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  1. If someone held a gun to my head and told me to choose either the crock pot or my Le Creuset dutch oven , I'd throw the crock pot by the cord into the nearest body of deep water, without blinking. I've never made a dessert in it. I don't use it as a dumping ground for a variety of canned goods and then, eight hours later, call it dinner. Stews. The crock pot is really wonderful for beef, chicken, and lamb stews. I prefer the boneless meats over bone-in chicken, because the extended cooking time can make chicken bones fall apart, which I find unappealing. STOCK! STOCK! STOCK! This is the reason I can almost always use homemade chicken and vegetable stock in soups and sauces. There are a variety of ways to do it, explained quite nicely in a book called Not Your Mother's Slow Cooker Cookbook (I'm not a fan of every recipe in the book, but overall it's a good resource). No, you don't end up with pristine, clear stock like you would if you watched it boil over the stove for 6 hours, skimming impurities until you were blind from the effort, but the end result makes canned broth seem like salt water. It makes all our winter soups taste, well, homemade RSS TfF Subscribe via Email

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  1. I first requested this appliance after hearing an interview on NPR with the author of a “gourmet” crock pot cookbook (my memory is fuzzy on where I heard that interview, so don’t go looking for it in the NPR archives). She described some quite useful ways of utilizing its convenience, including the fact that, in summer, you could cook a whole chicken without Oh, and if aesthetics are an issue, they do make lovely


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