Cindy Hamilton wrote:

> On Tuesday, November 26, 2019 at 10:40:28 AM UTC-5,
> wrote:
> > On Saturday, November 23, 2019 at 6:05:15 AM UTC-5, Cindy Hamilton
> > wrote:
> > > On Friday, November 22, 2019 at 5:17:00 PM UTC-5, Sheldon wrote:
> > > > Better than TV Celebrity Chef... BEEF STEW:
> > > > https://postimg.cc/BXZbmNWf
> > >
> > > It looks very tasty. I'll have one piece of beef and Jill's share
> > > of the carrots.
> >
> > Yuck! Carrots only taste great if they're diced with celery and
> > boiled with plenty of salt and chicken fat
>
> How limiting. I like carrots lots of ways:
>
> Raw
> Roasted or grilled
> Stir-fried
> Boiled/steamed (although it doesn't really do them justice). They're
> improved by frying ginger and garlic in a little butter and dressing
> the cooked carrots with the flavored butter.
>
> Pretty much anything that doesn't involve added sugar. No glazes.
>
> And, of course, there is an infinitude of flavorings that you can add.
> Indian (curry) spice mixtures; various herbs alone or in combination,
> etc.
>
> Cindy Hamilton

I do like a bit of honey with them in a sort of glaze, but I don't use
much.

On Fri, 29 Nov 2019 17:45:45 -0600, "cshenk" > wrote:

wrote:
>
>> On Tuesday, November 26, 2019 at 9:40:28 AM UTC-6,
>> wrote:
>> >
>> > Carrots only taste great if they're diced with celery and boiled
>> > with plenty of salt and chicken fat
>> >
>> That truly sounds stomach churning.
>
>Tonight at 11, watch 'as the stomach churns..'

Barefoot Contessa is on TV at 11?

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?

On Friday, November 29, 2019 at 6:47:21 PM UTC-5, cshenk wrote:
> Cindy Hamilton wrote:
>
> > On Tuesday, November 26, 2019 at 10:40:28 AM UTC-5,
> > wrote:
> > > On Saturday, November 23, 2019 at 6:05:15 AM UTC-5, Cindy Hamilton
> > > wrote:
> > > > On Friday, November 22, 2019 at 5:17:00 PM UTC-5, Sheldon wrote:
> > > > > Better than TV Celebrity Chef... BEEF STEW:
> > > > > https://postimg.cc/BXZbmNWf
> > > >
> > > > It looks very tasty. I'll have one piece of beef and Jill's share
> > > > of the carrots.
> > >
> > > Yuck! Carrots only taste great if they're diced with celery and
> > > boiled with plenty of salt and chicken fat
> >
> > How limiting. I like carrots lots of ways:
> >
> > Raw
> > Roasted or grilled
> > Stir-fried
> > Boiled/steamed (although it doesn't really do them justice). They're
> > improved by frying ginger and garlic in a little butter and dressing
> > the cooked carrots with the flavored butter.
> >
> > Pretty much anything that doesn't involve added sugar. No glazes.
> >
> > And, of course, there is an infinitude of flavorings that you can add.
> > Indian (curry) spice mixtures; various herbs alone or in combination,
> > etc.
> >
> > Cindy Hamilton
>
> I do like a bit of honey with them in a sort of glaze, but I don't use
> much.

Everybody's different. I don't like glazed anything (except doughnuts).

Cindy Hamilton

On 11/30/2019 2:47 AM, 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?Â* Lid on?
>
Yes, lid on. It's a crock pot.

Jill

Ophelia wrote:
>
> Gary wrote:
> > 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?

Always with lid on.
I fill it up, turn it on to high for about an hour just to
get hot faster, then turn it down to low and let it do it's
thing. Temp is about 190F on low if I remember correctly.
On high, temp is just a few degrees lower than boiling temp.

I'll write those 2 temps down next time.

"Gary" wrote in message ...

Ophelia wrote:
>
> Gary wrote:
> > 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?

Always with lid on.
I fill it up, turn it on to high for about an hour just to
get hot faster, then turn it down to low and let it do it's
thing. Temp is about 190F on low if I remember correctly.
On high, temp is just a few degrees lower than boiling temp.

I'll write those 2 temps down next time.

==

Thanks, Gary)

On Sat, 30 Nov 2019 07:47:25 -0000, "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?

