Is it Me or My Slow Cooker?

[Anonymous]

I have a crock pot (or slow cooker ... whatever you call it) that I've used a handful of times. Always following a recipe; not improvising. It's a nice crock pot -- Cuisinart brand, 3.5 qt., with a timer. I bought it about 1 year ago, I think.

The last couple recipes I've made, the food hasn't been cooking through, especially veggies. I made beef stew tonight. The directions say 30 mins on high, then about 6 hours on low. I did the high for 30 mins, and then put it on low, where it cooked for 8 hours. Then I cooked it again on high for 30 mins, and another 2 or 3 hours on low. The potatoes are still not done (and they're cut in small cubes). Carrots not done either, and even the beef is still pink. It's too hot to eat directly from the crock pot, and the edge of the metal on the crock pot is hot enough that it burns me if I touch it. There's enough liquid in it that it mostly covers all of the meat and veggies, and the crock pot is about 3/4 full.

So is it likely that, even after a few uses, and despite feeling pretty hot, it's just not getting hot enough to cook things through? Or could it be something I'm doing?

[Anonymous]

Sounds broken. Even on low for that amount of time it would be boiling over with that much liquid. I just cooked same thing and set it to high for about 5-6 hours and it was definitely done.

[Anonymous]

I think with that much liquid and the amount of time you're cooking it, it should absolutely be done. I just made beef stew in my slow cooker a couple of weeks ago and low for 8 hours did the trick (potatoes, carrots, beef, all cooked through).

[Anonymous]

Def sounds broken.

[Anonymous]

Thanks for the replies. I don't cook a lot, but usually I have no trouble if I follow a recipe. Still, I tend to assume it's user error if something goes wrong, since I'm not a super chef. This is aggravating because it's the third slow cooker I've bought (one kept burning things, and the other was so small as to be useless), and it wasn't cheap. I guess I'll try calling Cuisinart and see if they're will to do anything. Grr.

[Anonymous]

It should definitely be done after that amount of time.

Are you taking the lid off frequently? I ask b/c you should not be removing the lid to stir the food or anything. I've heard that removing the lid can add up to 30 min to the cooking time each time you do it - because the temp is so low and it heats so slowly, it takes a long time to recover the heat loss from removing the lid.

That's the only thing I can think of, other than a defective crockpot. But it's odd that yup said the crock is hot & so is the food, but it's not cooked through.

[Anonymous]

I use my slow cooker ALL the time, and that was more than enough time for potatoes (30 min on high and 2-3 hours low is more than enough time for potatoes). It's not you

[Anonymous]

As expensive as Cuisinart crock pots are, they are not very good. I used to have a 6 qt one that burned everything. The insert cracked. When it turned out that buying a new insert was going to be about the same amount as buying a new (non Cuisinart) slow cooker, I bought a new one. The Amazon reviews on the Cuisinart slow cookers are pretty negative and confirm your experience. Not sure if it is the thermostat, the insert not fitting properly, the lid not sealing well enough, or what, but you are not alone in your challenges.

I now have a Hamilton Beech 6qt programmable that I adore. If you have the space and funds, maybe relegate the one you have for keeping things warm at parties but not for cooking, and buy something else.

[Anonymous]

I also have the Hamilton Beach 6-qt programmable & it works great. I've had it for years, but I don't remember it being very expensive.

[Anonymous]

Crap! I love my new Cuisenart slow cooker - so its going to stop working in a year - like all the cheaper brands?

OP. I've read that the thing that easily breaks in the thermometer. Most of mine have gone the other way - they only cook on super high. Which I guess is better in terms of food safety, but is annoying when a great recipe suddenly turns out black and/or crunchy. With the cheap ones, I can't figure out how to replace the part, but I wonder if there is a way to replace it with a better model.

[Anonymous]

OP here. It turns out, it was me. At least, it seems like it. I think I was lifting the lid too often to stir it. I tried another recipe last weekend -- a pork shoulder in hoisin sauce -- cooked it for 10 hours on low, and it came out beautifully.

Hopefully my next attempt will be equally as successful. Thanks to everyone who chimed in, especially the PP with the tip about keeping the lid closed.

[Anonymous]

Not exactly an answer to the question asked by OP, but I have noticed that slow cookers are all a bit different. I also have the Cuisinart 3.5 quart. Initially I tried recipes I had used with other slow cookers - they did not work very well - needed additional cooking time. Then I made several recipes in the Cuisinart cookbook - they came out wonderfully. Now I can go back and adjust my old recipes. I think the Cuisinart cooks a bit slower than some and needs more time on high. According to the manual, if you open the lid, you need to add 30 minutes cooking time. I've been happy with my Cuisinart.

[Anonymous]

Anonymous wrote:OP here. It turns out, it was me. At least, it seems like it. I think I was lifting the lid too often to stir it. I tried another recipe last weekend -- a pork shoulder in hoisin sauce -- cooked it for 10 hours on low, and it came out beautifully.

Care to share that pork in hoisin sauce recipe? Sounds fantastic!

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here. It turns out, it was me. At least, it seems like it. I think I was lifting the lid too often to stir it. I tried another recipe last weekend -- a pork shoulder in hoisin sauce -- cooked it for 10 hours on low, and it came out beautifully.

Care to share that pork in hoisin sauce recipe? Sounds fantastic!

Yes, please share

[Anonymous]

Please???