Slow cooker- what's the point?

[SaagAloopa]

Every recipie I've tried in my slow cooker has involved me having to cook the meat on the hob first. So please can you explain to me in simple language what is the benefit? How does it cook if it does it so slowly, how is it safe? Is it more or less energy efficient? What is the point.

You can, and there is no problem in doing so

Ugh no, all slow cooker food has the same weird slow cooker taste and is never nice.

Far easier to just have a repetoire of quick meals for weekdays and save anything that takes longer for weekends!

I’m a a bit baffled at people saying everything tastes the same or “of slow cooker”. We make stroganoff, curry, goulash, ratatouille, loads of stuff, and while I do find it doesn’t taste as good as something you’ve cooked down on the hob over hours (no evaporation and everything going in at the same time probably responsible for this), they are perfectly nice serviceable dinners and has the massive advantage of being able to be cooked during the day while you’re out at work.

Mine does bubble and steam is created. I’ve never had undercooked meat in it, that’s not how it works, it cooks slower for longer, not less

Everything I've ever tasted from a slow cooker has a certain taste, which I dislike. Even if they're completely different dishes with different flavours, I can still just taste slow cooker. It's hard to describe but it reminds me a bit of the wierd taste that a reheated baked potato has!

Power pot/multi cooker is your friend. It does it all. It made my slow cooker redundant years ago.

Slow cooking is great for the right cuts of meat. I never understand why people cook things like chicken breasts in them. However I rarely use my slow cooker as it never works as well as stuff cooked in my cast iron casserole dish on gas mark 2. No idea why - the same recipe ends up completely different.

Hi OP,

If you are worried about it being safe for you then it might be that you have a different threshold for bacterial safety.

I've always worried about these things too but as I've got a bit older it's become clear that I am just much more susceptible to food poisoning than other people.

I get it really easily if my meat isn't cooked to extinction, whereas my Dad can eat raw eggs and all sorts of weird stuff without coming to any harm at all, ever.

I think if you worry about a slow cooker working for you in that respect, then it's really okay to just give it a swerve.

If you want to know exactly how it works, you could try website like this one:
https://amazingribs.com/technique-and-science/cooking-science/science-of-slow-cookers/

I do fry stuff first now,( didn't used to), but I like not having to tend things on the hob and just leave it. It's cheaper than the oven. They definitely cook things fully. They've been sold since the 50s so it would be known about by now if they were a food poisoning risk. I've never had a problem.

Meat dosnt need boiling, potatoes do so either cut potatoes up small or par boil before adding to other ingredients. Just put everything into slow cooker, i add couple of stock cubes into water, put on high for an hour then on low and leave all day, thicken stock then eat as and when your ready. Uses equivalent of a light bulb i believe.

I’m another one who is going to say you don’t need to brown the meat first.

I love using the SC and I have a smaller one for desserts. Doesn’t make the kitchen overly warm and being able to walk away and leave it cooking (following relevant instructions) is a game changer for busy people.

personally if I was going to worry about food prep and the potential to get sick, my kitchen and how I cook and store food is the last place I would be concerned. One of DH’s work team eats a lot of take away and is regularly unwell.

It heats to around boiling, easily gets things to 90 odd C (I use a food probe) which is overlooking for most meat.
And oven can go up to 220C, so no, it's doesn't run at the same temperature, that's the whole point, it is a SLOW cooker. It cooks long and slow but yes, unless it is faulty it will fully cook your food but in a longer time.

@SaagAloopa I have never browned meat to go in the slow cooker. I've cooked stews, curries, all sorts really. The benefit for me was time as I could prepare everything the night before (or even prepare a few days of recipes), then leave it on low for an 8 hour cook so everything was ready when I got home. Didn't matter if I was late as it wouldn't spoil. I didn't need to boil potatoes in advance or anything.

Personal favourite is a gammon joint in coca cola. Yum.

Buy a food/meat thermometer. (Many for under a tenner on amazon)
Fill the slow cooker with water and leave it on for several hours then check the temp of the water.
I did buy one last year that I sent back as it was faulty. On high it barely reached 60c which is not a safe cooking temperature. (And not comparable to the other slow cookers i have and have had in the past) So it's not impossible yours is shit!

I have a Sear and Stew, it's a game changer. You fry off the meat/onions etc in the slow cooker inner, add in everything else, transfer it to the housing and done. I never understood crock pot ones, having a load of prep and washing up before the slow cooker goes on!
The Sear and Stew is the way to go!

The main point is if you are out all day, you can assemble a meal in the slow cooker before you go out and come home to a hot cooked meal. It is more energy efficient than cooking the meal in a casserole in the oven.
Personally I prefer my eco cooker- this has a metal inner which you brown the meat in add the stock bring to the boil then put it in the body (which is not powered) and the meal cooks on residue heat- the same principle as a hay box. This is more energy efficient and gets round the problem of have to brown the meat in a separate pan.

There are just 2 of us in our house now, but we will often put a casserole on, with enough fir 3 or 4 meals. Casserole one night, then use part for a curry, then Moroccan spices with cous cous. It's also good to make a huge chili which we will freeze in portions for a quick meal at a later date. The only thing I find, is you have to use much less liquid as it doesn't evaporate and thicken as it would in the oven or on the hob, but once all the prep is done, that is 3 or 4 meals sorted.

It’s a really energy efficient way to cook
also can be on while out at work and a piping hot meal when u get in
love mine

I haven't read the whole thread, just your posts OP. I use my slow cooker all the time, in fact I have 2. I put everything in, mainly frozen and cook high for 4 hours or low for 6+ hours. An easy chicken casserole recipe is "cook from frozen" chicken breasts; frozen casserole vegetables; lump of frozen garlic: stock pot; stock cube; rosemary; thyme and sage. Add bacon lardons for added flavour (I usually use smoked).

I make curries, chilli. stroganoff, bourguignon, roast joints, whole chicken.....I use frozen veggies a lot. (Frozen onions, garlic; basil and ginger are superb). Keeps costs low and really eeks out meats, etc. It saves loads of time and means you can have a meal good to go when you get in from work. I often stir in frozen or fresh spinach, green beans, mushrooms or cauliflower rice an hour before it finishes (if I am at home).

Keeps warm for a while (one of my slow cookers automatically goes to "warm" function, when it is cooked).

My daughter has a triple one from Lakeland and my son's one can be popped on the hob to brown, re-heat, etc, but seriously, there is no need at all to pre-prepare, just bung it all in and it's good to go.

I couldn't be without my slow cooker and use it most days.

I find it useful for doing stock.

Yes you can. Don't be soft

What is an eco cooker please. Can you tell us the make? It sounds really interesting. Thanks

Save energy, and you can have something ready when you get home.

I used to have a slow cooker and didn't use it much at all.
Now we have a 17 in one air fryer, which doubles as oven, grill,pressure cooker, steamer, drier and slow cooker, and we use it every day.
For slow cooking too, for stews, Bolognese, soups and similar.
The difference is simply that I can stir fry vegetables and meat directly in it, then add stock, water, tomato sauce or whatever, and switch it to slow cooking or pressure cooking.
It is a little thing but for me it makes a considerable difference, enough to actually use the thing all the time. Faster preparation and no extra pots to clean.
The large non stick pot needs replacing once per year, two years top.
But non stick stove pots have a similar life span, so I feel it makes no difference all considered.

Eco Cooker is the make I think- I got it from Scotts of Stow, I haven't seen them anywhere else, it's from New Zealand i think.