To fuck or to cook?

[Cletus Miller]

Originally Posted by robustpuppy

America's Test Kitchen just rated them - they liked the All Clad Stainless Steel Slow Cooker with ceramic insert the best. $179. Second was the Kitchen Aid Stainless Steel. $129. Third was the Cuisinart, which I have. $99. I'm not in love with my Cuisinart because it is huge on the outside and boxy, which makes it a bit harder to store. But it works very well. They also liked the Hamilton Beach Programmable with Probe, which was $59, but noted that it didn't have handles on the insert, which made it difficult to remove, especially when hot. This alone would put it out of consideration for me. They did not recommend the Rival, the Hamilton Beach that costs $39, or the West End.

Think carefully before choosing a one with a very small capacity - you will want it to be big enough for a 4-5 lb. roast or chicken or pork butt. You can't fill it a slow cooker to the brim because it won't reach the right temperature quickly enough, which raises food safety concerns, especially if you are cooking meats or poultry in it. You can always freeze your leftovers - many of the foods you'll cook in it will probably freeze well and reheat easily in the microwave or on the stove.

ATC tests products from a cooking perspective as well as from a technical one - e.g., for ease of use, usefulness of features, safety, etc. I have found most of their ratings very useful. I think they are better than Consumer Reports for kitchen items.

As for features, you want programmable. You want handles on the crock. You want low, high, and keep warm settings. You want an on light. A probe is unnecessary - one of those features you think will be useful but that you'll probably never use.

2 on everything, except the food safety thing. But I live dangerously that way.

[J. Fred Muggs]

Originally Posted by notcasesensitive

We are in the market for a slow cooker. Does anyone care to put in two cents on this subject? Brands/shapes/sizes/important features etc.? We'll probably err on the side of smaller, since there's only two of us and we don't have people over for dinner often (ever?). TIA.

I'm going counter to my general instincts in buying kitchen stuff. Just buy a Hamilton Beach, Rival, or Proctor Silex with low and high settings. You're just going to put some shit in it and let it cook all day. I use my crock pot constantly (and have for years) and have never felt underserved by my lack of programmability. Size needs to be big enough for a 5 lb pork shoulder.

Then buy these books http://www.amazon.com/Your-Mothers-S...8046148&sr=8-1 http://www.amazon.com/Your-Mothers-S...8046148&sr=8-3

[1436]

Originally Posted by robustpuppy

America's Test Kitchen just rated them - they liked the All Clad Stainless Steel Slow Cooker with ceramic insert the best. $179. Second was the Kitchen Aid Stainless Steel. $129. Third was the Cuisinart, which I have. $99. I'm not in love with my Cuisinart because it is huge on the outside and boxy, which makes it a bit harder to store. But it works very well. They also liked the Hamilton Beach Programmable with Probe, which was $59, but noted that it didn't have handles on the insert, which made it difficult to remove, especially when hot. This alone would put it out of consideration for me. They did not recommend the Rival, the Hamilton Beach that costs $39, or the West End.

Think carefully before choosing a one with a very small capacity - you will want it to be big enough for a 4-5 lb. roast or chicken or pork butt. You can't fill it a slow cooker to the brim because it won't reach the right temperature quickly enough, which raises food safety concerns, especially if you are cooking meats or poultry in it. You can always freeze your leftovers - many of the foods you'll cook in it will probably freeze well and reheat easily in the microwave or on the stove.

ATC tests products from a cooking perspective as well as from a technical one - e.g., for ease of use, usefulness of features, safety, etc. I have found most of their ratings very useful. I think they are better than Consumer Reports for kitchen items.

As for features, you want programmable. You want handles on the crock. You want low, high, and keep warm settings. You want an on light. A probe is unnecessary - one of those features you think will be useful but that you'll probably never use.

I really like ATC's ranking and will have to look into this because we have always stuck with the cheapest possible crockpot on the premise that it is a simple device not easily improved upon by adding complexity. Removable crock and two temperature settings have served us well for about 15 years.

[Sidd Finch]

Originally Posted by SlaveNoMore

As good as this is, scale back the butter a tad, avoid the milk entirely, and substitute 2/3-3/4 of a carton of sour cream instead.

Best mashed you'll ever have. I was a disbeliever until I tried it.

Even better with creme fraiche. (I know, I know -- it's French. But this isn't the PB.)

