old crock vs. new crocks; was: MacCheese to crockpots

[Guest guest]

I am soooo in total agreement with you about the new models overcooking like

crazy. But never found anyone that agreed with me on that point but you...I

know we had this come up once before on here. I took back to the store a new

one that I bought and went back to my old one. Smaller, can't take the

insides out, but a wonderful cooker and I know that the food won't be mush

in two hours. I could never figure out why they would speed it up, heat it

up, defeating the purpose of a " slow cooker. "

linda

 

" ~ PT ~ " <patchouli_troll

 

But the real reason the older models are btter than the new

models [in my opinion and many other experienced crockers]

is that the new crockpots cook at a much hotter temperature

on the low setting than the older models. i have a new crockpot

and just brings food to a boil on low; my old 1980s or 1970s

model cooks slow and evenly on low. People who cook meat

will sometimes want them hotter to get the food safely cooked

through, but our vegetarian cooking requires less heat and

more moderate temperatures for that good slow-cooked flavor.

 

New crockpots are okay, and you can get some with more

adjustable settings, timers, etc., but don't be afraid of the used

yard sale or goodwill crockpots. Old cords can be replaced if

need be....

When i crock-cook i reach for my old hand-me-down crockpot

9 times out of 10. My new hot cooking crockpot is usually reserved

for cooking big batches of dried beans.

 

My 2¢ on that. But old or new, just go getcha one soon.

[Guest guest]

Hi PT,

 

On 2/21/06, ~ PT ~ <> wrote:

>

> Don't listen to him, susie! *lol* They aren't scary and you

> can pretty much tell by looking if the crockpot is used and

> abused. Many people get them for wedding gifts and never

> use the things! Shocking but true.

 

 

LOL. Naw I'm not aiming to skeer her - just telling her that she should be

careful if she goes the used route that hasn't come directly from a family

member or friend.

 

 

But the real reason the older models are btter than the new

> models [in my opinion and many other experienced crockers]

> is that the new crockpots cook at a much hotter temperature

> on the low setting than the older models. i have a new crockpot

> and just brings food to a boil on low; my old 1980s or 1970s

> model cooks slow and evenly on low. People who cook meat

> will sometimes want them hotter to get the food safely cooked

> through, but our vegetarian cooking requires less heat and

> more moderate temperatures for that good slow-cooked flavor.

 

 

Good points (especially the meat/lawsuit bits in the other post).

 

The new ones do " feel " hot I suppose because of the shell being a metal. I

have noticed that they can seem to get to a simmer (or very slow boil) on

high but I haven't had problems with the " low " cooking setting that I

remember.

 

I can say that the mac n cheese and the lasagna were browned " slightly "

after cooking on low, however that was after 4-5 hours. No prob for me

since I like the browned bits and thought they came out very well.

 

New crockpots are okay, and you can get some with more

> adjustable settings, timers, etc., but don't be afraid of the used

> yard sale or goodwill crockpots.

 

 

I think for me, personally, the modern settings but especially the removable

dish is what has won me over vs. the older varieties. I suppose if one is

having a bugger of a time getting good results cooking in a new one, then

the older model is the only way to go.

 

Old cords can be replaced if

> need be....

 

 

Does one really want to go that route? If it isn't mussed up internally and

just the prong itself, that would require cutting the prong, going to the

hardware store, buying an adapter prong, rewiring, taping and clamping.

Fun!

 

S.

 

 

 

[Guest guest]

, subprong <subprong wrote:

 

> LOL. Naw I'm not aiming to skeer her - just telling her that she should be

> careful if she goes the used route that hasn't come directly from a family

> member or friend.

 

Yeah, you have a point there. i was certainly blessed to get

my old crockpot from my Grams who was an emaculate

housekeeper; i also got my hand-held blender from her.

She hardly ever used either kitchen gadget, and i can't image

my kitchen without them.

But still, i am a Goodwill/Salvation Army store shopper and have

found wonderful bargains. You have to be careful and check stuff

over well, but you can't beat the price and the good feeling that

comes from being part of recycling/re-using.

