Mistakes Everyone Makes Using The Slow Cooker

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  • Published on Oct 12, 2017
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    Who needs the hassle of cooking by hand when you have a slow cooker? Throw everything in there in the morning, then forget it about it until dinnertime - there's nothing better, right? But as easy as slow cookers are, they do come with rules. Here are some of the mistakes everyone seems to make when they use slow cookers, so you can be sure not to make them yourself...
    Taking a peek | 0:18
    Using expensive cuts | 0:49
    Not searing meat first | 1:14
    Cooking skin-on chicken | 1:51
    Fresh vs. dry herbs | 2:28
    Using the wrong size | 3:00
    Adding dairy too soon | 3:31
    Using too much alcohol | 3:59
    Cooking frozen food | 4:32
    Not layering correctly | 4:52
    Not greasing | 5:07
    Read more here → www.mashed.com/41195/11-mistakes-everyone-makes-using-slow-cooker/
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Comments • 1 623

  • Mashed
    Mashed  Year ago +478

    Are you a slow cooker fan?

  • Kathleen Huguenin
    Kathleen Huguenin 4 days ago

    No prefer cooking over campfire. Bury meat and vegs under coals cooks in around 2-3 hours naturally sometimes sooner. It took that long last time I cooked that way! Meat was a little frozen too when I put it to cook different technique!

  • Gloria Rubihess
    Gloria Rubihess 23 days ago

    Balonie!! These are all not true!

  • Tardisius
    Tardisius 23 days ago

    Hannibal Lecter's 'Slow Cooked Brains & Bordeaux' is my favorite =)

  • Eric Pitcher
    Eric Pitcher 24 days ago +1

    I used to sear my roasts first then I skipped it once and it was just as good.

  • Ken W
    Ken W 25 days ago

    I have never seared meat before putting it in the crock pot LOL and sorry unless you are taking the lid off every 10 minutes taking a peek is not going to add 30 minutes. Have you ever used a crock pot???

  • Happy Human
    Happy Human 26 days ago

    Why don't Americans sound the H in Herbs.

  • Brian Brooks
    Brian Brooks 29 days ago +1

    I've used frozen chicken and it was perfect. Didn't have to cook it longer at all.

  • Peter Piper
    Peter Piper Month ago

    Hell, no! I'm not getting rid of the skin (er... collagen) from my chicken! I eat every bit of it.

  • Explodingtraps
    Explodingtraps Month ago

    There are very simple answers to all these mistakes that won't ruin the food, your answers are incorrect and misleading.

  • Leigh Sutherland
    Leigh Sutherland Month ago +1

    I always cook frozen food in my Crock Pot. So does everyone I know. It is not a problem!

  • robin kirkland
    robin kirkland Month ago

    Anyone else notice Deb from Dexter 🤣

  • muffemod
    muffemod Month ago

    LOL M BISON 2:24

  • Eboni Dickson
    Eboni Dickson Month ago

    We call them crock pots.

  • Dream Diction
    Dream Diction Month ago

    Horrible video. Voice like a quacking duck. Noisy Muzak. Stupid graphics.

  • Jessica Moir
    Jessica Moir Month ago

    Don't be a lazy piece of shit and just clean your slow cooker. You do not need plastic.

  • Carol Sloanes
    Carol Sloanes Month ago

    Wretching on the food because the meat wasn't seared is a gross exageration, that's when I added this remark and opted out of this nonsense video.

  • Joe S.
    Joe S. Month ago

    I'm never going to get this 5 minutes back. :-(

  • kevin bacon
    kevin bacon Month ago

    Thanks

  • Linda7647
    Linda7647 Month ago

    As long as you don't open the lid every half hour, it's not going to make much of a difference. However, the point of a slow cooker is to "set it and forget it", meaning there's really no need to open the lid unless you're adding final ingredients to the last 1/2 hour of cooking. Yes, I know, it's hard not to. I'm guilty of doing it myself. But as difficult as it is to resist, I try my best to just leave it alone until the required cooking time is completed.