My gas stove has a simmer burner (right rear), no need to watch over
it... however I often use larger pots so I increase the flame
accordingly to maintain a low simmer, and I can add ingredients and
increase the heat long enough to bring it back to a low simmer
quickly. I found all crock pots much too tiny and weakly heated for
going through the trouble of making stock. I consider crock pots toys
r us cooking. The only thing my crock pot did well was steel cut oats
(pin oats), didn't need to onstantly stir. My usual stock pot is an
18 quart PIAZZA, I have much larger but I found by the time I remove
the solids the 18 quart pot produces a good 12 quarts of stock, which
for home use is a proper amount for one kind of stock. I don't lift
the pot to pour out the stock, not because I can't but that's
dangerous, and would actually be stupid , I use a 2 cup ladle for
the liquid and a skimmer for the solids. For me picking over the
solids becomes a cook's treat.

On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>
> My gas stove has a simmer burner (right rear), no need to watch over
> it... however I often use larger pots so I increase the flame
> accordingly to maintain a low simmer, and I can add ingredients and
> increase the heat long enough to bring it back to a low simmer
> quickly. I found all crock pots much too tiny and weakly heated for
> going through the trouble of making stock. I consider crock pots toys
> r us cooking. The only thing my crock pot did well was steel cut oats
> (pin oats), didn't need to onstantly stir. My usual stock pot is an
> 18 quart PIAZZA, I have much larger but I found by the time I remove
> the solids the 18 quart pot produces a good 12 quarts of stock, which
> for home use is a proper amount for one kind of stock. I don't lift
> the pot to pour out the stock, not because I can't but that's
> dangerous, and would actually be stupid , I use a 2 cup ladle for
> the liquid and a skimmer for the solids. For me picking over the
> solids becomes a cook's treat.

I do steel cut oats often stove top. They only need stirring about 3 times in the hour it takes to cook them.

On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>
> My gas stove has a simmer burner (right rear), no need to watch over
> it... however I often use larger pots so I increase the flame
> accordingly to maintain a low simmer, and I can add ingredients and
> increase the heat long enough to bring it back to a low simmer
> quickly. I found all crock pots much too tiny and weakly heated for
> going through the trouble of making stock.

You're right about the size. However, modern crockpots are set to
a higher temperature to reduce the risk of food poisoning. Even
"low" is a pretty brisk simmer in mine.

But it's much too small to make stock.

Cindy Hamilton

On Sat, 30 Nov 2019 14:00:50 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
>> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>>
>> My gas stove has a simmer burner (right rear), no need to watch over
>> it... however I often use larger pots so I increase the flame
>> accordingly to maintain a low simmer, and I can add ingredients and
>> increase the heat long enough to bring it back to a low simmer
>> quickly. I found all crock pots much too tiny and weakly heated for
>> going through the trouble of making stock.
>
>You're right about the size. However, modern crockpots are set to
>a higher temperature to reduce the risk of food poisoning. Even
>"low" is a pretty brisk simmer in mine.
>
>But it's much too small to make stock.
>
>Cindy Hamilton

'Zactly, toys R us cookery.
For stock minimally a 12 qt. pot is needed, on a stove top, preferably
gas.

wrote:
> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>
> My gas stove has a simmer burner (right rear), no need to watch over
> it... however I often use larger pots so I increase the flame
> accordingly to maintain a low simmer, and I can add ingredients and
> increase the heat long enough to bring it back to a low simmer
> quickly. I found all crock pots much too tiny and weakly heated for
> going through the trouble of making stock. I consider crock pots toys
> r us cooking. The only thing my crock pot did well was steel cut oats
> (pin oats), didn't need to onstantly stir. My usual stock pot is an
> 18 quart PIAZZA, I have much larger but I found by the time I remove
> the solids the 18 quart pot produces a good 12 quarts of stock, which
> for home use is a proper amount for one kind of stock. I don't lift
> the pot to pour out the stock, not because I can't but that's
> dangerous, and would actually be stupid , I use a 2 cup ladle for
> the liquid and a skimmer for the solids. For me picking over the
> solids becomes a cook's treat.
>

Popeye, I thought yoose would use the steam jacketed kettle for
cookin up yoose stock.

Cindy Hamilton wrote:
> On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
>> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>>
>> My gas stove has a simmer burner (right rear), no need to watch over
>> it... however I often use larger pots so I increase the flame
>> accordingly to maintain a low simmer, and I can add ingredients and
>> increase the heat long enough to bring it back to a low simmer
>> quickly. I found all crock pots much too tiny and weakly heated for
>> going through the trouble of making stock.
>
> You're right about the size. However, modern crockpots are set to
> a higher temperature to reduce the risk of food poisoning. Even
> "low" is a pretty brisk simmer in mine.
>
> But it's much too small to make stock.
>
> Cindy Hamilton
>

Popeye won't bother with less than 40 gallons, so crockpots are out
of the question.

