water to 1 cup of oats, when using
the crockpot for these. And I only cook them til they are just done.
That way they keep their texture a bit more. Usually doesn't take
that many hours to fix.

Christine
--
http://nightstirrings.blogspot.com
 
On Wed, 06 Oct 2010 23:58:00 -0400, Brooklyn1 wrote:


I find I use less water when I cook steel cut oats. Since the water
doesn't really evaporate like it does when they are cooked in a
regular pot, I figured that I should use less water.

I get good results using 3 cups of water to 1 cup of oats, when using
the crockpot for these. And I only cook them til they are just done.
That way they keep their texture a bit more. Usually doesn't take
that many hours to fix.

Christine
--
http://nightstirrings.blogspot.com
 
In article ,
virtualgoth@die_spammer.biz says...

Do-gooders at work. Dunno if it was some crusading lawyer, the Consumer
Product Safety Commission, Ralph Nadir, or some other professional
busybody, but the crock pot manufacturers were "persuaded" that if the
crock-pot won't heat the contents to boiling then everybody will die of
food poisoning, so they all heat to a boil now.

Some deep-fryers, on the other hand, have a low setting that runs to
around the same temperature as the pre-do-gooder crock-pots.
 
In article ,
virtualgoth@die_spammer.biz says...

Do-gooders at work. Dunno if it was some crusading lawyer, the Consumer
Product Safety Commission, Ralph Nadir, or some other professional
busybody, but the crock pot manufacturers were "persuaded" that if the
crock-pot won't heat the contents to boiling then everybody will die of
food poisoning, so they all heat to a boil now.

Some deep-fryers, on the other hand, have a low setting that runs to
around the same temperature as the pre-do-gooder crock-pots.
 
In article ,
J. Clarke wrote:

It's about 3 months old. The label on the side says "Rival
Crock-Pot". The tag on the bottom of the unit is "SCR151". This is
it.

http://www.sears.com/shc/s/p_10153_12605_SPM589381001P?prdNo=16

If you buy it, measure the temp. I wouldn't expect great quality
control on something like this.

--
Al Dykes
News is something someone wants to suppress, everything else is advertising.
- Lord Northcliffe, publisher of the Daily Mail
 
In article ,
J. Clarke wrote:

It's about 3 months old. The label on the side says "Rival
Crock-Pot". The tag on the bottom of the unit is "SCR151". This is
it.

http://www.sears.com/shc/s/p_10153_12605_SPM589381001P?prdNo=16

If you buy it, measure the temp. I wouldn't expect great quality
control on something like this.

--
Al Dykes
News is something someone wants to suppress, everything else is advertising.
- Lord Northcliffe, publisher of the Daily Mail
 
On 7 Oct 2010 08:50:20 -0400, [email protected] (Al Dykes) wrote:


The quality control regarding temperture is excellent, those heating
elements are made to the same standards as those used in much more
pricy appliances. But with these types of low tech electric
appliances the temperature varies with the the line voltage to your
residence (same with electric stove tops) and over the long periods
these appliances typically operate voltage will vary considerably. If
these slow cookers had voltage regulating circuitry like a computer
and TV, or even a thermostat, then their temperature would be constant
but they don't. Slow cooker temperature is also very dependant on
which time of day they are used. If turned on early in the day and
left to operate all day until dinner time then that is the period when
voltage varies the most and is typically lower... using a slow cooker
over night is best because that is when voltage is most consistant and
and at it's peak. An electric stove top element will operate at about
a 10% lower BTU rating at noon then at midnight...dinner time is when
electric stove tops perform most poorly, especially when one lives in
a densely populated area, most especially a large apartment complex.
Dinner time is when it takes the longest to bring that large pot of
water to the boil, and have the poorest results stir frying. Late
night is the best time to run your motorized appliances so that they
perform optimally and so their motors last longer... and off peak is
when many utility companies offer a lower rate. People don't notice
the voltage drop at home during daytime because they don't have their
lighting on. In industrial/business areas utility companies supply
more stable voltage, they install better more costly equipment, those
are their big users. Electric companies don't give two beans about
your slow cookers. And this is another reason why gas cooking is
better than electric, more consistant stove top temperature, with gas
I can keep a pot at an evenly consistant temperature all day. The
only real advantages to a slow cooker is that it's well insulated and
its earthernware crock evens out temperture fluctuations... just too
bad there is no thermostat, but it would need to be a probe directly
in what's cooking... I used to have a jumbo size GE microwave that had
a probe, did fantastic slow cooking, especially since I could peek,
taste, add ingredients, and reseason as much as I wanted and it would
electronically adjust the power level to maintain precise temperature.
 
On 7 Oct 2010 08:50:20 -0400, [email protected] (Al Dykes) wrote:


The quality control regarding temperture is excellent, those heating
elements are made to the same standards as those used in much more
pricy appliances. But with these types of low tech electric
appliances the temperature varies with the the line voltage to your
residence (same with electric stove tops) and over the long periods
these appliances typically operate voltage will vary considerably. If
these slow cookers had voltage regulating circuitry like a computer
and TV, or even a thermostat, then their temperature would be constant
but they don't. Slow cooker temperature is also very dependant on
which time of day they are used. If turned on early in the day and
left to operate all day until dinner time then that is the period when
voltage varies the most and is typically lower... using a slow cooker
over night is best because that is when voltage is most consistant and
and at it's peak. An electric stove top element will operate at about
a 10% lower BTU rating at noon then at midnight...dinner time is when
electric stove tops perform most poorly, especially when one lives in
a densely populated area, most especially a large apartment complex.
Dinner time is when it takes the longest to bring that large pot of
water to the boil, and have the poorest results stir frying. Late
night is the best time to run your motorized appliances so that they
perform optimally and so their motors last longer... and off peak is
when many utility companies offer a lower rate. People don't notice
the voltage drop at home during daytime because they don't have their
lighting on. In industrial/business areas utility companies supply
more stable voltage, they install better more costly equipment, those
are their big users. Electric companies don't give two beans about
your slow cookers. And this is another reason why gas cooking is
better than electric, more consistant stove top temperature, with gas
I can keep a pot at an evenly consistant temperature all day. The
only real advantages to a slow cooker is that it's well insulated and
its earthernware crock evens out temperture fluctuations... just too
bad there is no thermostat, but it would need to be a probe directly
in what's cooking... I used to have a jumbo size GE microwave that had
a probe, did fantastic slow cooking, especially since I could peek,
taste, add ingredients, and reseason as much as I wanted and it would
electronically adjust the power level to maintain precise temperature.
 
Sky wrote:

Thanks, Sky. That's the purpose I had in mind.
My problem here in this small retirement apartment is lack of kitchen
storage space, so more compact the better. Pointless pining over my
previous kitchen.
 
Sky wrote:

Thanks, Sky. That's the purpose I had in mind.
My problem here in this small retirement apartment is lack of kitchen
storage space, so more compact the better. Pointless pining over my
previous kitchen.
 
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