  • Dee B
    Dee B Month ago

    There isn't a silent h on herbs!!!

  • Dennis Dowd
    Dennis Dowd Month ago

    I don't make this mistake because I don't own one. I use my pressure cooker, and guess what you can't take a peak with a pressure cooker.

  • Barney Bear
    Barney Bear Month ago +1

    What’s an erb?
    Also never had a problem with cleaning the cooker.

  • teapea85
    teapea85 Month ago

    Fresh urbs 😂😂 she misses off the H

  • Alexander Cranson
    Alexander Cranson Month ago

    Really? "According to a website, searing your meat will carmelize it." DO YOU REALLY NEED TO CITE A SOURCE FOR THAT?!

  • mprecous0 bitch
    mprecous0 bitch 2 months ago

    Lies all lies!

  • Furn427
    Furn427 2 months ago

    I'm looking for aslow cooker that has an exact temperature selection (not the warm hot switch)

  • Stephen Straughan
    Stephen Straughan 2 months ago

    That fresh herb tip is complete bullshit.

  • Robin Murray
    Robin Murray 2 months ago

    For heavens sake don't make beef and noodle or chicken noodle soup in a crock and add the noodles at 10am to eat at at 6pm. My mother does this and it turns into a disgusting slop pot. But hey, if she likes slop then more power to her. I can't touch it.

  • Stephanie S
    Stephanie S 2 months ago +1

    I was thinking of getting a slow cooker, but now I feel as if browning the meat beforehand defeats the purpose of the slow cooker convenience. And then I'll have 2 pots to wash instead of one

    • A
      A 2 months ago

      😂 I understand, but the meat will be juicer and tastier when cooked on a slow cooker, it’s really worth it. Just skip that step its just a tip it’s not really needed.

  • Greg Hunt
    Greg Hunt 2 months ago +2

    i swear by slow cooker liners. she's right about that. I hate having to scrub to no end the inside of a slow cooker.

  • jdlech
    jdlech 2 months ago

    It's the second best way to cook pork.
    As you know, with pork there's a fine line between done and dry. The best way is breaded pork chops. The second best way is to marinade it in the fridge overnight, then slow cook it on low all day. The third best option is to deep fry it. But nobody seems to do that anymore, for some reason or another.
    Edit: it's not the slow cooking that makes it tender. It's the acidic liquids in it. That's why slow cooking in acidic juices like tomato, apple, vinegar, or pineapple. It's the hot acid bath that breaks down the proteins that make the meat tough. You can cook something in a ph neutral liquid all day and still end up with a tough piece of meat.

  • Tristanto Pambudi
    Tristanto Pambudi 2 months ago

    Only someone who can't cook used slow cooker !

  • j kelley
    j kelley 2 months ago +1

    Jeffrey dahmer would have enjoyed a slow cooker.

  • Frankiegish
    Frankiegish 2 months ago

    It’s pronounced “Herbs” not bloody “Erbs” that really annoys the crap out of me I do not know why, are we trying to sound French? If someone’s name is Herbert do you call him Erbert or Erb ?
    Stop bastardising the English language to sound like a twat.

  • peppermintjamie
    peppermintjamie 2 months ago

    I'm going to be a troll. "Don't peek! You'll have to add an additional half an hour to your cook time if you lift the lid." Also, "Add your fresh herbs and dairy closer to the end."

  • Remember Gordon Kahl
    Remember Gordon Kahl 2 months ago

    *The points made in this video are a CROCK of shit*

  • Wolf Muller
    Wolf Muller 2 months ago

    watched this hoping to learn something,all i learned is that most people are idiots if these are considered information that most people don't have. also your size point is the most retarded ting i've ever heard, who the hell would ever have the money, space, or inclination to have multiple slow cookers?

