Posted 02 November 2007 - 07:20 PM
Posted 02 November 2007 - 08:00 PM
I haven't seen the Elite. I did have a 10-quart made by (I think) Breville, but I gave it away a couple of years ago.
I have been considering getting one of the new Vita-Clay cookers, just for my collection, but haven't gotten around to ordering one so far.
rice cooker/slow cooker combo
Edited by andiesenji, 02 November 2007 - 08:01 PM.
Posted 02 November 2007 - 08:42 PM
Since nobody else has picked up on this, I'll step in. I'm not sure how one could compare a crockpot to a pressure cooker, or why someone would think to do braising in a pressure cooker. (And yes, I know that this topic originally started in much the same vein.) As I understand them, the crockpot/slow cooker is designed for low-temperature, long-time cookery at atmospheric pressure, whereas the pressure cooker is designed to hustle things along by raising the pressure - and hence the boiling point. This allows one to cook things at a hotter temperature and in less time, but not (I think) with the gentle thermal touch of a braise. I see the two cooking implements as being at opposite poles.
Interesting...I have a crockpot and have always had one. Recently (and with all the talk of braising) - my interested has been towards a pressure cooker. I am not sure of the feasibility for me. I apologize for being a little OT but what are the pros and cons of one vs the other? (Crockpot vs. pressure cooker)
At the risk of going even farther off-topic: can one braise properly in a pressure cooker? I'm none too sure that one can, but there's always room for me to learn. If I'm missing a point of braising, or misunderstanding what a pressure cooker does, I'd love to learn more.
"Every day should be filled with something delicious, because life is too short not to spoil yourself. " --Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production."
Posted 12 August 2010 - 04:29 PM
So I decide that I want to make a non-traditional take on carnitas with my bone-in pork shoulder tonight for dinner. Okay. Good. Rub the thing down with the spices. Wait for half hour. Go to put it in the enameled dutch oven. Whoops, too small. Have the hubby dig out the slow cooker. Whoops, too small. I couldn't get another dutch oven that was worth my time before I really needed to do something with the pork, so I went to the local K-Mart (in our small town, it still exists) and picked up a programmable 7 quart Kenmore. For $45. I think I came out on top there.
So my pork is happily cooking away, and I'm pretty happy with my new larger pot. Turns out that the 4.5 quart Hamilton-Beach one that I got as a Christmas gift a while back just isn't big enough for some things I want to do. Whole pork butts are one of those things.
Of course, this also means that I must find a 7 quart dutch oven for the times when I want to do this type of thing in the oven. The slow cooker, though, was much cooler for this 90+ degree day.
Posted 12 August 2010 - 06:46 PM
I've been following it for a long time and have tried many of her recipes. I have yet to find one that was not good.