Dale Williams wrote:Slow cooker and crock pot are the same thing (earthenware container that fits into electric container, cooks at low temps, with a tight seal so moisture diesn't escape).
A pressure cooker is the other extreme, it cooks things that normally take a long time in much shorter period.
I find both useful.
If I have time in AM, but a busy afternoon evening, I can do variations on coq au vin, boeuf bourg, pot au feau, etc in a half hour in AM in slow cooker, and it'll be ready at 6-7 PM. . Or a variety of stews or braised dishes.
A pressure cooker cooks very fast- is great for dal, beans, etc. It can also do lots of dishes that typically take hours in less than an hour. Betsy loves that it steasm artichokes in half time of traditional.
Rice cooker is a neccesity to me.
Dale Williams wrote:
Rice Cooker: again, we have the inexpensive model (Target $18 ). I think B&D, Not sure what pricey Dojirushi does better. Cooks rice perfectly. Somehow with shortgrain haija it sometimes has a slight crust on bottom (never with longer grains), but I LIKE that
Frank Deis wrote:I don't know how many quarts mine is, three or four....
Frank Deis wrote:We have a crock-pot which I think was a wedding present (1970). Ceramic non-removable insert, low or high, no programming, you turn the knob to "high" or "low" and go off to work. I have a diet cookbook that I really like, rather ambitious recipes for that kind of book, and a lot of them call for slow cooking. But some of them ask for more capacity than I have, I don't know how many quarts mine is, three or four, and it's a little round cylinder with a glass top.
So I have been looking for an upgrade but the options these days are really confusing -- some of them will pre-brown the meat right in the pot. And as has been mention some may claim to be rice steamers or pressure cookers as well. I nearly ordered a 7 qt slow cooker but then decided the SPACE was just too much. So I'm stuck with my old one and I'm reading this topic for tips.
I do have a rice cooker and would not be able to make perfect Japanese ("sushi") rice without it (by which I mean Koshihikari rice). I don't really know how to make any other kind of rice in it, but basmati rice is so easy in a pan on the stovetop, and Arborio needs a lot of special treatment...
Robin Garr wrote: But I really can't think of anything they do that I can't do with existing equipment.
Dale Williams wrote:For me it's not that I CAN'T do anything without them, but that they do it better or with less time or work.
Jon Peterson wrote:My kids hate slow cookers/crock pots - they say everything cooked in them tastes the same. I can't say I disagree too much.
Not a crock pot user, but there's no logical reason everything cooked in a crock pot would taste the same any more than everything cooked in your 8 qt Le Creuset.
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