[robustpuppy]

Originally Posted by 1436

I really like ATC's ranking and will have to look into this because we have always stuck with the cheapest possible crockpot on the premise that it is a simple device not easily improved upon by adding complexity. Removable crock and two temperature settings have served us well for about 15 years.

The good and bad thing with the ATC reviews is that they look at it from every possible angle to identify the very best product, which makes it hard to ignore their recommendations even if, had you bought something without consulting their advice, you would have been perfectly happy with something they either do not recommend or recommend with reservations (which I usually take as not a recommendation at all, because once I read their reservations, I don't want the item).

Slow cooker elitism is what it is.

[tmdiva]

Originally Posted by Fugee

This is probably the right answer. My answer is to make it in a food processor. You get those eggs zipping around and with your hands free it is easy to add the oil slowly.

That's what that little hole in the center of the small feed tube pusher is for.

Nothing else to add, because I've never actually used my food processor to make mayo or aioli.

tm

[tmdiva]

Originally Posted by Fugee

I usually buy an extra back and/or necks when I make turkey stock and toss the giblets in the bottom of the roaster nearer the end of the cooking time for some good browned bits on the bottom to add flavor to the gravy.

But there is no reason not to add them to your stock.

I'd go ahead and use the pork butt.

I remember reading that you shouldn't put the livers in your stock, because they will make it bitter. For turkey gravy, I make stock from the neck and gizzard, then poach the other giblets separately to chop and add to the gravy at the end.

I would totally use the pork butt, too, especially if you're just going to sear and slow cook like you ought.

tm

[tmdiva]

Originally Posted by robustpuppy

The good and bad thing with the ATC reviews is that they look at it from every possible angle to identify the very best product, which makes it hard to ignore their recommendations even if, had you bought something without consulting their advice, you would have been perfectly happy with something they either do not recommend or recommend with reservations (which I usually take as not a recommendation at all, because once I read their reservations, I don't want the item).

Slow cooker elitism is what it is.

I've been coveting the Williams-Sonoma exclusive All-Clad stainless steel slow cooker with removable METAL insert, because I can't live without the ability to sear meat on the stovetop before slow-cooking without losing the fond. I may never get it, and just keep relying on my oven.

tm

[ltl/fb]

Originally Posted by tmdiva

I've been coveting the Williams-Sonoma exclusive All-Clad stainless steel slow cooker with removable METAL insert, because I can't live without the ability to sear meat on the stovetop before slow-cooking without losing the fond. I may never get it, and just keep relying on my oven.

tm

How big is it? At some point in the future, I will be in the market for a small-ish slow cooker. Just for me.

[Adder]

Originally Posted by tmdiva

I remember reading that you shouldn't put the livers in your stock, because they will make it bitter.

Huh. This guy agrees with you, as does the guy in this video. I guess I'll leave them out in the future.

[ltl/fb]

Originally Posted by ltl/fb

How big is it? At some point in the future, I will be in the market for a small-ish slow cooker. Just for me.

Or not.

If I make a bechamel sauce and put blue cheese in it, would it be good on pasta like a mac and cheese? if not, what are good and easy ways to use blue cheese?

[Sparklehorse]

Originally Posted by ltl/fb

Or not.

If I make a bechamel sauce and put blue cheese in it, would it be good on pasta like a mac and cheese? if not, what are good and easy ways to use blue cheese?

Some blue cheese doesn't melt particularly well but gorgonzola is good for making pasta sauces.

My favorite way to eat blue cheese is in a salad. Mixed greens with toasted pecans/walnuts, diced pears/apples and blue cheese (or feta or goat cheese).

[Hank Chinaski]

Originally Posted by ltl/fb

Or not.

If I make a bechamel sauce and put blue cheese in it, would it be good on pasta like a mac and cheese? if not, what are good and easy ways to use blue cheese?

my friend penske rubs it on himself so that the dog will kiss him.

[ltl/fb]

Originally Posted by Sparklehorse

Some blue cheese doesn't melt particularly well but gorgonzola is good for making pasta sauces.

My favorite way to eat blue cheese is in a salad. Mixed greens with toasted pecans/walnuts, diced pears/apples and blue cheese (or feta or goat cheese).

Thanks.

[evenodds]

Originally Posted by ltl/fb

Or not.

If I make a bechamel sauce and put blue cheese in it, would it be good on pasta like a mac and cheese? if not, what are good and easy ways to use blue cheese?

I have made quiche using blue cheese and caramelized onions. The same combination is also great atop any burger.