Peeking in the crockpot--how much time does that set it back?
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M$6 Answers
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M$
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M$
Couple this with the already long times of a slow cooking crock pot and I don't think you should worry at all if it was open for less than a minute. If you added cold ingredients add a minute or two and if you lost a lot of steam consider adding a drop of water to make up for it.
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M$
Experience. I accidently took the lid off once!
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M$
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M$
You should be cooking hearty foods and veggies that don't mind being cooked for long periods of time at somewhat high heats.
The only time to worry, maybe, is if you are putting frozen meat into the pot. I've done this with chicken breasts and pot roasts on occasion when I've forgotten to thaw. Those will take more time to thaw and take longer for the whole shebang to cook.
I use my slow cooker about once a week and have for the past 5 years and have NEVER had a problem with undercooking.
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M$
Yep, I do a lot of slowcooking, almost every night in the winter. I rarely put frozen stuff in, unless I forgot to thaw it ;-) I almost always brown things to improve flavor and texture.
I did have an undercooked pork roast last week, but I think it's because it was twice the size the recipe called for and just needed an extra couple of hours to cook all the way through.
I think I had it open for about 10 seconds to add the bay leaf. I didn't know if there was some kind of pressure or something that contributes, as well as the heat.
Pressure doesn't really have anything to do with the cooking, it's just the temperature. Opening the top just lets out some heat, if you only opened it for like 10 seconds I wouldn't be that worried about adding time. I'm assuming that because you were adding something small like bay leaves, you didn't pull the cover all the way off while you were doing it. Also, bay leaves are fairly light so they would have minimal impact on the temperature of the overall mixture. Enjoy your food!