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9/22/2017 12:11:25 AM
Posted: 9/27/2005 7:09:16 PM EDT
That thread the other day about crock pot roast recipies enticed me to go out and buy a shitload of ingredients for a slowcooker recipe.

I had planned on putting it in tonight to have to eat tomorrow for breakfast lunch and dinner.


I get all of the stuff cut up, the roast browned, the cans of beef stock open, and then I go to get the crock pot.


... AND I DROP AND BREAK THE DAMN THING!!!!!


So anyway, if I dump all of this stuff in a regular pot with a lid, will it be OK in the oven overnight (about 8 hours) at 200 or so degrees? What temp does a crock pot hold on the low setting?


Link Posted: 9/27/2005 7:12:04 PM EDT
Go to Wallyworld and buy a new one.
Link Posted: 9/27/2005 7:12:16 PM EDT
Link Posted: 9/27/2005 7:14:04 PM EDT
200 degrees sounds a bit high.
Link Posted: 9/27/2005 7:17:16 PM EDT
Link Posted: 9/27/2005 7:17:18 PM EDT
from Mrs. NMSights book of West Bend - the Slo-Cooker Plus:

Setting 1 1 hr......95 F 2-5 hrs......120 F

Setting 2 1 hr....100 F 2 hrs....120 F 5-10 hrs.....160 F

Setting 2 1/2 (Har, har. It actually says here "half way between Setting 2 and Setting 3." Well DUH 1 hr....140 F 2 hrs....165 F 5-10 hrs....175 F

That's enough. I'm tired of typing.
Link Posted: 9/27/2005 7:18:18 PM EDT

Originally Posted By SP1Grrl:
Low is about 200 degrees and high is about 300 degrees. It should be fine in the oven overnight, but I wouldn't put a lid on it. I'd use foil instead...just make sure it's good and tight.



Why foil instead of a lid?
Link Posted: 9/27/2005 7:19:17 PM EDT

Originally Posted By Burley:
200 degrees sounds a bit high.



That is a good question. I don't know. When we use our Crock Pot on low it boils/bubbles very slowly. The lid isn't too heavy so it's not like it's a pressure cooker that will boil at a lower temp.

My "guess" is between 212F and 220F.
Link Posted: 9/27/2005 7:19:30 PM EDT
[Last Edit: 9/27/2005 7:19:48 PM EDT by Red_Beard]

Originally Posted By -brass-:

Originally Posted By Red_Beard:
That thread the other day about crock pot roast recipies enticed me to go out and buy a shitload of ingredients for a slowcooker recipe.

I had planned on putting it in tonight to have to eat tomorrow for breakfast lunch and dinner.


I get all of the stuff cut up, the roast browned, the cans of beef stock open, and then I go to get the crock pot.


... AND I DROP AND BREAK THE DAMN THING!!!!!


So anyway, if I dump all of this stuff in a regular pot with a lid, will it be OK in the oven overnight (about 8 hours) at 200 or so degrees? What temp does a crock pot hold on the low setting?





Got a 24 hour Wal-Mart?



not a bad idea, that would be about a six mile drive, and it's in a somewhat "diverse" part of town.



I'd rather just stick it in the oven if I can get it to turn out right.
Link Posted: 9/27/2005 7:19:44 PM EDT

Originally Posted By Red_Beard:

Originally Posted By SP1Grrl:
Low is about 200 degrees and high is about 300 degrees. It should be fine in the oven overnight, but I wouldn't put a lid on it. I'd use foil instead...just make sure it's good and tight.



Why foil instead of a lid?



A lit won't seal as well. That's why crockpots are designed the way they are.
Link Posted: 9/27/2005 7:20:09 PM EDT
I think most slow cookers get to about 190-210 on low. Definitely don't go lower than 180. You'll create a bacterial incubator. Use a heavy dutch oven in the oven at about 190-200, and you should be fine. A lightweight pot might not work as well.
Link Posted: 9/27/2005 7:20:12 PM EDT
At 300 degrees you're not going to have any liquid left after an hour or two.
Link Posted: 9/27/2005 7:24:13 PM EDT

Originally Posted By Admiral_Crunch:
I think most slow cookers get to about 190-210 on low. Definitely don't go lower than 180. You'll create a bacterial incubator. Use a heavy dutch oven in the oven at about 190-200, and you should be fine. A lightweight pot might not work as well.