"Cindy Hamilton" wrote in message
...

On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>
> My gas stove has a simmer burner (right rear), no need to watch over
> it... however I often use larger pots so I increase the flame
> accordingly to maintain a low simmer, and I can add ingredients and
> increase the heat long enough to bring it back to a low simmer
> quickly. I found all crock pots much too tiny and weakly heated for
> going through the trouble of making stock.

You're right about the size. However, modern crockpots are set to
a higher temperature to reduce the risk of food poisoning. Even
"low" is a pretty brisk simmer in mine.

But it's much too small to make stock.

Cindy Hamilton

===

I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
pretty big

On Sun, 1 Dec 2019 10:09:33 -0000, "Ophelia"
> wrote:

>"Cindy Hamilton" wrote in message
...
>
>On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
>> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>>
>> My gas stove has a simmer burner (right rear), no need to watch over
>> it... however I often use larger pots so I increase the flame
>> accordingly to maintain a low simmer, and I can add ingredients and
>> increase the heat long enough to bring it back to a low simmer
>> quickly. I found all crock pots much too tiny and weakly heated for
>> going through the trouble of making stock.
>
>You're right about the size. However, modern crockpots are set to
>a higher temperature to reduce the risk of food poisoning. Even
>"low" is a pretty brisk simmer in mine.
>
>But it's much too small to make stock.
>
>Cindy Hamilton
>
>===
>
> I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
>pretty big.

That sounds quite sexual.

wrote:
> On Sun, 1 Dec 2019 10:09:33 -0000, "Ophelia"
> > wrote:
>
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
>>> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>>>
>>> My gas stove has a simmer burner (right rear), no need to watch over
>>> it... however I often use larger pots so I increase the flame
>>> accordingly to maintain a low simmer, and I can add ingredients and
>>> increase the heat long enough to bring it back to a low simmer
>>> quickly. I found all crock pots much too tiny and weakly heated for
>>> going through the trouble of making stock.
>>
>> You're right about the size. However, modern crockpots are set to
>> a higher temperature to reduce the risk of food poisoning. Even
>> "low" is a pretty brisk simmer in mine.
>>
>> But it's much too small to make stock.
>>
>> Cindy Hamilton
>>
>> ===
>>
>> I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
>> pretty big.
>
> That sounds quite sexual.
>

Yoose wanna hump a pot Popeye?

On Sun, 01 Dec 2019 15:19:55 -0500, wrote:

>On Sun, 1 Dec 2019 10:09:33 -0000, "Ophelia"
> wrote:
>
>>"Cindy Hamilton" wrote in message
...
>>
>>You're right about the size. However, modern crockpots are set to
>>a higher temperature to reduce the risk of food poisoning. Even
>>"low" is a pretty brisk simmer in mine.
>>
>>But it's much too small to make stock.
>>
>>Cindy Hamilton
>>
>>===
>>
>> I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
>>pretty big.
>
>That sounds quite sexual.

The weather forecast sounds sexual to you.

On Mon, 02 Dec 2019 07:27:56 +1100, Bruce >
wrote:

>On Sun, 01 Dec 2019 15:19:55 -0500, wrote:
>
>>On Sun, 1 Dec 2019 10:09:33 -0000, "Ophelia"
> wrote:
>>
>>>"Cindy Hamilton" wrote in message
...
>>>
>>>You're right about the size. However, modern crockpots are set to
>>>a higher temperature to reduce the risk of food poisoning. Even
>>>"low" is a pretty brisk simmer in mine.
>>>
>>>But it's much too small to make stock.
>>>
>>>Cindy Hamilton
>>>
>>>===
>>>
>>> I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
>>>pretty big.
>>
>>That sounds quite sexual.
>
>The weather forecast sounds sexual to yoU.

Scottish lassies would say the Loch Ness monster is "pretty big". LOL

Bruce wrote:
> On Sun, 01 Dec 2019 15:19:55 -0500, wrote:
>
>> On Sun, 1 Dec 2019 10:09:33 -0000, "Ophelia"
>> > wrote:
>>
>>> "Cindy Hamilton" wrote in message
>>> ...
>>>
>>> You're right about the size. However, modern crockpots are set to
>>> a higher temperature to reduce the risk of food poisoning. Even
>>> "low" is a pretty brisk simmer in mine.
>>>
>>> But it's much too small to make stock.
>>>
>>> Cindy Hamilton
>>>
>>> ===
>>>
>>> I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
>>> pretty big.
>>
>> That sounds quite sexual.
>
> The weather forecast sounds sexual to you.
>

Humped his aunt at age 11. Bet he did mama too.

