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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]For some reason onions, garlic and shallots develop that metallic taste in slow cookers.  [b]I would either sauté them separately and add them near the end[/b], omit them or substitute leeks.  I don't know if other foods do the same thing.  I've heard some commercial broths have a metallic taste, and that would only intensify when concentrated.[/quote]
Why bother using the slower cooker, then?
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It's a cooking technique - low temps over a long period of time - not just a lazy mom gimmick. If you put crappy ingredients in there you will get a crappy meal. If you use it correctly you will end up with some delicious meals.

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This.  I just made an amazing beef vegetable barley soup in my crock pot.  It is possible to make great food using a crock pot, but you have to know what you're doing.  The dump-everything-in-and-cook-for-12-hours method will more often than not result in bland, nasty food.  Using a lot of canned and processed ingredients can result in that off taste as well.  [/quote]

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