Gourmet nutrition - Crock Pots

MarkMero · 12-31-2005, 06:51 AM

I'm thinking about doing some of the Crock Pot recipes from Gourmet Nutrition so i'm about to get myself a Crock Pot.

Before I do this I was wondering if anyone could tell me what size pot would be sufficient to make all of the Crock Pot recipes as they are in the book (it seems that the pots on sale range from about 3.5l to 6.5l).

Many thanks & have a great New Year!

gobbla · 12-31-2005, 09:05 AM

bigger is better when it comes to crock pots

chaddeadhd · 12-31-2005, 09:55 AM

While almost a standard feature anymore, I would suggest getting a crock pot with the removable crock. Much easier to clean when you can pull it out and run it through the dishwasher.

And bigger is better.

MarkMero · 12-31-2005, 10:51 AM

Thanks for the advice. Am I right in saying that Crock Pots have to be at least half full when using them.

If so, the would the recipes in GN fill over half the capacity of a 6.5 litre pot?

Thanks again. [img]smile.gif[/img]

gobbla · 12-31-2005, 11:13 AM

I don't *think* it "needs" to be half full, BUT, I don't think it would be a problem. I'm looking at the "soups" section to GN, while there's not a ton of liquid there IS a lot of vegi's. Vegis have a lot of liquid in them and are pretty mass intense themselves.

I wouldn't even TRY to do one of the recipies in anything under a 5 quart slow cooker. Not only does it need to be big enough to fit everything in it but it needs to be big enough to stir that everything and have enough expand room in it so you don't end up with a kitchen dissaster (tasty as it may be). Even if you do need it to be half full, 3 quarts is NOTHING. I'm sure any of the recipies could give you that much.

I went on the WALMART website and seen one that you could stick in the oven and use on the stove for a quick re-heat. Now I don't want to sound too domestic here but that's pretty bad ass right there, boy howdie.

castufari · 01-01-2006, 07:42 AM

Go for the largest one you can get that was a removeable crock. Trust me here, you don't want one that you can't remove, cleaning them can be a PITA. If it is removeable you can at least soak it in hot water while you do other things.

My mom has one that she's had for 30 years or so, she cooks with it weekly. The cool thing is that you can load 'em up then go away for the day and come home to HOT FOOD.

-=-

Burnt pan tip: if you burn something in a pan (like i do too much) rinse it out, put an inch or so of water in there and some baking soda then bring it to a boil. Let it boil a minute, then turn it off. The crud will be removed!