When it comes to cookbooks, crockpot and slow cooker are terms that are used interchangeably. That’s because they both “slow-cook” food, often for hours at a time, so that the meat becomes tender and steeped in flavor. But wouldn’t it surprise you to know that they’re two different appliances. The crockpot is a stoneware pot […]
I have reviewed a few Elite Platinum Maxi-Matic slow cookers in the past. Though there is not a huge selection available from this brand, there are enough that it’s worth looking at them for some unique reviews. In particular, I wanted to review the Maxi-Matic because of it’s extra large capacity. This seems to be quite a niche item with a certain amount of demand, so it was worth it to buy a few and see how they perform.
Overall, I liked working with the slow cooker, although I found a different brand and model to be better looking and more functional. That’s how the Elite Platinum MST-900V ended up on my Top 5 list, but not on the Top 3.
To fully round out the series of large slow cookers I was testing, I wanted to check out some West Bend slow cookers. They make a 7 quart model (as well as six and four), so it fit perfect with my reviews of large cookers. Unfortunately, this appliance didn’t make my Top 3 list, but it did make my Top 5! At first I listed it in the “inexpensive”, but the price keeps changing.
So lets dig into how this slow cooker performed compared to other similar slow cookers, and how it happened to make the Top 5 but not the Top 3!
There is not a whole lot of variety when looking for large slow cookers, so I really had to branch out for testing and bought a Black & Decker. There’s nothing wrong with the Black & Decker brand, but I tend to review the more popular cookers just out of convenience. 7 quart slow cookers are quite large, so I made a nice big soup using this appliance. Let’s take a look at how this slow cooker performed, and what feature you should be on the lookout for if you decide to buy this one.
Over the weekend I tried the Crock-Pot 6-Quart Smart-Pot Slow Cooker to see how it compared to the 4-quart version that I tested earlier this month. The results were pretty similar, and that’s good news! I really enjoyed the small one, and was happy with the meal I made with the larger one. So let’s dig into some of the details of what makes this model from Crock-Pot a recurring review on FoodForNet, and how it compares to other six quart slow cookers.
A surprise review from Frigidaire! Today we’re looking at the Frigidaire Professional stainless 7-quart programmable slow cooker. Usually I spend all of my time reviewing Hamilton Beach and Crock-Pot models because there are so many of them, but I like to branch out when possible and try some different brands to see how they compare. Surprisingly, I really liked this Frigidaire slow cooker! Mainly it’s because it actually looks nice instead of looking like a bulky thing that your grandma has been using for 30 years.
It does cost a it more than other similar sized appliances though, so let’s also take a look at how it performed and and see if it’s worth the cost.
Making shredded beef in a slow cooker is pretty simple. Meat has a naturally tasty flavor, so all you really need is to add some beef broth and fresh pepper and let it cook for 6 to 8 eight hours. Boom. Done. Delicious shredded beef. What really make the meal is going to be the cut of meat you get, and if you cook it for an appropriate period of time.
However, because the basic shredded beef recipe is so simple, it opens the door for lots of creative recipes. Personally, I like to borrow from other things to get my ideas – in this case I’m taking the idea of “original chocolate” and turning it into a beef recipe. Did you know that chocolate was originally bitter and spicy? Well, we aren’t trying to make our beef taste bitter, but we are going to go for a spicy chocolate flavor.
After the massive success of my slow cooker Mexican breakfast casserole, I thought I’d try to make another recipe with corn tortillas. I dunno, it’s something about the corn tortillas soaked in juices that make me think of delicious tamales. So I started with the basic idea of enchiladas this time and adapted it for the slow cooker.
This is comfort in a bowl. It’s rich, it’s smoky, it’s warm. It’s like having bbq and a chunky, hearty serving of soup in one meal. It’s also an all-in-one pot preparation, so what, if any, could be more perfect?
I’ve used dried navy beans particularly for its availability and its good shelf life. You could use pretty much any type, or even a combination of beans for this. Fresh, dried, canned – doesn’t matter. Just adjust your cooking times accordingly.
Growing fond of my slow cooker lately having used it for a few stews, soups, and braised dishes turning out excellent results. These were expected though as I knew I could use the cooker for pretty much any dish that involved a cooking liquid of some sort. I had to put it through a challenge of a cooking method of which honestly, I had no certainty of success. I wanted to see if it was capable of roasting meat, given the method’s rather dry cooking nature.
I’ve done this recipe a few times with success in a conventional oven. Though I knew it would taste equally fantastic out of a slow cooker, I’m uncertain if I could nail cooking the meat to my desired temperature, which is medium-rare, and if ever possible, how long do I cook it for? To take out the guess work, I took out my trusty meat thermometer.