  • Brasstail
    Brasstail 2 months ago

    “Don’t cook chicken with the skin on because if you do it’ll be really unappetising”
    Well actually I really enjoy soft chicken skin and prefer it over crispy skin. I know most people think it’s weird but there’s a small chunk of the population who enjoy it and I’m annoyed that this person is trying to invalidate us.

  • Mike Becket
    Mike Becket 2 months ago +1

    They forget to plug it in......oh no.... s nd why they ha ve no electrical power. .....oh well never mind

  • Mark Jarrett
    Mark Jarrett 2 months ago

    Interesting video, but lot of misinformation Searing is not necessary (my experience and manufactures guidelines). Opening the lid adds an extra half hour to cooking is rubbish; recipes, that are cooked on low do not need stirring, but the same recipes that are cooked on high do need stirring half way through to ensure even cooking, this does not add half an hour to cooking. Liners = pollution, after food is cooked pour food into another bowel, add a jug of boiling water and leave on high while you eat your meal. Turn off the power and then let the inner cool. The steam and soak will help with the clean. Fresh woody herbs like sprig of rosemary, sprig of time can cope with a full slow cook.

  • Michael
    Michael 2 months ago

    mmmm....i like to peek.

  • Yoachan
    Yoachan 2 months ago

    Good to know that hot water means nothing to a slow cooker

  • Sean Burn
    Sean Burn 2 months ago

    ERRRRBS!!!

  • Antivanquishable Omnitriumphant

    skip the slow cooker liner, just soak the entire cooker with hot water and powdered Cascade for a couple of hours. then it will be easy to sponge or scrub off the inside.

  • earlbee31
    earlbee31 2 months ago

    And always say Grace before eating

  • cowboy6591
    cowboy6591 2 months ago

    Chicken? No Skin= NO Flavor. Simple as that.

  • Pamela Betts
    Pamela Betts 2 months ago

    Thank you for this!!! I've been doing all the wrong things!!😣😣 You are a lifesaver!!😊

  • jerryboomerwang
    jerryboomerwang 2 months ago

    One might say... THIS IS DELICIOUS! 2:25

  • neil chetwood
    neil chetwood 2 months ago +1

    Every time you lift that lid somewhere a fluffy kitten 🐱
    cries out in pain!!

  • Barbara DeSelle
    Barbara DeSelle 3 months ago

    I have had a stove top pressure cooker for over 50 yrs.Learned as a child how to cook with a pressure cooker. I now have 3 electric pressure cookers and 1 stove top. A slow cooker is like a pressure cooker, just a little fancier. Pressure makes great meals. Love mine.

    • Barbara DeSelle
      Barbara DeSelle 3 months ago

      Oops! I meant to refer to my slow cookers, not my pressure cookers.
      Love my slow cookers. I have a 6 qt and a 4 qt and use them several times a month. There is only me in my house so I use the smaller appliances. I cook every night and use my confidence appliances every chance I can.

  • jay c
    jay c 3 months ago

    I used to use my slow cooker for meals. Now, I use an oven safe pot instead = better results and less time. I only use my slow cooker for rice.

  • Harry Stevens
    Harry Stevens 3 months ago

    I cooked full milk dishes from start and have had no problems and again frozen no deal either.
    Elk Hunter is spot on with their advice.

  • nrrork
    nrrork 3 months ago

    Yeah, I realized with with a pork roast I made over the weekend.
    It wasn't bad, but as I was eating it I was thinking of the wasted opportunities to make it better before I tossed everything in.
    I dredged the roast in flour and browned it like I always do, but I was thinking I could've like drizzled some olive oil and seasonings over my vegetables and partially roasted them.
    And then it probably wouldn't have tasted so under-seasoned at the end. A couple extra steps of prep and I might've really had something special. I made some meat sauce in it a few months ago and TOOK my time and doctored up every part of it before I added it to the slow-cooker, and it was EXCELLENT.

  • Gladamgone
    Gladamgone 3 months ago

    Sounds like an american computer voice....horrible

  • CareBare Hair
    CareBare Hair 3 months ago

    What are Erbs?

