Ophelia wrote:

> "Gary" wrote in message ...
>
> Ophelia wrote:
> >
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote:
> >
> >> "cshenk" wrote in message
> >> ...
> > >
> >> Ophelia wrote:
> > >
> >> >
> >> > Gary wrote:
> >> >
> >> > Stock
> >> >
> >> >> Yes. For best results, simmer a stock for 24 hours. I use a
> >> >> crockpot to make it easier. Don't have to watch over it.
> >> >
> >> > On low? Lid on?
> > >
> >> Crockpots do not cook with lid off
> > >
> >> ===
> > >
> >> Of course it doesn't!!!!! I was meaning open just a very tiny bit
> >> duhhhhhhhhhhhh
> >
> > Nope, not even a tiny bit. If I want to reduce it later, I'll
> > generally use the stove but mostly, I don't start with as much
> > water as stove top cooking since it won't boil off any.
> >
> > ====
> >
> > Carol! I don't do it either! It was a question to Gary about
> > what HE does when he cooks his stocks over many hours!
>
> Always with lid on here.
>
> ====
>
> Thanks, Gary. I thought so but I wanted to check I read about
> people taking off the lid to allow the stew (whatever) to thicken, so
> I thought I would ask

Ophelia, this may be based on a little cross the pond confusion. Where
you are, 'slow cookers' can be metal based instead of ceramic while for
us, that is a specific term for a type. Once he said crockpot (as a
USA person), we knew cracking the lid was not part of the equasion.

https://www.amazon.com/Crock-Pot-SCV...dp/B000AB32PE/

That is a classic version. We don't call it a crockpot if it isnt a
ceramic liner type like this.