the meats in kentucky burgoo and green pepper steak overcooked in a short amount of time.
i've cooked a chuck roast w/veggies
used it to make dumplings ( meat inside wrapped with wonton wrap)came out awesome.
then i went on to the real need for the steamer,making chinese pork dumplings [dim sum].
from vegetables to fish and chicken, they all come out perfect!
i used it daily to cook everything including meats, veggies, hard boiled eggs, and even apples for homemade applesauce.
i like the size and the oval shape--enough for some leftovers, yet will fit a chicken breast easily.
i bought this particular cooker after reading the recommendations printed in "not your mother's slow cooker: recipes for two." it's a great size, and the oval shape means a more useful cooking
i was pretty happy with it, the lock things can get in the way but overall it worked well until one day the insert cracked all across the bottom and roast drippings seeped out.
i got a nice-sized roast in the little thing.
"the most uneven slow cooker at low temperature, and high temperature failed to push the internal temperature of the pot roast much over 190 degrees..."
i have a big hamiton beach slow cooker, but sometimes it's way too big for just my husband and i.
i made meatballs and transported them in 5 degree temps and we got to our destination with the meatballs still hot.
one thing about hamilton beach crockpots is that they do cook a little hot.
it has an oval shape which is good for surface space to meat ratio.
i had a 7 1/2 qt slow cooker--great for pot roast and meals for a mob, but for us now, it is too big.
this product also does a good job cooking and tenderizing meats.
works best for meats and beans.
you can use frozen meat and veggies for a sunday dinner taste with monday evening effort.
we've tried 3 recipes--chicken and beef and all came out wonderfully delicious.
i've been doing chicken breasts and they come out tender and juicy every time.
(that makes cookers less desirable to me at least) it has recipes for meats that i dont usually buy, like dark meats and pot roast and stuff like that...apparently chicken breast, etc come out dry.
chicken soup last night was great.
cooked a roast with potatoes and carrots.
the other day, i cooked the whole pot full of chicken soup for 5hrs, 2.5 on high and 2.5 on low and it turned out beautifully.
i guess that's fine, but when you cook meat it's suggested you cook on high for 2 hours.
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