Does this mean it's time to get a new crockpot, OR....

[mishquilt]

Is it perhaps time for me to give up crock-pot cooking???

Hello all.
As I mentioned last week, I dug out the crock pot, purchased Mable Hoffman's (highly recommended) book and decided to get cooking.
Unfortunately only one of my three attempts was a success. DH and DS actually liked the Sloppy Joes and they were edible (non-gourmet but we're talking crockpots here). Basically, my first reaction was that the meat cooked for too long. The flavor was reminiscent of Sloppy Joe's I haven't tasted since middle school (I suppose this could be good or bad, depending on who is eating it). I decided that for the next recipe, I would decrease the cooking time because I thought my own crockpot might run a bit too hot (A Corningware large oval pot from the early 80's--I'm guessing it would hold about 12 cups). The next dish I made from Mables book was Sorrento Chicken Roll-Ups. These received great reviews so, I thought it would be a no-brainer. These required chicken breast (paillards--I think) pounded into 1/2 inch thickness and rolled with prosciutto and a mustard/herb mixture. I decreased cooking time by one hour and these were still cardboard in texture. DH wouldn't even eat the leftovers and if you knew him, you would be shocked. Finally, today, I made Mable's Beef Stroganoff. I bought the Round Steak as required, cut it into 1/4 inch thick slices..etc. While the flavor of this dish was great, the meat was way too dry. I re-checked my measurements for liquids and I was accurate.
Currently, I have Mable's "Grandma's Rice Pudding" in the crockpot and if this doesn't prove to be a success, I will have to end the relationship.
Any ideas on what I might be doing wrong? Is it possible that my unit just runs way too hot? Any recommendations for a fool-proof brand of crockpot?

Oy, the frustration.


Mishquilt

[sneezles]

I can't imagine round steak cut into 1/4-inch thick slices making a good stroganoff, period. Did you mean 1/4-inch strips?

Since only one of three recipes were to your liking maybe it's the cookbook and not the crockpot? Older crockpots tend to be lower in heat than the newer ones not the opposite.

[Hammster]

I don't know if Mable's book has been updated for the hotter cooking crockpots. But, I tend to reduce cooking times by a couple hours. Also, I don't use round steak in the crockpot or any slow cooking methods. It's too lean for that method of cooking. I'll purposely use a fattier cut of meat when it calls for round steak in a recipe.
Another thing to remember, is that the harder vegetables (like potatoes, carrots, etc) take longer to cook in the CP than does the meat. So, once the veggies are tender, the dish is done.

If I may recommend a t&t recipe from that book, try the "Black Forest Pot Roast".
Just reduce cooking time a couple hours.

HTH

[sneezles]

Also, I don't use round steak in the crockpot or any slow cooking methods. It's too lean for that method of cooking.

Have to disagree with you here. Eye of the Round would certainly be to lean but round steak works just great in a braise. I just made Swiss steak using round steak and it was slow-cooked in a 300º oven for 2 hours and was fork tender.

[Hammster]

Have to disagree with you here. Eye of the Round would certainly be to lean but round steak works just great in a braise. I just made Swiss steak using round steak and it was slow-cooked in a 300º oven for 2 hours and was fork tender.

Glad you had a good experience with round steak. Was it also still juicy? I find it tends to dry out and that's the bigger issue for me. Maybe it's San Diego markets, but all round steak seems super lean around here.
I can get top sirloin on sale for round steak prices from time to time and that's what I prefer to use when a recipe calls for round steak in a slow braise or slow cooker.

[sneezles]

Glad you had a good experience with round steak. Was it also still juicy?

Absolutely! I've never had a bad experience with round steak as long as it's braised.

[punkin]

I would say don't give up. This may or may not help...but a few years ago I was going through a major kitchen renovation and lived off the crockpot and an electric skillet for a few months. Most of the recipes I got off this BB (long-overdue thanks out to all the old posters). While I did enjoy some recipes, some just didn't cut it for me, even if the recipe had gotten many rave reviews. I think crockpot cooking is good for some things, and not for others - and deciding which category that fits in is highly subjective. For example, cooking a whole chicken in a crockpot is great for some - but I miss the flavor and texture of roasted chicken the same way I miss the flavor of chicken if I, say, poach boneless skinless chicken breast rather than my regular baking breasts on the bone with skin. Does that make sense? Through trial and error I learned what I liked and didn't like in the crockpot, and now am looking forward to using it as a time-saver this winter (if it ever gets cold - it's still 80+ degrees here)

I also learned to check on the dish ahead of the time stated in the recipe because of the differences in cooking times between crockpots. My crockpot is relatively new and still needed different cooking times than most recipes. I just learned to trust my instincts (and my cooking thermometer ) to judge when something was 'done' the first time I made it.

