posted on May 26, 2006 09:52:35 PM new
Blow out those BIG ones,,,,I got a small one the other day, ONLY as Much as you can STUFF into it, and by the END of the day it's ALL gone.....Unlike the BIG ones,,,,Cook TOO much like Road says.....hahahaha.....60 watts TOO compared to the BIG ones with 1500 watts,,,,,,,,,60 watts is like what a light bulb consumes.....the Energy saver crock pot!!!!!!......By morning,, BREAKFAST shall be served.....Yummy stuff....find one on ebay. OR, shhhhhhhhhhh,,,,,I found mine at the SWAPMEET!!!!!!!!!!!
posted on May 26, 2006 10:52:39 PM new
My wife got one at a GS and it would not cook beans it only got to very warm and if we had a week it might then cook them. LOL
You tried yours out yet?
**************
Some minds are like concrete,
thoroughly mixed up and permanently set.
posted on May 27, 2006 05:34:53 AM new
If they are made in China,they will fall apart in no time.
Everything I have fall apart sooner or later- portable vacuum cleaner,desk,table,lamp,fan,phone,you name it.
/ lets all stop whining !! /
posted on May 27, 2006 11:32:04 AM new
Yes, I have one called a Rival Crock-ette. Slow cooker. Rival is the brand name. It is 60 watts. Think I got it at Target years ago. Used it a couple times for beef stew but always worried that the temperature never got hot enough to kill any bateria in the meat if there was any.
buyhigh
posted on May 27, 2006 01:18:51 PM new
Buyhigh is correct in his reasoning. 60 watts would be sufficient to re-heat a previously cooked meal, but it would not be sufficient to generate the heat necessary to kill certain strains of bacteria. In food handling and preparation, convenience rates at the bottom of the list. Food safety has always been in the #1 spot. With E-Coli, you may not get a second chance to correct your mistake.
If Murphy's law is correct, everything East of the San Andreas Fault will slide into the Atlantic
posted on May 27, 2006 02:10:32 PM new
The units power consumption has nothing to do with it being safe to use. The units operating temperature is what matters. Best advice would be to place a cooking temp probe in your "stew" and check the temperature.
Only two things are infinite, the universe and human stupidity, and I'm not sure about the former. - Albert Einstein
posted on May 27, 2006 02:56:40 PM new
My wife kept hers DUD for a potpouir cooker. It is also a rival and does not get hot enought to cook food but works for liquid potpouri or however you spell that stinky stuff. She also found a vintage bean pot that cooks for 2 real well the brown crock type pot sits on a tin burner looking thing. They were real popular in the 1940/50 era and it works like a charm. I wanted to sell it on feebay but she had a fit wanting to keep it. Said it reminded her of her grandmothers pot like it that was much bigger. I lost!
Temp is very important in cooking especially meat so good thing to check it out temp wise.
**************
Some minds are like concrete,
thoroughly mixed up and permanently set.
posted on May 27, 2006 04:10:22 PM new
Google "Rival Crock-ette" for some recipes that sound pretty good. The e-opinion review says it heats food to 199 degrees.
I personally always thought those things were just for keep sauces warm.
I use a 6 quart crock when I cook for the 2 of us. I don't cook often, so when I do, I cook enough to freeze.
posted on May 27, 2006 10:06:25 PM new
Irked: I still have a bean pot with that warmer thingy. I can't remember what I ever cooked in it, maybe just warming up pork and beans for a crowd or something. Last time I looked on eBay (2-3 years ago), they weren't worth listing--yet. But someday. . . .
LtRay--I'm with you. I always try to cook for more than one meal when I DO cook--"planned-overs" they're called, I hear. No point in cooking a mess of stuff for one night if it'll go for two.
posted on May 28, 2006 10:21:08 AM new
I use my crock pot alot and I too agree with LtRay that tis better to cook for several meals but what I do rather than freezing is that I will just eat off of what I cook in it for several days until it's gone. The crock pot makes the best roasts. Spice 'em up with a little garlic, black pepper, oregano and salt. Add a cup of water and in about 6 to 8 hours on the low setting you have a heck of a chunk of meat. Don't throw out that water from the crock just yet. Cut up some potatoes, carrots, cabbage and onions and put them in the crock and set it on high. The vegees absorb the juices from the roast and the spices. Ohhh baby, i'm gettin hungary just a writtin this.
Only two things are infinite, the universe and human stupidity, and I'm not sure about the former. - Albert Einstein