My crock pot is too hot as well. It's very frustrating because I am currently out all day, so can't reduce the cooking time. At the moment both dh and I are out of work, so replacing it isn't an option. I will try cooking from frozen more. Thanks for the suggestion.
Pounds lost: 48.0
Fitness Minutes: (10,902) Posts: 5,408 1/23/10 11:31 A
Rival is the originator of the Crock Pot and I think that is a pretty safe bet. They have the copywright on the name so they have a vested interest to make sure thier product works the best it can. They also make several different types.
Any other machine is only a "slow cooker" and some companies knock them off very cheeply. Any reputable company should be ok, but beware of any either unbranded or with unknown name. I have had a Sears brand with much success, and a couple of kinds of Rivals plus a Nesco 18 quart (with removable liner) that doubles as a portable oven (I can cook a turkey in it or simmer a soup or stew all day) and I love it when making larger quantities. The one I am using mostly (size wise) now is a "crock watcher" by Proctor Silex.
First decide on the features you want. I've seen one that gives a couple of different sizes of inserts (interchangable) I have a casserole one that is long, shallow and rectangular. I have a larger oval one that is 6 quarts.
When you decide on the features, make sure look for the name of a reputable manufacturer.
Thank you ladies for your suggestions. I reduced my cooking time when making my chicken recipe by about 2 hours and also took the cover off for about 30 minutes -- I know thats a "no-no-" but it helped to reduce the heat. I know part of my problem is that this was a very inexpensive crock pot; when I get back to Minnesota, I am going to purchase a new one ---- any suggestions as to brand,etc. Helen
I would reduce cooking by at least 1/3 or even 1/2 and then check. I know they say you should not open the lid, but until you figure out your timing that is about the only way to do it. Depending on the state of "doneness" add 1/3 to 1/2 of the remaining time and test again. You will soon get a feel for how your new crockpot works. I agree, a kitchen timer would be your est tool in this.
I'm in Florida, too :) I tend to have that problem when cooking chicken in my crockpot. I use frozen chicken and a household timer so that I can set it to go on and off at a specified time - I'm at the office 10 hrs+ a day so the crock pot really gets a workout! So I would just reduce the cooking time and start frozen. I'm off today & am cooking Crockpot Creamy Italian Chicken out of the Spark Recipes right now!
Edited by: DEBP1961 at: 1/22/2010 (12:39)
. ♥*´¨ ) ¸.♥*¨) -:¦:- (¸.´(♥¸.Deb*¨)♥
Pounds lost: 1.0
Fitness Minutes: (0) Posts: 10 1/22/10 11:36 A
Hi --- I am a new member to this site but have used a crock pot for years. However, we are in Florida for the winter and I decided I would do some "crock pot cooking" so I picked up an inexpensive model at Target. The problem is that it cooks too hot and my chili was done way before the alloted time. My question is ---- how do I adjust for this problem? I am going to make a chicken recipe today and it calls for "6-7 hours on low" ---- how much do you think I should decrease my cooking time? Would appreciate any tips you may have so I don't burn or overcook all my dishes. Thanks
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