Re: rival crockpot question-cooking broth

[Guest guest]

> okay, so i bought the rival 6.5 quart and made my first batch of

> broth. yuck! it cooked it way to high on the low setting. i started on

> high and brought it to a boil and then turned down to low. it burned

> and tastes pretty nasty. anyhow, i was going to try again, starting it

> on low and then switching to the warm setting (instructions say you

> should not cook on this setting, however), but before wasting another

> chicken, thought i would see if you all had any ideas. someone here

> said a chapter leader uses this crock pot and am wondering if you know

> how she does it??

lisa,

I can't find the post where she explained it, but here is her website

and email if you'd like to ask:

http://www.wisefoodways.com/about.php

jessica@...

Consider returning the crockpot, if possible. Someone on this list

posted that she just brings the chicken/water to the boil, lowers to a

simmer for one hour, then turns off and leaves overnight (was it

overnight, or 24 hours?)then brings the pot back to the boil/simmer

for another hour, et voila--perfect broth. I've done this four times

and it's wonderful. I don't remember who it was that posted--and I

may have made a hash of the instructions. Neither have I ever tried

anything but chicken, yet.

B.

[Guest guest]

Here's the post about cooking broth in a crockpot:

" I have a simple Rival 6.5 quart crockpot that I bought at the hardware

store a few years ago. I find that the temperatures on it work fine.

I fill it with bones/feet/etc., fill it with filtered water, splash

some vinegar in there, cover it and turn it on high until it comes to a

boil. Then I turn it down to low and let it simmer all day. At night

I turn it down to warm, then back up to low in the morning. Sometimes

I use one of those plug in electrical timers (the kind people use for

making their lights go off and on when they go out of town) to have it

turn off by itself so that I don't have to wait a long time for it to

cool down before refrigerating or freezing. I don't ever put

vegetables or herbs in my stock--I add them when I make my soup or

other recipe (I like a cleaner, more neutrally flavored stock).

I find it to be much more hassle-free than using my stainless steel

stock pot, though I don't make broth in as large quantities this way.

The broth is quite concentrated and gelatinous.

I also use it to render lard and to cook beans (nothing cooks beans

better). I even have a small one I use for porridge, so that it is

cooked when we wake up in the morning. I have also used it for making

kombucha. A very useful tool for NT foods, in my opinion. "

HTH,

[Guest guest]

i will also try this method, thanks, theresa. i just am a bit hesitant

about leaving it overnight in terms of any harmful bacteria building

up. also, i wonder if it will have cooked long enough to be as

nutritious as a broth cooked longer.

thanks for your input!

lisa

>

> jessica@w...

>

> Consider returning the crockpot, if possible. Someone on this list

> posted that she just brings the chicken/water to the boil, lowers to a

> simmer for one hour, then turns off and leaves overnight (was it

> overnight, or 24 hours?)then brings the pot back to the boil/simmer

> for another hour, et voila--perfect broth. I've done this four times

> and it's wonderful. I don't remember who it was that posted--and I

> may have made a hash of the instructions. Neither have I ever tried

> anything but chicken, yet.

> B.

[Guest guest]

thanks for this post, jessica. i will try this method next time.

sounds like i probably had it on low too long (overnight) and should

have moved it to the warm setting for this period. i'll have to try

the beans as well!

lisa

> Here's the post about cooking broth in a crockpot:

>

> " I have a simple Rival 6.5 quart crockpot that I bought at the hardware

> store a few years ago. I find that the temperatures on it work fine.

> I fill it with bones/feet/etc., fill it with filtered water, splash

> some vinegar in there, cover it and turn it on high until it comes to a

> boil. Then I turn it down to low and let it simmer all day. At night

> I turn it down to warm, then back up to low in the morning. Sometimes

> I use one of those plug in electrical timers (the kind people use for

> making their lights go off and on when they go out of town) to have it

> turn off by itself so that I don't have to wait a long time for it to

> cool down before refrigerating or freezing. I don't ever put

> vegetables or herbs in my stock--I add them when I make my soup or

> other recipe (I like a cleaner, more neutrally flavored stock).

>

> I find it to be much more hassle-free than using my stainless steel

> stock pot, though I don't make broth in as large quantities this way.

> The broth is quite concentrated and gelatinous.

>

> I also use it to render lard and to cook beans (nothing cooks beans

> better). I even have a small one I use for porridge, so that it is

> cooked when we wake up in the morning. I have also used it for making

> kombucha. A very useful tool for NT foods, in my opinion. "

>

> HTH,

>

>

>

[Guest guest]

,

...i just am a bit hesitant

> about leaving it overnight in terms of any harmful bacteria building

up.

In the original post, the instruction is to refrigerate

overnight--which I didn't bother to do. Having boiled and then left

with the cover on, the liquid has a negligible chance of contamination.

also, i wonder if it will have cooked long enough to be as

> nutritious as a broth cooked longer.

I also wondered this, but this is the first time I've ever had the

bird disintegrated at the bottom of the pot. All other times I've

long-cooked broth, I've pulled out whole carcass portions and stripped

the meat off, this time, it was just a pile of bones and meat at the

botttom. Plus it gels superbly.

Certainly not trying to convince you, but answering your questions in

case anyone else is interested.

B.