 

 

 

> The new ones do " feel " hot I suppose because of the shell being a metal. I

> have noticed that they can seem to get to a simmer (or very slow boil) on

> high but I haven't had problems with the " low " cooking setting that I

> remember.

 

 

My new crockpot is probably an el-cheapo because my low setting

always tends to boil on the edges.

 

 

> I can say that the mac n cheese and the lasagna were browned " slightly "

> after cooking on low, however that was after 4-5 hours. No prob for me

> since I like the browned bits and thought they came out very well.

 

i agree. My mac & cheese browned along the sides, too, and i cooked

it in my old model. i love those crispy edges! That recipe was great

and i highly recommend it. i followed Lori's recipe exactly and didn't

add anything different, not even any green onions or pepper jack cheese.

i loved it, but i think next time i will add some onions.

My son thought it smelled gross, but he hates cheese. Can you imagine

that? *lol*

 

 

> I think for me, personally, the modern settings but especially the removable

> dish is what has won me over vs. the older varieties.

 

 

i LOVE that aspect of my new crockpot. Being able to just slide

the ceramic insert out of the heating element part to clean or

soak it, is just the best. i use mine to cook beans all the time.

 

 

 

> Old cords can be replaced if

> > need be....

> Does one really want to go that route? If it isn't mussed up internally and

> just the prong itself, that would require cutting the prong, going to the

> hardware store, buying an adapter prong, rewiring, taping and clamping.

> Fun!

 

 

Yeah, scratch that! *lol* They can be replaced cheaply by those

HGTV types, but i am not one of them, that's for sure.

 

i can't wait to get to try making that lasagna recipe you posted the

picture of!

Crockpot cooking has got to be a huge plus for you living down

in that hot climate.

 

~ pt ~

 

We grow small trying to be great.

~ E. Stanley Jones

[Guest guest]

On 2/22/06, ~ PT ~ <> wrote:

>

> Yeah, you have a point there. i was certainly blessed to get

> my old crockpot from my Grams who was an emaculate

> housekeeper; i also got my hand-held blender from her.

> She hardly ever used either kitchen gadget, and i can't image

> my kitchen without them.

> But still, i am a Goodwill/Salvation Army store shopper and have

> found wonderful bargains. You have to be careful and check stuff

> over well, but you can't beat the price and the good feeling that

> comes from being part of recycling/re-using.

 

 

No doubt. I'm a member of the Houston Freecycle Group. Let me tell you

with such a big city and so many members, the odds of getting something in

particular that you want are rare, however it is a great place to get rid of

stuff that others may need.

 

I also recycle as well as drop off chemicals at the proper facilities.

Yihaw!

 

 

 

My new crockpot is probably an el-cheapo because my low setting

> always tends to boil on the edges.

 

 

Dang, they be putting in extra strength elements in thar. You'd think

they'd be stingy on a " slow " cooker. I suppose if you find yourself using

that thing and it is simmering on low then you may want to try keeping the

lid off. Might be kind of a waste and really unorthodox (usually you lose

time by taking the lid off of a normal slow cooker because you lose the low

temp) but just may save whatever it is you are trying to cook.

 

Sounds like you have a cool system switching between the two when

appropriate and I bet that newer model is a bit speedier on those beans that

might normally take an extra couple of hours in the older model.

 

> I can say that the mac n cheese and the lasagna were browned " slightly "

> > after cooking on low, however that was after 4-5 hours. No prob for me

> > since I like the browned bits and thought they came out very well.

>

> i agree. My mac & cheese browned along the sides, too, and i cooked

> it in my old model. i love those crispy edges! That recipe was great

> and i highly recommend it. i followed Lori's recipe exactly and didn't

> add anything different, not even any green onions or pepper jack cheese.

> i loved it, but i think next time i will add some onions.

 

 

You gonna add them raw or brown them sweet? Speaking of, my lasagna was

brilliant! I have to post the recipe (adapted recipe).

 

My son thought it smelled gross, but he hates cheese. Can you imagine

> that? *lol*

 

 

No, I cannot and will not! LOL. That's cool though. I bet he likes many

things that others think are " gross " .

 

S.