How to prevent the crockpot burning my soups
I love making soups in my crockpot. SO, I make it, starting with the crock on High. After about an hour, I drop it to low (middle setting), and let it cook. (I always cook my meats outside the crock, usually in a wok or skillet, to make sure it is cooked thoroughly.)
Once I am confident that it is fully cooked, I turn the soup down to Keep Warm (the lowest setting), and we enjoy a hearty bowl of soup, and have soup ready for tomorrow. I believe it keeps the temp above 100(edit: actually 165F), and probably more like 120F. Well, after two days, it becomes a burnt broth. The top layer of solids forms a crust on top of the broth, and everything under this crust is still good. Is there anything I can do to preserve it, because we don't eat enough to use it up in two days?
Edit: 2016/11/21 Found out the "Keep Warm" setting holds the temp to 165F. Also, the other two settings, "Low" and "High" actually bring the temp of the crockpot to the same temp, but the "Low" just slows the time it takes to reach the "High" setting temp.
BTW, I made a chili I call "9 Furz" in the crockpot yesterday. It won third place in a contest, because the judges thought my pork loin was white meat chicken. (The judges are firm believers that chicken in chili is blasphemous.) But, the non-judges loved it, because it was the first crock to empty out. (Next year, I will write on the card that it is "PORK NOT CHICKEN!"
Best Answer
A crockpot's keep warm setting is not designed to keep food safe and fresh for days, it's really only good for an hour or two at most. What's happening in your case is that the water is evaporating from your food and then drying out inside the pot. Adding water periodically is not an answer as the temperature of the food is not high enough to prevent foodborne illnesses, you don't want to keep it on warm for long periods of time even if you can keep it from burning.
If you want to save your soup for later put it in containers and store it in the refrigerator or freezer, re-heating when you want to eat it.
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Edit: 2016/11/21 Found out the "Keep Warm" setting holds the temp to 165F. Also, the other two settings, "Low" and "High" actually bring the temp of the crockpot to the same temp, but the "Low" just slows the time it takes to reach the "High" setting temp.How do you prevent soups from burning?
How to avoid it? Keep an eye on your cooking and make sure there is enough liquid in the pot. Stir regularly and frequently to stop the build-up on the bottom of the pan. Use a heavy-based pan that evenly distributes the heat.Can soup burn in slow cooker?
The slow cooker is designed to cook the food by heating wet ingredients and then dispersing the heat evenly throughout the pot. In a slow cooker, food that is either too dry or cooked for too long might burn. Dishes like soups and stews usually don't stick to the edges of the cooker.Why does my slow cooker burn food?
Remember that, with slow cookers, it's all about moisture. Sometimes the issue is not that you're cooking dry ingredients, but that you're not using enough water for your recipes to begin with. Every slow cooker needs some water to work properly. If you don't put any water, the ingredients will be burned.Will food burn in a slow cooker on low?
I do not know. What I do know now is that, yes, yes you can burn food in a slow cooker on low if you just are willing to pay for the electricty.Mistakes Everyone Makes Using The Slow Cooker
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