Bruce wrote:
>
> Popeye wrote:
> >That sounds quite sexual.
>
> The weather forecast sounds sexual to you.

Popeye even jerks off over pics of cow udders.

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.

Cindy Hamilton wrote:

> On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> > On Sat, 30 Nov 2019 07:47:25 -0000, "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?
> >
> > My gas stove has a simmer burner (right rear), no need to watch over
> > it... however I often use larger pots so I increase the flame
> > accordingly to maintain a low simmer, and I can add ingredients and
> > increase the heat long enough to bring it back to a low simmer
> > quickly. I found all crock pots much too tiny and weakly heated for
> > going through the trouble of making stock.
>
> You're right about the size. However, modern crockpots are set to
> a higher temperature to reduce the risk of food poisoning. Even
> "low" is a pretty brisk simmer in mine.
>
> But it's much too small to make stock.
>
> Cindy Hamilton

They also come in diffrent sizes. Short of Sheldon who thinks making
less than 8 gallons of stock at a time, a waste, most home cooks go 1-2
gallons.

Here's a 2.5 gallon one.

https://www.amazon.com/Hamilton-Beac...dp/B07DKXNW2M/

I use a 2 gallon (8 quart) one all the time. I call it 'Momma Crock'
You'll have seen it mentoned perhaps over the years from here. Often in
reference to doing a whole pork butt or shoulder to pulled pork.

Ophelia wrote:

> "Cindy Hamilton" wrote in message
> ...
>
> On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> > On Sat, 30 Nov 2019 07:47:25 -0000, "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?
> >
> > My gas stove has a simmer burner (right rear), no need to watch over
> > it... however I often use larger pots so I increase the flame
> > accordingly to maintain a low simmer, and I can add ingredients and
> > increase the heat long enough to bring it back to a low simmer
> > quickly. I found all crock pots much too tiny and weakly heated for
> > going through the trouble of making stock.
>
> You're right about the size. However, modern crockpots are set to
> a higher temperature to reduce the risk of food poisoning. Even
> "low" is a pretty brisk simmer in mine.
>
> But it's much too small to make stock.
>
> Cindy Hamilton
>
> ===
>
> I have 3. I don't know the sizes in 'quarts whatever' but the
> biggest is pretty big

4 quarts is a gallon. It's hard to find a crockpot smaller than 6
quarts so 1.5 gallon is the smaller ones.

I have a mini here also among my 3. I call it 'Baby Crock' I believe
it is a 1.5 quart (6 cups). My main use one is called 'Junior' because
he's middle sized. Standard 6 quart (1.5 gallons).

"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

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.

"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!

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.

"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 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.

On Monday, December 9, 2019 at 6:58:49 PM UTC-6, cshenk wrote:
>
> 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.
>
I call it a crockpot whether it's metal or ceramic, round, oval, or square.

On Sunday, December 1, 2019 at 2:20:00 PM UTC-6, Sheldon wrote:
> On Sun, 1 Dec 2019 10:09:33 -0000, "Ophelia"
> > wrote:
>
> >"Cindy Hamilton" wrote in message
> ...
> >
> >On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
> >> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
> >>
> >> My gas stove has a simmer burner (right rear), no need to watch over
> >> it... however I often use larger pots so I increase the flame
> >> accordingly to maintain a low simmer, and I can add ingredients and
> >> increase the heat long enough to bring it back to a low simmer
> >> quickly. I found all crock pots much too tiny and weakly heated for
> >> going through the trouble of making stock.
> >
> >You're right about the size. However, modern crockpots are set to
> >a higher temperature to reduce the risk of food poisoning. Even
> >"low" is a pretty brisk simmer in mine.
> >
> >But it's much too small to make stock.
> >
> >Cindy Hamilton
> >
> >===
> >
> > I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
> >pretty big.
>
> That sounds quite sexual.

Get your mind (what there is of it!) OUT of MY GUTTER, ShelDUM!

John Kuthe...

On Monday, December 2, 2019 at 7:24:28 PM UTC-6, cshenk wrote:
> 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.

Not very well, true!

John Kuthe...

