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offset the lid so the seal isn't spitting bubbles and fluid all over. If the bubbles still keep coming, offset it some more. If you have to remove the lid altogether or need to rest it 90Deg to what it's supposed to, then that's fine. It won't hurt anything. If the lid doesn't like staying offset, put a wooden spoon in the crock and then cover with the lid, ...


It's the nature of a slow cooker as far as I know. We usually put a rimmed baking sheet under the cooker if it's going to be on for an extended period of time to keep the water from ruining counters.


I love risotto. A few things might help. Use a saucepan, not a skillet. I had never really noticed a difference until ElendilTheTall (another user here) pointed it out. It makes a big difference. So you should have 2 sauce pans on the stove, one for your simmering broth, one for the rice. Brown your aromatics and your mushrooms well in butter and oil and ...


Cover them with hot oil, or pork or duck fat, then in the oven with the belly... you will have awesome confit potato. Add herbs or spices to the oil if you like...You could cut them or do them whole. Creamy and delicious.


I would imagine the parchment will work just fine. They make slow-cooker liners--plastic, I think, too.


My experience would suggest that unless the aluminum foil is used to form some kind of shape such as a seal around the food, parchment paper would be superior. Aluminum foil is better for forming shapes. Parchment paper is better for non-stick qualities. Parchment paper has a temperature limit of around 400 degrees F, whereas aluminum foil will tolerate ...


When you cook the meat in a closed dish then lots of liquid comes out. I have trouble understanding how flavour can enter the meat when cooking is extracting the liquid. Injecting the meat with a flavour (herbs etc) seems likely to be the only way of getting flavour in (unless you consider vacuum extracting moisture and then adding it back with flavour ...


I'm sure someone will point out similar questions that have been previously answered. Briefly, from a food-safety perspective, I would NOT recommend it. Bacteria grow in food while in the "danger zone" of roughly 40F to 130F. You're proposing to take three trips through that temperature range instead of one. That increases risk and is easier to mess ...


That would almost certainly violate a specific food safety rule. In normal use, a slow cooker barely stays within the safety parameters of the "time in the danger zone" rule, that says that food should not stay between 40F (4.5C) and 140F (60C) any longer than two hours cumulative. That means that preparation time, heating time, and cooling time all add up. ...


I'd say yes. I recently cooked a ~3lb roast and the recipe called for 8 hours on low. I accidentally left it on high and ~4 hours in it was probably 95% done. So do it. It'll be delicious!


It sounds like something is wrong with your slow cooker. On low, it should hit somewhere in the 190s, on high in the low 200s. On high, I'd expect it to get there fairly quickly—within two hours. Both should get you to 140 within an hour. That said, the actual safety temperature (with a good thermometer) is 130 or 131F. 135 or 140F leave some safety margin ...


One trick I do to keep excess water from dripping into what I have cooking in the slow cooker is.....I take a double thickness of paper towels, lay it on top of the slow cooker and then put the lid on. The paper towel absorbs the dripping beads of water and keeps it from thinning out my recipes. when the paper towel gets quite wet, I replace it with another. ...

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