Has anyone else noticed that newer Crock-Pots cook hotter than the older ones did?
The first one I ever had (probably bought in the late 1990's) cooked perfectly. Food didn't get dry or over-done around the edges, I could cook on low for 6-8 hours and the food would be just right.
They recalled that one b/c the handles broke, and I haven't been able to find one that doesn't scorch or get food too dry since that time. I cook a tenderloin the same way I used to, and it is so dry it is difficult to eat and the dogs end up with most of it.
A friend said she cooks for an hour on low, then switches to warm for the rest of the day. I tried that with the one I have, but instead of switching to warm after the programmed hour, it shut off and I had to start all over on dinner and wasted an entire 3lb tenderloin. (since I am not home, I wasn't there to make sure it changed)
If anyone else has had the same problem and has suggestions, or knows of a brand or model that doesn't have this problem, please respond! It is frustrating, because I loved cooking with my slow cookers and used to use it several times a week. Now it is only used maybe once a month!
~~Kim in NC~ EDT
I know I can do this!
Aug 2009: 175
Dec 2009: 142
Aug/12: 135 size 4
Hypothyroid Diagnosis, 30lb gain in 8 weeks
April/13: 166 size 12-14
July/13 Jaw surgery
Sept- confirmed Hashimoto
Goal: 135-140 size 4
“Anyone can give up, it's the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart, that's true strength.” Unknown
| current weight: 155.8