John Kuthe wrote:
> On Sunday, December 1, 2019 at 2:20:00 PM UTC-6, Sheldon wrote:
>> On Sun, 1 Dec 2019 10:09:33 -0000, "Ophelia"
>> > wrote:
>>
>>> "Cindy Hamilton" wrote in message
>>> ...
>>>
>>> On Saturday, November 30, 2019 at 4:40:28 PM UTC-5, Sheldon wrote:
>>>> On Sat, 30 Nov 2019 07:47:25 -0000, "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?
>>>>
>>>> My gas stove has a simmer burner (right rear), no need to watch over
>>>> it... however I often use larger pots so I increase the flame
>>>> accordingly to maintain a low simmer, and I can add ingredients and
>>>> increase the heat long enough to bring it back to a low simmer
>>>> quickly. I found all crock pots much too tiny and weakly heated for
>>>> going through the trouble of making stock.
>>>
>>> You're right about the size. However, modern crockpots are set to
>>> a higher temperature to reduce the risk of food poisoning. Even
>>> "low" is a pretty brisk simmer in mine.
>>>
>>> But it's much too small to make stock.
>>>
>>> Cindy Hamilton
>>>
>>> ===
>>>
>>> I have 3. I don't know the sizes in 'quarts whatever' but the biggest is
>>> pretty big.
>>
>> That sounds quite sexual.
>
> Get your mind (what there is of it!) OUT of MY GUTTER, ShelDUM!
>
> John Kuthe...
>

If someone farts, Popeye thinks of sex.

"cshenk" wrote in message
...

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.

====

I have three slow cookers, all with ceramic inserts. I have never seen
a metal one, unless it is a regular saucepan.

I must say you do seem to think the UK is backward in so many ways <g>

On 12/10/2019 3:40 AM, Ophelia wrote:

> Â*Â*Â* I have three slow cookers, all with ceramic inserts.Â* I have never
> seen a metal one, unless it is a regular saucepan.
>
I have a Morphy Richards slow cooker, with a non-stick metal insert.
Meat can be seared in the insert on the hob/stovetop, then set into the
slow cooker to finish.

On Monday, December 9, 2019 at 10:40:36 PM UTC-10, Ophelia wrote:
> "cshenk" wrote in message
> ...
>
> 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.
>
> ====
>
> I have three slow cookers, all with ceramic inserts. I have never seen
> a metal one, unless it is a regular saucepan.
>
> I must say you do seem to think the UK is backward in so many ways <g>

People in this group just love to make snide remarks about other people/cultures and push forward their superior culture agenda. Mostly, it's because they're just self-centered people. That's not cool. OTOH, I gotta say what's the deal with having two separate faucets in the bathroom???

Just kidding. We like to cook food with hot rocks so that's one way we're kind of backwards. That's just the breaks.

OTOH, the multi-cookers being sold today do have metal vessels and are able to go into a slow cooker mode so I suppose that you could have a purpose built slow cooker with a metal pot. Actually, I think it might be an improvement. My slow cooker insert is fairly heavy. It is with some shame that I say it may be too heavy for me to handle. There - I've said it.

"S Viemeister" wrote in message ...

On 12/10/2019 3:40 AM, Ophelia wrote:

> I have three slow cookers, all with ceramic inserts. I have never
> seen a metal one, unless it is a regular saucepan.
>
I have a Morphy Richards slow cooker, with a non-stick metal insert.
Meat can be seared in the insert on the hob/stovetop, then set into the
slow cooker to finish.

====

I have seen the slow cookers advertised to 'sear'! But I have 3 already
and I might meet a little resistance If I wanted another .. <g>

"dsi1" wrote in message
...

On Monday, December 9, 2019 at 10:40:36 PM UTC-10, Ophelia wrote:
> "cshenk" wrote in message
> ...
>
> 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.
>
> ====
>
> I have three slow cookers, all with ceramic inserts. I have never
> seen
> a metal one, unless it is a regular saucepan.
>
> I must say you do seem to think the UK is backward in so many ways
> <g>

People in this group just love to make snide remarks about other
people/cultures and push forward their superior culture agenda. Mostly, it's
because they're just self-centered people. That's not cool. OTOH, I gotta
say what's the deal with having two separate faucets in the bathroom???

Just kidding. We like to cook food with hot rocks so that's one way we're
kind of backwards. That's just the breaks.

OTOH, the multi-cookers being sold today do have metal vessels and are able
to go into a slow cooker mode so I suppose that you could have a purpose
built slow cooker with a metal pot. Actually, I think it might be an
improvement. My slow cooker insert is fairly heavy. It is with some shame
that I say it may be too heavy for me to handle. There - I've said it.

===

)))) I have an old fashioned pressure cooking (one with the high lid) and
I can't see me getting another ))