  • Robert Wittenberg
    Robert Wittenberg 3 months ago

    2:04 instapot?

  • julius ceasar
    julius ceasar 3 months ago

    no,people do know these things its pretty basic stuff

  • mary doe
    mary doe 3 months ago

    I BOUGHT TUFF MEAT TO COOK IN CROCK POT AND IT STAYED TOUGH. NEVER GOT TENDER SO FROM NOW ON I ONLY BUY CHUCK ROAST AND NOTHING ELSE. CHUCK ROAST IS ALWAYS TENDER WHEN COOKED IN CROCK POT.

    • Jim Melton
      Jim Melton 3 months ago

      Use enough liquid? Low temp for longer time? It makes a difference.

  • Dave Johnson
    Dave Johnson 3 months ago

    Biggest mistake is using Erbs instead of Herbs.

  • Gwenn Spence
    Gwenn Spence 3 months ago

    I am thinking of buying this slow cooker iliketogo.shop/s/1xv/ the price is reasonable and its the highest rated so why not

    • Charlie Kendall
      Charlie Kendall 3 months ago

      cuisinart of kitchenaid. Make sure to handles lock the glass top to minimize spillage. Skip the old style round crock-pot unless you're cooking solo.

  • BUSTER SIXTEENNINETY
    BUSTER SIXTEENNINETY 3 months ago

    American people everywhere # there is an "h" in herb use it ffs!!!!!

  • William Overly
    William Overly 3 months ago

    Some don'ts: Don't try to tan with it. Don't use it as a space heater. Don't use it for your delicate underwear.

    • Charlie Kendall
      Charlie Kendall 3 months ago

      Not intended for use in the bathtub, also never remove the sticker wrapped around the cord.

  • zia maysa
    zia maysa 3 months ago

    Imagine the bill cooking for 8 hours. That's a long time

  • bunnygrill
    bunnygrill 3 months ago

    So add the dairy at the last half hour. But lifting the lid adds a half hour to cooking time. So the last half hour becomes the last hour. So now the dairy is in for an hour. So, remove the dairy after one half hour and continue to let the food cook for one more hour because you lifted the lid again.

  • Wayne Chappell
    Wayne Chappell 3 months ago

    its herbs not erbs

  • souptoaster
    souptoaster 3 months ago

    Lifting the lid adds THIRTY MINUTES to the cook time? That's just about the dumbest thing I've ever heard. It takes 30 minutes to reheat that tiny amount of AIR that just wafted out? How dense is your AIR that it takes HALF AN HOUR to reheat it? This mentality drives me crazy! Air has almost NO thermal mass... because it's air! That thing your cooking has literally MILLIONS of times as much mass... ARGH! You know what? I'm gonna stop here. I need another cup of coffee. Better not BREATHE on it because the cup will be instantly cold!

  • Daniel Emmanuel
    Daniel Emmanuel 3 months ago

    Fucking Americans
    ITS HERBS NOT EEERBS

  • Brian Paquin
    Brian Paquin 3 months ago

    YESSSSS!!! YESSSS!!! Had me dying 🤣 oh M. Bison you're so silly!

  • Tyrone B
    Tyrone B 3 months ago

    Isn't my oven broiler an extra drawer for storing my pans that don't fit in my cabinets?

  • Jus- Sayin
    Jus- Sayin 3 months ago

    I have every appliance. My Ninja Cooker is my Go To. It has slow cooker, stove top, steam, oven, shearer. It's awesome. My next dream is a Ninja Foodie. I have a air fryer but I want a Ninja Foodie. I have NuWave oven. Great for thawing thighs or any meat. I love it. It will crisp chicken also when moving rack up.

  • Genius Goblin
    Genius Goblin 3 months ago

    'Erbs'.

  • Antonio Reyes
    Antonio Reyes 3 months ago +1

    I did not expect to see M. Bison in a slow cooker video.

