Slow Cooker

[Abandonhope16]

I originally brought this up in the Broke Shopping thread. But I figured maybe move it to its own thread to ask some questions.

I'm just trying to understand exactly how this works. My understanding is that it is heating from all sides. So doesn't mean that whatever you are making has to be primarily a liquid? The one I'm looking at is 5.5 quarts, which seems pretty big.

With that in mind, the first thing we are thinking of making are ribs (for the SB). Does this mean that the actual ribs are going to have to be completely submerged in sauce. I found a recipe, but that person's quantities may submerge a meat in a 3.5 quart; but not necessarily in a 5.5. Unless I'm missing something in how the cooker works.

Thanks.

[MOMSWGN]

Yes, will need to be submerged or partially submerged and you have to turn the food over. I like pressure cooking vs. slow cooking. Pressure cooking is fast, more energy efficient, and gives a better variety of flavors.

[Gire]

I use my slow cooker / crock pot exclusively for soups and beef stews... so yeah, my experiences primarily consist of liquid.

[Abandonhope16]

Pressure cooker is an intriguing idea; I didnt consider that. Are there similar as far as quality end product?

[MOMSWGN]

No, not soupy or mushy food. Modern pressure cookers are very safe. Truth be said, I hate when my wife pulls out the slow cooker because the food that comes out of that thing all tastes similar to me.

[Abandonhope16]

No, not soupy or mushy food.

 

Can you elaborate a little of what you mean?

[Abandonhope16]

Basically, I think we'd mainly use it for stews and soups.

[LongHiway]

The wife makes ribs in a slow cooker. With a good recipe they are delicious. Partially submerged, move them around once in a while - something like 3 - 4 hours. You really cannot overcook them.

 

But, they are wet, not dry slow cooked like summer bar - b- que.

[MOMSWGN]

Wife makes a brisket in the slow cooker, I shudder when I think about it.