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Funnily enough Im about to experiment with my cook works 6.5 litre slo cooker today which Im guessing is pretty similar Essentially high is 300 watts, Low 200 watts and keep warm 100 watts. At 200 watts (low) its way way too hot and if I ever do the 8 hours its pretty much boiled alive as it goes way and above simmer temperature. Apparently this is relatively new due to concerns about undercooked food etc but my (very) old slo cookers never ever practically boiled on low before. Ive been monitoring power usage and timings etc along with research. So today Ill slo cook two joints of smoked loin of pork at around 3kg total to ultimately batch make jambalaya in the following manner to see if Im successful. Ill preheat the pot with hot water and let the pork get to room temperature. Then two hours/90 minutes on high to get it to a high temperature before turning to keep warm for 4/5 hours and see if itll cook nice and slow. I invested in a thermometer with an external readout so I can monitor temperature at all times along with about 3 towels triple folded to put on top as I found when experimenting it makes a huge difference with heat retention. If youve read this far I congratulate you. Why am I going to all this trouble Cos at keep warm after 5 hours my chuck beef joints werent slo cooked anything like they used to be and Ive experimented a few times. Apologies for boring everyone, if youre interested Ill update later tonight after its cooked. (edited)
