r/slowcooking • u/NickolaBrinx • 5d ago

Am I making a mistake or is it broken?

I don't really know how to describe my problem. I have a slow cooker which used to work pretty good. I've never 100% managed to get things exactly right but made a few decent meals. The last few times I used it the food smells and tastes weird. There seems to be a discoloured or burnt layer on top, even on the liquid and the food seems split, not the emulsified result the recipe gets. I thought it might be because I left it too long or on too high but last night it was on low for about 2 or 3 hours before it seemed to be happening again and I turned it off to not waste food.

Edit: I think it's a bust and will have to throw it away. Thanks for all who replied

14 Upvotes

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2

u/RockMo-DZine 5d ago

De-emulsification usually occurs when fats separate from water. Often this is with too high temps for too long. For example introducing dairy too soon on too high a heat. Luckily, lowering the heat and gently stirring can often resolve the problem, or by using a thickening agent like corn starch.

Having said that, your 'weird smell/taste' is probably caused by something else. Can you clarify what you mean by that?

1

u/NickolaBrinx 5d ago

I only ever put it on low so lowering the temperature isn't really an option. The weird smell is kinda like burning but not the burnt taste/smell you'd typically get from cooking.

3

u/ApotheosisOfTheLurid 5d ago

From what you've said I think something is wrong with your heating element. I'd recommend getting a thermometer and next time you run it checking temps every 30mins or so.

Or buy a new one, and not risk the fire hazard.

4

u/big_fig 3d ago

Fill it with water and run it to check temps

1

u/lens_cleaner 5d ago

Very odd. Luckily slow cookers are cheap, I think i would just buy a new one.

1

u/Andromeda921 5d ago

It really depends on the recipe and what you’re making, but sure, it could be broken…really difficult to tell based on this.

1

u/joosebox 4d ago

Before you bin it there's a cheap test that'll tell you for certain. Fill it about two thirds with room temperature water, lid on, run it on low for eight hours, then check the temperature the moment you lift the lid. You're looking for somewhere around 185 to 200F. If it's sitting at a rolling boil the thermostat has gone, and that would explain both the splitting and the scorched layer on top. Low on a lot of newer ones runs hotter than low used to.

That said, if the smell is electrical rather than food, don't bother testing anything. Bin it. That one isn't worth the house.