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Hi, I am not a chef.... but I am trying. So, yesterday I bought a Hamilton Beach slowcooker on sale to try it... What is the point of this electric pot???? I put water to boil in it and just wanted to see how fast or how slow...it's been over one hour and this water is just warm.... o_O

What's the point of this pot. Can someone explain please...thank you!
 

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Throw a piece of large meat along with veggies, S&P and herbs and spices.....12 hours later you got yourself a "dish".   Hmmmmmm, I really like my Mauviel 3 qt brasier to achieve the same things..
 

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ok so whats the point of cooking meat for 12 if you can throw it in the oven....well, i do that....steak at 450F takes like 40 minutes.... WHAT  is the point of this 12 hour SLOW cooking process...The meat is supposed to be softer or something???
 

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The point is that you don't have to be around while it is cooking. Slow cookers can be used for a number of different recipes.

     You can make stock in it. Stews and bean dishes are great in a slow cooker. Any tough cut of beef or pork can be put in a slow cooker. Then you can go to work or spend the day doing other things and when you come back hours later, dinner is ready. 

Some people use them for various fruit butters; because they cook at low temperatures for a long time, there is no concern over scorching or burning.

     Another benefit is that it does not produce  a lot of extra heat like an oven. So a dish can be left to cook all day without using a lot of energy or heating the kitchen. 

     As phatch pointed out, read the manual. The cooker is not for boiling and the manual should have a some recipes you can try. 
 

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ok so whats the point of cooking meat for 12 if you can throw it in the oven....well, i do that....steak at 450F takes like 40 minutes.... WHAT is the point of this 12 hour SLOW cooking process...The meat is supposed to be softer or something???
The point is, you have to acknowledge that meat just isn't meat.

A steak has very little--if any connective tissue, and should have decent marbeling--thin wispy threads of fat interspaced in the meat. This just begs to be grilled--much, much better results than "throwing it in an oven".

A pot roast, or stewing beef, on the other hand, has a lot of connective tissue and very little marbeling. This begs for long slow, moist cooking to break down the connective tissue and to dissolve natural gelatins. This is where a crock pot shines..

Am I making any sense?
 

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Hi, I am not a chef.... but I am trying. So, yesterday I bought a Hamilton Beach slowcooker on sale to try it... What is the point of this electric pot???? I put water to boil in it and just wanted to see how fast or how slow...it's been over one hour and this water is just warm.... o_O

What's the point of this pot. Can someone explain please...thank you!
A slow cooker, crockpot, is used for unattended slow cooking meals/dishes. Boiling or heating water is not the function of same. Most of the newer appliances run very hot, and cooking for 12 hours is way too long. To clarify, I bought mine (Rival programmable about a decade ago). Hamilton Beach sounds like a good brand. Experiment with it. I think that Crockpot is actually a trademark name.

I suggest reading the manual, and experimenting with your brand. I suggest browning searing meat first. Once you learn how to use your brand, there are many creative ways to utilize same - from "baking" bread to seafood, to tomato sauce to steaming artichokes, and on and on. Mostly, I've used it for tomato sauce, and plunked my meatballs in there. Beef Bourgignon is another way to go. Just watch it carefully & don't cook too long.
 

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Clarifying butter is really easy to do in a slow cooker. Put it in the pot and forget it. Doesn't matter if it's on high or low, but just leave the lid cracked so moisture can escape.

I usually let it continue until the ghee stage is reached.

I use a slow cooker because butter can't burn in a slow cooker.

It doesn't get easier than that!

A slow cooker is good for stewing apples, etc., too.
 
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