Tuesday, October 4, 2011

Slow Cooker Tips for Dummies

I'm going to be posting a recipe for slow cooker beef pot roast tomorrow, and in anticipation I was checking out a few related videos on YouTube. I've always assumed the people who write those "For Dummies" books must be really smart, but based on this, I may have to reconsider.

It's been a long while since I posted a video just to poke fun at it, but I couldn't resist. Just for fun, see how many strange, disturbing, wrong, and/or crazy things you see and hear in this offering from Dummies.com (btw, the glass cutting board doesn't count). Enjoy!

23 comments:

Anonymous said...

Chicken cutting method = epic fail

Chef John said...

yes, that was brutal.

Anonymous said...

It's like watching an alien in a human suit

Anonymous said...

She sure likes opening that slow cooker...

Anonymous said...

I love how their "browned" chicken took on a noticeably "different look and flavor."

Anne said...

This video makes me want to heat unpasteurised cheese from cold in my slow cooker. Fondue anyone?

Anonymous said...

- I was waiting for the chicken cutting to turn into the video of Saturday Night Live: The French Chef (look it up)

- I love how she tried to turn the cooking chicken in the pan with a huge plastic spatula but ended up just pushing things around.

- Cooking milk for 60 minutes? I thought it was 20 minutes and less I usually put it in, get it hot and serve immediately so it doesn't break down.

- I did smile with the huge measuring cup for a little bit of liquid.

- "Use processed cheese, like American, instead of aged cheese like Sharp Cheddar. Slow cooking... makes aged cheese oily." That's what they call aged cheese!?!?

He Took MY Last Name said...

uhm ... i thought the whole point of using a slow cooker was for quick and easy prep... didnt realize you couldnt use frozen veggies.

thank god i havent died from any bacterial growth or anything >:)

maybe its just me... but american cheese isn't really.... cheese.

Asian Malaysian said...

Dont use chicken thighs or any other cut of meat with attributes remotely suited for slow cooking. Dont noticeably brown those chunks of chicken breast fillets you wisely settled on. Dont overpoke or underpoke fun at this vid-aw hell, that's Jenga!

Douglas Gaxiola said...

"For best results, brown the meat in a non-stick pan."
Yeah, that would be my first choice. I noticed that the "browned" chicken was actually just sort of an off white.

Overall, the technique was a little iffy, but she had some mad knife skillz. That knife between the thumb and forefinger method is the reason why the tip of my left finger has a big scar and no nerve endings. I never should have watched that "Knife Skills For Dummies" video.

Chef John said...

LOL @ "It's like watching an alien in a human suit"

Anonymous said...

I don't want to be mean but I just lost mt appetite...

Pam F said...

Cut into bite-size pieces? Don't use frozen vegetables? Bah. I throw whole, frozen roasts or chicken pieces and frozen veg in the slow cooker all the time. Works fine for me.

This was literally painful to watch. I kept cringing. So much wrong and so .... awkward.

Anonymous said...

Where did that spoon end up....after it got stuck in her mouth?

How many things did her hands touch after she picked up the raw chicken and put it in the pan for 'browning'.

What was in that 'liquid'?

Monica said...

Another non chef or actor hired to make a video and worse they also write books. never buy that slow cooker. Looking forwards to your video Chef John as hunting season starts in a month and I have a freezer full of axis deer cut for stewing/casserole etc.

James Messick said...

I don't think it's very cool to post this video just so that you and others can ridicule it. It's really a dick move. Though some of the comments about using frozen vegetables and the cheese were questionable I didn't think it was bad otherwise. The chicken cutting looked awkward, but I think that was just because they wanted to show it on camera. It was a video about slow cookers, not knife skills after all.

Chef John said...

No body said it was cool. It's not cool, but it is kind of funny, and we are picking on the big boys who can certainly handle it (and in this case deserve it since they are suppose to be showing top how-to skills).

I WISH the For Dummies people would post and ridicule a video of mine someday...they'd have lots to chose from!

joseph said...

chef john,

after seeing that video i now understand why hearing the word slow-cooker makes you cringe!

the video almost implies that culinary ignorance goes hand-in-hand with using a slow cooker.

Anonymous said...

I want so bad to be a better chef and learn more. Guess I'm still too green to comment but sure enjoyed all your comments!

Steven K. said...

It's probably kind of hard for a chef not to be a d!@K after watching a demo video shows horrible technique and gets almost everything wrong.

xman said...

2:22: "For food safety, a slow cooker must reach 140 degrees F in at least 4 hours."

At *most* 4 hours, maybe...?

Unless by "food safety" we really mean...food that's safe for bacteria.

Kevin said...

I am disappointed. I was looking forward to a video showing actual tips on using a slow cooker.

ButterYum said...

Oh my - get a load of the anemic "browned" chicken and horrific knife skills.

I have no idea what that liquid was, but it's chunky gelatinous texture in combination with the 'processed cheese' comment lead me to believe it was some kind of canned "cream of whatever" soup.... and did you see how much was left behind in that swimming pool sized measuring cup?