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    You are in: Home / Community Forums / Slow Cooker & Crock-Pot Cooking / Want to get rid of that 'crockpot taste'
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    Want to get rid of that 'crockpot taste'

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    Shamin
    Wed Feb 04, 2009 9:39 am
    Experienced "Head Chef" Poster
    Hi there, I noticed a "diferent" taste when I make curries in my slow-cooker. Stews and the like are fine, but curries just don't seem to work for me. It's almost like the curry has gone "flat', there is no zingy flavour left. Is this because curry spices can't take the long cooking period? I really need to sort this out as I am working rather long hours and my slow cooker would really be a life saver for me. Any curry cooking tips for the slow cooker would be really appreciated. Thanks
    Red Apple Guy
    Wed Feb 04, 2009 9:20 pm
    Forum Host
    Try a technique used by chili contestants. Add the seasonings during the cook in "dumps." Some is added initially, some during the cook and the rest at the end. Aromatics have an aroma because some of the aromatics are lost during the cook. Adding throughout the cook preserves the aromas and tastes while allowing the seasonings to age as well, adding depth to the dish. If cooking unattended, add some at the beginning, and the rest at the end.
    Chef #1208039
    Wed Mar 18, 2009 5:02 pm
    Newbie "Fry Cook" Poster
    I would say the smell is similar to an old, old car-> it's an old
    strong vinyl-like odor, that I believe is coming from the rubber seal on my Hamilton Beach crock pot lid. The odor, right from the first use, permeates into the food, and even when the leftovers are put in a dif. container and refrigerated, still has the same chemical rubber smell when re-heated the next day.
    If the molecules of the rubber are dispersing out of the rubber and into the food and the air, I would think it's poisonous.
    What do you guys think?!
    Lab-Chef
    Sun Mar 22, 2009 6:37 pm
    Regular "Line Cook" Poster
    Hey 1208039.
    Check out this web site
    http://www.hamiltonbeach.com/recall-info/slow-cookers.php
    icon_eek.gif icon_eek.gif icon_eek.gif icon_eek.gif
    Chef #1214474
    Tue Mar 24, 2009 4:59 pm
    Newbie "Fry Cook" Poster
    I agree - I have used my crockpot a handful of times since purchasing it from a warehouse sale about a year or two ago. I haven't used it in a while and I don't remember my food having had this taste before but I noticed it this time! I made southern-style pulled pork by simmering a pork shoulder roast in the pot with onions and bbq sauce overnight. I noticed the meat has a slight metallic taste to it which is odd because I'm actually cooking it in a ceramic insert. I should add the bbq sauce I used came from a glass bottle so that's not it.

    The outer part of the crockpot is that aluminum type material and that is what gets hot, so it's possible the aluminum is what I am tasting. It almost tastes like that same metallic type taste you get in canned soup, canned pasta, canned beans in tomato sauce, or even tuna in a can. It's not enough for me not to want to eat the food but it's enough that it kind of lowers the quality of the dish's taste in my opinion.

    The first thought that came to mind after identifying the taste as a tinny aluminum taste in the food, was that we cook in metal pots and pans all the time, so why don't THEY make food taste like this? Maybe it's the type of metal. Maybe the only solution is to get a crock pot that uses the same metal used in making regular stainless steel pots/pans? Or even the cheaper more lightweight stuff that black speckled roasting pans are made of. I wonder if any crock pots are made with that material instead of the aluminum type stuff used in the one I have?
    Chef #1214474
    Tue Mar 24, 2009 5:02 pm
    Newbie "Fry Cook" Poster
    Red Apple Guy wrote:
    Try a technique used by chili contestants. Add the seasonings during the cook in "dumps." Some is added initially, some during the cook and the rest at the end. Aromatics have an aroma because some of the aromatics are lost during the cook. Adding throughout the cook preserves the aromas and tastes while allowing the seasonings to age as well, adding depth to the dish. If cooking unattended, add some at the beginning, and the rest at the end.


    I know exactly what the previous poster (re: Curries going flat in slow cooker) means - I haven't done curry in my crock pot but I've done other types of highly seasoned dishes that just seem to go "flat" as he/she mentioned.

