crockpot wednesdays
 
 
I want to thank each one who has chosen to participate in this first Crock Pot Wednesday and also to  thank those of you who wrote that while you could not enter this first event , you would definitely be coming back to visit and possibly enter at a later date.  Your comments and suggestions have been very much appreciated.
 
 
 I use my slow cooker (technically, Crock Pots are made by Rival)  frequently and not necessarily because I don’t have time to not use it.  Often, I use it because I actually prefer the flavor of many foods that I cook in it.  However, I also rely upon it because, like so many of you, I have a busy life.  I work as a seventh grade teacher, have two precious grandchildren that I want to spend as much time with as possible, have a husband who likes for me to be active with him ,  and I really do like to spend time with my friends occasionally.  Then, there’s church and …and…and…While I no longer have children at home, my life has not ceased to be full and often times, overly committed.  I know that you can relate! 
 
 
Some reasons I really like my slow cooker:
  • frees up oven space when needed

  • keeps my kitchen cool during warmer months

  • allows me to have dinner ready (or almost so) when I come in from a long day away from home

  • is great on a buffet for keeping foods/beverages at serving temperature

  • keeps me from stopping by for fast food on my way home

  • helps me cook healthier, lighter meals full of rich flavor

  • is as convenient for its purpose as is my microwave
 

 ex-wife's 1970s  Crock-Pot in Japan

 
 
 
 
 
 
I think one of the reasons that the slow cooker is often times not well-received in the kitchen is that it may be being used for foods for which it was not intended.  From time to time, I will be sharing some tips and tidbits that I have learned since I received that first avocado green Crock Pot as a wedding present back in the age of the dinosaurs.  I’d love for you to share your experiences as well.
 




 
My current slow cookers are made by Rival and they work just fine for me.  I’ve  owned many different brands and  models over the years…some better than others…some programmable…some not.   If needed, I just plug mine in to a timer but I seldom have to do that.   I do recommend that you make sure that the insert is removable and that you purchase one where the coils completely encircle the pot.  The combination slow cookers that are also deep fryers do not work as well in my opinion.  Consumer Watch web site has a nice review of slow cookers if you are interested in reading their recommendations.



These conversion tables from About.com will generally hold true.  I don’t necessarily agree with all of their other information, however.  If you are new to slow cooking, you might want to print this off and keep it handy.  Remember, slow cookers are pretty forgiving.  The more you use yours, the more familiar you will become with how to use it (obvious, huh?).
 
 
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General Oven to Crockpot Cooking Time Conversions
Oven Crockpot
15 to 30 minutes 1-1/2 to 2-1/2 hours on HIGH
or 4 to 6 hours on LOW
35 to 45 minutes 2 to 3 hours on HIGH
or 6 to 8 hours on LOW
50 minutes to 3 hours 4 to 5 hours on HIGH
or 8 to 18 hours on LOW
Note: Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.


General Crockpot Cooking Times for Specific Foods
Pot Roast 8-12 hours on LOW
or 4 to 5 hours on HIGH
Stew 10 to 12 hours on LOW
or 4 to 5 hours on HIGH
Ribs 6 to 8 hours on LOW
Stuffed Peppers 6 to 8 hours on LOW
or 3 to 4 hours on HIGH
Brisket 10 to 12 hours on LOW
Swiss Steak 8 to 10 hours on LOW
Corned Beef & Cabbage 6 to 10 hours on LOW
or 4 to 5 hours on HIGH
Casserole 4 to 9 hours on LOW
or 2 to 4 hours on HIGH
(stirring occasionally)
Rice (This is one thing I don’t cook in mine.) 5 to 9 hours on LOW
or 2 to 3 hours on HIGH
Meat Loaf 8 to 9 hours on LOW
Dry Beans 1 to 2 hours on HIGH
plus 8 to 9 hours on LOW
Soup 6 to 12 hours on LOW
or 2-6 hours on HIGH
Chicken 7 to 10 hours on LOW
or 3 to 4 hours on HIGH
Vegetables 2 to 4 hours on LOW
with liquid added
Baked Potato 8 to 10 hours on LOW
Artichoke 6 to 8 hours on LOW
or 2-1/2 to 4 hours on high
(with water)
Note: Remember to check the owner’s manual for your particular crock pot for full instructions on usage. The above cooking times are only VERY general guidelines.

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(This really isn’t my kitchen, although it could be at times!)
 
From soups, stews and stocks, to roasts and ribs,  to breads, beans and desserts, your slow cooker can be another valuable tool in your kitchen.  It can be as simple or as gourmet as you make it.  Keep coming back for Crock Pot Wednesdays to share and learn .  While I do not profess to be an expert, I am willing to tackle most anything.  I think adventure will be a fun journey.
 
 
Tomorrow I will be sharing an easy go to crock pot dessert…Fudgy Caramel Chocolate Pudding Cake.  Come back for a virtual taste:)
 
 
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And just in case you run out of food ideas for the crock pot, you might give tie-dying a go!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Thanks again and good luck!  I will close the entries for the prizes at midnight  on August 5.  The inaugural event winners will be posted on Friday, August 7.  Please be sure that I have a valid email address for you. 
 
 
Linked to:  Monday Munchies