Today I did a little freezer cooking. Nothing intense, just the beans and rice I had planned to do.
I de-dirt-i-fied my beans, because of course no one wants mud in their beans, and put them in my bigger crockpot to cook for the day. (No, I don’t soak them.)
I came back after about 30 minutes and the crockpot wasn’t hot. I unplugged it, plugged it in again, and proceeded to convince myself that I was feeling it get warm on the sides.
Now I have proof that my imagination is quite vivid.
It wasn’t warm. It never did get warm.
I came back about two hours later, also after convincing myself that bean-smell was filling the house, to find that it had never gotten the least bit warm and hadn’t cooked at all.
Now as for the “one of my crockpots” thing. I know I’m all about having moments of realization on this blog about my excess of stuff, but I feel no guilt whatsoever about having two crockpots.
For one thing, they were different sizes. And for another thing, I fairly often use them at the same time. I mean, what goes better with taco soup at a party than . . . cheese dip?
Duh.
I’m gettin‘ another crockpot, and nobody’s gonna stop me.
LOL – you won't hear me argue the multiple crockpot thing. Are you kidding me? I'm from the midwest!! I've got four – yes FOUR – and I use every single one of them. They are all different sizes and yup, I've even used all four at once, multiple times.
Happy shopping!!
That's so sad! At least you were around to notice it wasn't working and didn't have spoiled meat. I have two crock pots and often use them both at once.
Having two corckpots is a very good thing. I would definitely go out and replace your second one. When I only had one I would wish I had a second for the side dish. I often use crockpots for our Sunday lunch and it is so nice to have a side ready to go along with the main when it is time to eat.
I've got three: Oval, large round, small round.
I could use a fourth . . .
I want to get a smaller crockpot for that very reason… I use mine ALL the time and a smaller one would be nice. 🙂
I own four. Two little ones for dips and two big ones. Necessary when entertaining or serving up a Christmas feast.
I only own one but I would love more of differing sizes. Mine is on right now and I do smell the BBQ chicken cooking, or do I? lol
Oh, I think it's totally normal to have 2 crock pots. I got a second small one after wishing I could cook two things simultaneously a couple of times. But I really wish I had a nice, big one, so it's possible that I might own 3 in the future.
I have two and I'm not ashamed to admit it even though I don't often use them at the same time.
I saw some great ones on Fall colors at Wally World yesterday and had to stop myself from buying a new one. LOL
Sorry for your loss. I've killed two crock pots in just a few months. I'm not pouring cold water in while it's hot or anything crazy, but the pot keeps cracking. I hate it because I use them constantly when I have them, but hopefully I can get another soon.
I have two regular sized ones, a small dip one, and an extra insert so that I can prep a meal and put it in the fridge ahead if time, or store leftovers without getting another container dirty. Basically, I have an entire cabinet devoted to Crock-pots! Best allocation of kitchen real estate ever!
Agreed! Love my crockpots!
Hi, I wasn’t sure what a crockpot was, part of the Wikipedia entry said: Raw kidney beans, and to a lesser extent some other beans (such as broad/fava beans), contain the toxinphytohaemagglutinin, which is destroyed by boiling, but not by the lower temperatures of a slow cooker, so dry beans must be boiled at 100 °C/212 °F for 30 minutes prior to slow cooking,[7] or alternatively soaked in water overnight, discarding the water and then boiled for at least 10 minutes. Even a few beans can be toxic, and beans can be as much as five times more toxic if cooked at 80 °C (175 °F) than if eaten raw,[8] so adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans have been published in the UK; poisoning has occurred in the USA but has not been formally reported. This risk can be avoided entirely by using canned cooked beans, adding them towards the end of the recipe’s cooking time.[citation needed]
Very interesting!! Thanks for the info!