    In any case the response above seems to be an interesting technique that could solve this problem as it makes sense. I'll have to try this.
    Shamin
    Fri Mar 27, 2009 2:52 pm
    Experienced "Head Chef" Poster
    The problem with adding curry spices at intervals is that the spices need to be fried in oil to release the flavours. By adding these at intervals, the spices will taste "raw". The idea is good, but it won't solve my curry problem. Any other suggestions will be welcome.
    Chef #1228225
    Mon Apr 06, 2009 11:57 am
    Newbie "Fry Cook" Poster
    OMG, I am using my crock pot for the first time and it smells horrible!!! I am getting a headache. I wish I had read this before I started. I would of put water in it the day before and cooked it for 8 hrs. My food better not taste like this horrible smell cause that will be a huge waste of time and money!
    Cook In Southwest
    Mon May 18, 2009 7:34 pm
    Food.com Groupie
    Either my taste buds are seared from all the hot food here in the Southwest or I just got lucky with my crock pots. I have not noticed any funny flavor at all.

    Last year, I went through several crock pots from Rival (numerous technical problems) and I did have one that had that electrical part burning smell. I think it really was a burning electrical part (plastic) as the thing died not long after.

    I suppose it is possible that the ceramic inserts have a glaze that could release some chemical when in contact with acidic foods. As I recall there was some big issue back in the past with ceramic from third-world countries releasing lead in the glaze when in contact with acid. Maybe it's something akin to that?

    I've never tried a liner, as I just have a basic theory prejudice against cooking in plastic. I'm beginning to avoid even re-heating in the microwave when the food is in plastic containers due to health risks.

    I did buy a microwave cover for re-heating food not long ago that transferred plastic taste to my food. It was a collapsible thing that seemed like a good idea until I cooked with it. The taste was so noticeable, I threw the thing away and went back to my rigid one.
    Chef #1286032
    Wed Jun 03, 2009 1:31 pm
    Newbie "Fry Cook" Poster
    I just bought a new Hamilton Beach crock pot and had to dump out a whole crock of yogurt. It absorbed an absolutley horrible taste from the seal of the lid. I saw several other people with this problem. Does that ever quit happening? I'm wondering if I should return the thing or at least try to take that seal off. I know the smell is coming from that because if you smell the seal that is exactly what the yogurt tasted like. YECH!!!
    Cook In Southwest
    Wed Jun 03, 2009 2:31 pm
    Food.com Groupie
    I'll bet it won't change over time. Just guessing here.
    Babzy
    Sat Jun 27, 2009 5:21 pm
    Food.com Groupie
    I can't use onions when I do any crock pot cooking. I find they get this weird taste that goes through the whole meal... totally ruins it for me! And usually I love onions and cook with them all the time otherwise. I saw that onions have been mentioned in this thread already and just thought that I'd mention it again. I actually tried adding a bit of dried minced onions to a crock pot recipe recently to see if that would be ok, but I could still taste a bit of that bad taste I used to get... however, onion powder seems to be OK! icon_lol.gif
    Cook In Southwest
    Sat Jun 27, 2009 5:37 pm
    Food.com Groupie
    I have seen here some saying their crock pot has a rubber or some kind of seal on the lid. Mine does not. I suspect it is the seal that is off-gassing when it gets hot. I would recommend, if you have off tastes in your crock potted food, to replace the crock pot with one that has a plain lid (glass would be the preferred material.)

    While I cannot recommend my brand, Rival, at least it does not have a lid seal that could be affected by heat. There is no way mine could contaminate food, as the food only comes in contact with glazed crockery and glass lid.

    I have gone through about 4 Rival crock pots in the last year due to electrical problems. Circuit board died, too hot, next one too cold, the one I have now, hubby modified the circuitry to get it right, but it is a little too cool now. Quality control does not seem to exist in China (where they are now made.) I much prefer my old U.S.-made one (retrieved it out of the trash pile in the garage after all the new ones failed. It's ugly, but works great!)
    Cook In Southwest
    Sat Jun 27, 2009 7:26 pm
    Food.com Groupie
    A bad bottle of wine has a metallic taste. I wonder if maybe your BBQ sauce was bad? Not that I've EVER had bottled BBQ sauce go bad.

    I'd bet dollars to donuts it was most likely the circuit board in the pot. It is made out of plastic which gets hot. It can release noxious gas that could have wafted up and into the pot.
    Chef #1286032
    Tue Jul 07, 2009 9:17 am
    Newbie "Fry Cook" Poster
    I solved my problem by cutting the seal off. I had to spend some time to get all of it but it works great now. I would have returned the crock pot but I make yogurt in it and the probe feature is exactly what I need.
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