Why I want to be mentor in this category:
I don't think I'm an expert in Crock-Pot cookery, but if anyone has a question I am here to help. If I don't know the answer, I will do my best to find out.
What inspires me in this category:
It's a great timesaver for working people who want to have a home cooked meal when they walk in the door. Also great for making a meal and then freezing in portions for later, which is what I do. I own three crockpots; 6 qt., 4 qt., and a 1.5 qt. - which is great for dips and fondues.
I use the Crock-Pot a lot, also known as the slow cooker. It is a very handy kitchen appliance, even if you don't work all day.
Biggest Lesson Learned:
Today's Crock-Pots seems to have a higher temperature than the earlier ones. The food cooks a little quicker.
Books, classes, teachers that have helped me:
various Rival cookbooks, food magazines, FoodNetwork/Cooking Channel
- The Crock-Pot should be the size that the recipe recommends.
- Don't peek. Opening the lid adds cooking time to recover lost heat.