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Slow cookers are one of the most useful appliances you can have in your kitchen, even more so if
you don't enjoy cooking or you have a busy schedule that keeps you running around and not working over the stove. You
can toss together a soup or meat dish in the morning in about five minutes and when you return from work in the
evening, you'll have a hot, home cooked meal waiting for you. In addition, everything cooks together, which means that
you'll only have one pot to clean. Some recipes will call for the meat (or even vegetables) to be browned before adding
them in, but this is almost never really necessary.
Slow cookers cook foods for long periods of time at low temperatures. Modern slow cookers often have an automatic shutoff or a super-low "warm" setting that will protect both your food and your home when you are not around to watch, so they are safe to use any time, unlike the stove or the oven. They are ideal for cooking lean or inexpensive pieces of meat because they trap juice and steam as they cook the meat, allowing the meat to become moist and tender, preventing it from shrinking or toughening. The long, slow cooking process also allows flavors to meld and blend, making it an ideal way to cook soups and stews, too.
Using a slow cooker doesn't require the experience or skill that ordinary cooking does, since everything goes in the same pot, often at the same time. There are a few things to keep in mind, though. Potatoes and other firm vegetables may take longer to cook than meats, so they should always be placed on the bottom of the pot. Dairy products, including cheeses, can break down at during a long cook time, so it is best to add them as the cooking winds down. You can open a slow cooker during the cooking process, but it is best to keep it closed to prevent too much moisture and heat from escaping. Since heat is introduced from both the sides and bottom in these machines, they need to be at least half full to allow for even cooking, otherwise your food could burn.
Beth Hensperger's Not Your Mother's Slow Cooker Cookbook is a great source of recipes, from old favorites to modern classics, including desserts, all for slow cookers. This Mamma Cooks has a great review of the book and four sample recipes, including Sloppy Joes, Braised Beef in Espresso, Honey and Apple Bread Pudding and Beef in Guinness. AllRecipes also has a great selection of slow cooker recipes, from soups to main dishes, and Crockpot.com's recipe section has drink and dessert recipes, as well as heartier fare.
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1-22-2006 @8:06PM spline9 said... My gf bought me a CrockPot the other week. I've been wanting one for a while now mainly for making chili.
I used it for the first time a couple days ago using a premixed seasoning (McCormick, I think) for italian chicken and mushrooms. I was impressed.
The simplicity of using this is great from prep to cleanup. The only problem is that I eat meat and the gf is a vegetarian. If I make something that includes meat, I'm going to have to bring a bunch of friends over to help me eat it.
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1-22-2006 @9:16PM Chef B said... Totally agree! Every kitchen must have a crockpot. Just don't ever I mean EVER listen to Sandra Semi-Ho Lee! That crazy droopy boobed woman doesn't know anything about crockpots or how to use them. Please for the love of God do not make any of her recipes.
Read what others have said after viewing her "Slow Cooking" show.
http://forums.televisionwithoutpity.com/index.php?showtopic=3129300
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1-23-2006 @12:25AM Berkana said... My best slowcooker recipe is my oxtail soup. Oxtail really tastes delicious when slow cooked. All that connective tissue dissolves and thickens the Moroccan spice flavored stock I use (somewhat curry-like), which I serve with the tender ox tail meat over cous cous, with mint tea as the beverage.
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1-23-2006 @12:10PM Kelley Ritchey said... I can only affirm the virtues of the crockpot. My mother could cook very good food in the oven, but I think did her best work with the slow cooker. The meat was always very tender and well seasoned, so the slow cooking really does enhance otherwise ordinary meats.
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1-23-2006 @12:20PM Kelley Ritchey said... I can only affirm the virtues of the crockpot. My mother could cook very good food in the oven, but I think did her best work with the slow cooker. The meat was always very tender and well seasoned, so the slow cooking really does enhance otherwise ordinary meats.
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