[nuttymamma]

I was delighted to see your post because I'm near to throwing my crock pot out the window!!!! It would be great if I could rely on this form of cooking for our busy schedule but like you, I often come home to chicken breasts that are so dry no one wants to eat them.
I was thinking that maybe my glass top seal wasn't tight enough as it doesn't seem to lie completely flat all the way around the crock. Has anyone else experienced this?

[Hammster]

I was delighted to see your post because I'm near to throwing my crock pot out the window!!!! It would be great if I could rely on this form of cooking for our busy schedule but like you, I often come home to chicken breasts that are so dry no one wants to eat them.
I was thinking that maybe my glass top seal wasn't tight enough as it doesn't seem to lie completely flat all the way around the crock. Has anyone else experienced this?

Chicken pieces are tricky in the crock pot. Try starting them from frozen, especially if the crock will be going all day. That seems to stave off the dryness.
I've never had a lid seal perfectly, but I'm not so sure that's bad for crockpots. They create so much liquid anyway, that if a little evaporates out, you likely won't miss it.

[leebee]

Look at the recommended crock pot size for your recipes. If I make a smaller quantity recipe in my larger crock, it sometimes doesn't turn out. I have both a 3.5 qt model and a 5 qt. If I want to use my larger one w/ a recipe intended for a 3.5 qt crock, I always increase ingredients (maybe just including a bed of veggies like carrots & potatoes). It seems to make a difference. Just cutting cooking time doesn't seem to be satisfactory when I use the larger crock for a smaller-quantity recipe. I love my crock pots (I have a pork roast in one and cabbage in another as I post!). Good luck!

[Hammster]

Look at the recommended crock pot size for your recipes. If I make a smaller quantity recipe in my larger crock, it sometimes doesn't turn out. I have both a 3.5 qt model and a 5 qt. If I want to use my larger one w/ a recipe intended for a 3.5 qt crock, I always increase ingredients (maybe just including a bed of veggies like carrots & potatoes). It seems to make a difference. Just cutting cooking time doesn't seem to be satisfactory when I use the larger crock for a smaller-quantity recipe. I love my crock pots (I have a pork roast in one and cabbage in another as I post!). Good luck!

I've read that about using different sizes for recipes. But, I've always had larger crockpots and never had room to store 2, so I've always cooked in just one crockpot regardless of recipe size and they seem to come out just fine. That's been my experience anyway. I do find I have to reduce cooking time with the newer crockpot I have as even on low I see little bubbles forming in the liquid. (Like a very gentle simmer)

[leebee]

I've read that about using different sizes for recipes. But, I've always had larger crockpots and never had room to store 2, so I've always cooked in just one crockpot regardless of recipe size and they seem to come out just fine. That's been my experience anyway. I do find I have to reduce cooking time with the newer crockpot I have as even on low I see little bubbles forming in the liquid. (Like a very gentle simmer)

Well, just as you can only speak to your experience, I can only speak to mine. I do notice a difference on some recipes, mostly those that use chicken and/or smaller pieces or slices of meat. In my opinion, it would be worth a little experimenting on the part of the OP, since I do find my crock pots to be so convenient.

[memartha]

Unfortunately, I think you have to try, try again until you figure your crock pot out. I think maybe it is too big for what you're making. It also sounds like it runs hot. In my experience, chicken (boneless breasts) cooks VERY quickly and tends to get dry. The very thin chicken paillards you made would probably have been done in about 3 hours on low in my (hot) crockpot... I'm wondering how long you cooked them.

I'm wishing you success with the Rice Pudding. I've found that things like soups, pumpkin butter and baked apples are no-brainers; meats and chicken can be tricky. Mable has a recipe for Chinese Roast Chicken (p. 129) that works for me, as written, if you're willing to give it a try.