I always set my crockpot to cook on low, but I’m not sure why. Is there any reason I can’t cook my roast on high? (Said roast cooking on low as we speak)
No reason not to. High cooks things twice as fast, so instead of ten hours, it’ll take five. We often do a combination – high heat for a couple of hours, then low heat.
Are you certain he won’t send Time careering backward?
I thought this was going to be about my sister.
My experience is that if you cook it on high it will burn and/or dry out the meat. Same reason I “low and slow” cook meat in the oven. High in fat meat, like chuck roasts or pork shoulders cooks better on a low temp IMO. In fact I don’t like using a crockpot for anything except pork butt roasts. I’d rather pop it in the oven on 200 degrees.
No, that would be “High crackpot”.
Hah! Well, I can honestly say one thing - don’t buy crockpot seasoning packets. I thought I’d take a shortcut with one of those, and it’s the blandest crockpot meal I’ve ever had. Bleaurgh.
If I am leaving it on while I am out for the day, I leave it on low. However, if I am home most of the day, I usually put it on high for about 5 hours, then low for another 3-4.
I think there’s a rule of thumb about this - something like, high for 6 hours = low for 10. I think the reason not that many people leave it on high is, who’s away for “only” 6 hours?