Quote Originally Posted by Kgreen
I ran another small batch this time with the crock put on high, i monitored the temperature closely, turning it back to low to keep the temp regulated and this time the results were phenomenal.

Also, it took about 45 minutes or so for the center to reach 180 degrees farenheit. So you'd have to adjust cooking times.

My conclusion: If you have a crappy crock pot like mine that doesn't heat from the bottom, monitor the temperature if you can, if you can't float your cooking vessel in preheated water in the crockpot on low, that should keep the temperature even througout.

also if you float it, you should probably cover it with tin foil or something, to keep condensation out.:thumbsup:
Is it possible you could detail this a little more. I think I get the idea, but I'm having trouble finalizing it in my head. I think we definitely do have a crappy crock pot. We're just borrowing it from my parents. It only has low and high. We tried low and nothing really happened. You have given us a little bit of hope back as we see it very well could be a the temperature.

How would you suggest pre-heating the water to know you have it hot enough?

You said it hit 180 at 45 minutes.. Did you turn it down at this point? Is there anyway you could estimate what times you had it turned up to high and down to low? Any idea for us to follow would be great.

The only thermometer we have around is a meat thermometer.. Would it be helpful to put that in the crock pot to at least see about where it is?

We've already taken most of them, hoping something would happen, but it hasn't. We have 4 left. Is there any chance that if we squeeze those back out into maybe a shot glass, we could re-cook them and get something back out of them?

These are pretty much just questions out to anyone, if anyone knows. Flame has been great throughout this whole thread. I'm envious of all the knowledge, but I'm trying to get it down