No heavy dutch oven, just a regular pot with a thick copper clad bottom, but normal thickness walls.

Link Posted: 9/27/2005 7:25:21 PM EDT

Originally Posted By FLGreg:
That is a good question. I don't know. When we use our Crock Pot on low it boils/bubbles very slowly. The lid isn't too heavy so it's not like it's a pressure cooker that will boil at a lower temp.

My "guess" is between 212F and 220F.



A pressure cooker boils at a higher temp, not a lower temp. That's how it's able to cook faster.

Different pots have different lid designs. I know I'd feel much better with my pots' lids than with foil. Make sure your lid is oven-safe obviously.
Link Posted: 9/27/2005 7:26:39 PM EDT
MMMmmmm good ..... I made one yesterday. Stuck it in a crock pot for nearly 7 hours, it was falling apart when I finaly sat down to eat. Was the best i had made in a long time.
Link Posted: 9/27/2005 7:28:01 PM EDT
[Last Edit: 9/27/2005 7:28:45 PM EDT by Admiral_Crunch]

Originally Posted By Red_Beard:
No heavy dutch oven, just a regular pot with a thick copper clad bottom, but normal thickness walls.



You'd probably be fine, although you might get a little scorching. I'm not sure though, as I haven't done much cooking in a pot in the oven.
Link Posted: 9/27/2005 7:28:42 PM EDT
Link Posted: 9/27/2005 7:29:45 PM EDT
Link Posted: 9/27/2005 7:30:57 PM EDT

Originally Posted By -brass-:

This is ARF, you ARE armed, aren't you?





That would be illegal here ...
Link Posted: 9/27/2005 7:32:00 PM EDT

Originally Posted By Admiral_Crunch:

Originally Posted By FLGreg:
That is a good question. I don't know. When we use our Crock Pot on low it boils/bubbles very slowly. The lid isn't too heavy so it's not like it's a pressure cooker that will boil at a lower temp.

My "guess" is between 212F and 220F.



A pressure cooker boils at a higher temp, not a lower temp. That's how it's able to cook faster.

Different pots have different lid designs. I know I'd feel much better with my pots' lids than with foil. Make sure your lid is oven-safe obviously.



My bad. Never cooked with a pressure cooker. I flunked chemistry in high school.
Link Posted: 9/27/2005 8:10:57 PM EDT
[Last Edit: 9/27/2005 8:11:44 PM EDT by Hiwathl]
Crock Pots are cheap(like me) and easier to clean up than a burnt mess on the other option many great food to be made in a crockpot get it,set it.lett'er simmer Enjoy some good tastey food adjust recipes for future meals hard to go wrong with that.
Link Posted: 9/27/2005 8:20:42 PM EDT

Originally Posted By FLGreg:

Originally Posted By Burley:
200 degrees sounds a bit high.



That is a good question. I don't know. When we use our Crock Pot on low it boils/bubbles very slowly. The lid isn't too heavy so it's not like it's a pressure cooker that will boil at a lower temp.

My "guess" is between 212F and 220F.




Yeah, mine boils on the low setting also.

I put it in a pot in the oven and set it for 215.

IF it's not done by morning I'll just crank it up for an hour or so.


Link Posted: 9/28/2005 4:41:02 AM EDT
Link Posted: 9/28/2005 4:55:00 AM EDT
The new ones suck. Made in China. My mom's has seen regular use since 1973 and still works great. The wife and I bought a new one and it lasted two weeks.
Link Posted: 9/28/2005 4:55:58 AM EDT

Originally Posted By -brass-:
Well, how'd it work?




dried out too much, but edible

Link Posted: 9/28/2005 6:14:16 AM EDT
Before crock pots there was such a thing as a "roaster pan".
Link Posted: 9/28/2005 6:18:44 AM EDT

Originally Posted By Bumblebee_Bob:
Before crock pots there was such a thing as a "roaster pan".




Ok, how do you use one to cook a roast so that it takes 8 hours to finish?
Link Posted: 9/28/2005 10:01:10 AM EDT

Originally Posted By Red_Beard:

Originally Posted By Bumblebee_Bob:
Before crock pots there was such a thing as a "roaster pan".




Ok, how do you use one to cook a roast so that it takes 8 hours to finish?



Beats me! I always let mom do the cooking.
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