  • Pukabowers
    Pukabowers 3 months ago

    "Erbs"???? It's Herbs...there's an 'H'.

  • Anarchsis
    Anarchsis 3 months ago

    Get a tajine.

  • Angela Sieg
    Angela Sieg 3 months ago

    My slow cooker is my go to cold weather option soups stews roasts I make everything from scratch it's an invaluable tool in my kitchen I can't not have one now I must go roast chicken but in the oven it turns to mush in the slow cooker

  • MrJreed1000
    MrJreed1000 3 months ago +3

    Dont they come with glass lids thou? Y do I need to peak inside ?

  • Oor wullie
    Oor wullie 3 months ago

    I can't find the URBS

  • Ian Hunter
    Ian Hunter 3 months ago +2

    What is an urrrb

  • ALFJAMXA James
    ALFJAMXA James 3 months ago

    Excellent advice. I learned a lot.

  • chris davies
    chris davies 3 months ago

    If you want the skin on the chicken crispy put a tea towel under the lid as it reduces moisture thus making the chicken crispy.

  • Jett Cameron
    Jett Cameron 3 months ago

    Here in Minnesota we call it a crock pot

  • First Name Last Name
    First Name Last Name 3 months ago

    So if i peek at it 100 times will it take an extra 3000 minutes?

  • BLaCK THiRTY
    BLaCK THiRTY 3 months ago

    Didn't realize this was a common sense video

  • Gd Mythical
    Gd Mythical 3 months ago

    Why is your TVclip channel either judging what people do or the “truth” of stuff it’s so damn annoying.

  • wmfivethree
    wmfivethree 3 months ago

    In other words it's too much off a hassle to be the "time-saver" it claims to be.

  • Jason Knotts
    Jason Knotts 3 months ago

    I've done it both seared first and not seared, and I can tell you I almost never sear it, not missing much honestly.

  • Bonnie Lucas
    Bonnie Lucas 3 months ago

    I have recently heard that the crock in slow cookers can transfer poisons to your food.

    • Maxilyn Capell
      Maxilyn Capell 3 months ago

      Bonnie Lucas , well if that were actually true there would be a lot of sick or dead people who use crock pots. Since the pots have been in use since the 1970's when women began working more outside the home. I think you better check your sources or get some smarter friends. Ya think?

  • Kyle Munford
    Kyle Munford 3 months ago

    Dry erbs??? Do we not pronounce the H anymore...

  • Felicity Jones
    Felicity Jones 3 months ago

    A liner?? You can't clean your pot? So you are going to cook in a trash bag? 😦

  • David Brown
    David Brown 3 months ago

    I like to make



    I dont have a slow cooker

  • claire bigelow
    claire bigelow 3 months ago

    spaghetti... a nice roast... ribs...chili....stew...

  • II. Gyula
    II. Gyula 3 months ago

    Save money and use a cheap rice cooker

  • Samuel Odonoughoe
    Samuel Odonoughoe 3 months ago

    Always thought they were herbs not erbs lol

  • Christopher Tomkinson
    Christopher Tomkinson 3 months ago +1

    Thanks, I'm new to slow cooking and this video has been really helpful.

  • Rev K
    Rev K 3 months ago

    Thanks, great tips!

  • Charles Hearn
    Charles Hearn 3 months ago

    Learned a few things

  • Silverclaimer808
    Silverclaimer808 3 months ago

    I've been using a slow cooker for about a year now except for always using high temperature I've done pretty good.

  • Tim kosinski
    Tim kosinski 3 months ago

    Not a bad video, but I save the alcohol for my belly, ha !
    The searing works decent on beef to get out the door with the kids, but if you have a smoker or smoker grill try rubbing some liquid smoke all over and smoke for an hour or 2, then put in crock pot. You can do this ahead and hold over in the fridge, it's well worth the extra time.
    Good cooking to all, enjoy !!!

  • Antony Bennett
    Antony Bennett 3 months ago

    "Erbs"?!