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It's funny how the push for new scientific foods is running alongside some truly old-school techniques. Now we just have to wait for the day that the delicate, intricate tiny food is teamed alongside a large and steamy serving of mac and cheese. Now that would be divine.
But I digress. The Atlanta Journal-Constitution has posted an article dipping into what they call this season's prized treasure -- time. Now it doesn't start off particularly strong premise (I could never say truffle oil has overstayed its welcome), but there are some interesting bits of information inside.
Basically, the piece isn't so much about slow-cookers, but dry or wet roasting in your own oven. 14-Hour Brisket, 7-Hour Leg of Lamb ... it all looks good!
Do you partake in slow-cooking?
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12-19-2008 @11:29AM Brian J. Geiger said... I love slow-cooking, and I love the types of foods that benefit from the process. Given a choice between a braised meat and a more expensive cut, I'll go with the braise for the flavor.
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12-19-2008 @1:17PM Gary said... Slow-cooking has many advantages. First, it can make an inexpensive cut of meat into a wonderful, savory and delicious meal. Second, it's economical; because you can make large amounts of food with inexpensive ingredients and lots of flavor at one time. It's a classic money saving technique. Beans, stews, soups and other dishes are typical of slow-cooking cuisine. And slow-cooking is the only way to make real baked beans. The first time I made baked beans in my slow cooker; I swore I would never buy another can of baked beans again. Slow-cooking is one of the best ways to cook.
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12-19-2008 @1:43PM Pyrofish said... I have to agree. Given the choice between a pricey cut of a meat, and a slow cooked lesser cut, I'll opt for the slow cooked lesser cut. My mother's on a budget, and she can't grasp the concept of slow cooking. She thinks beef is steak. Pork is chops. And chicken is skinless breast. I can't pull her away from these constraints, but I try.
She doesn't even have a job! If I didn't have a job, everything I did would be slow cooked long prep... I just don't get it.
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12-19-2008 @8:41PM Samme said... Slow cooking is a great way to add a lot of flavor to a dish without much fat. Instead of ham-hocks or salt pork add in some smoked turkey and you get just as much flavor. Or you can trim those less expensive cuts of meat and still have great flavor because the slow cooking keeps everything moist.
I made a spicy black bean, vegetable and turkey soup in the slow cooker today, it came out awesome.
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12-21-2008 @5:15AM Lanceypantsy said... Give me a choice, $3/lb. Short rib or $11/lb. Filet, I'll take the short rib. Slow cooking is an art. It's wonderful that it's beginning to gain popularity and I can only hope that it continues! Not only is slow cooking wonderful, but slow processing (think 12 month aged parm-reggiano, 20 year balsamic), and the beauty of a large meal served over several hours with friends or family, even better, both.
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12-21-2008 @2:57PM coldclimate said... I love slow roasting meat. Quick (erm, slow) rough results are still brilliant. I post photos of some experiments over here: http://www.flickr.com/photos/oliwood/52984582/in/set-1148999/
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12-23-2008 @11:52AM TechyDad said... Slow cooking is definitely one of my favorite ways to cook, even when I'm not making meat. (Meat dishes are rare for us because we keep kosher and kosher meat is very pricey!) I even follow a blog where this woman has been using her crockpot every day for a year: http://crockpot365.blogspot.com/ (Ok, only 358 days so far. She only has a week to go, though.)
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12-28-2008 @6:59AM Paulineh said... I've had a slow cooker since the 70s and have always found that cooking meats especially to be the best way to keep them tender and juicy.
My favorite food though cooked in the slow cooker is soups. They are brilliant cooked this way.
I also agree with Samme that slow cooking is a great way to cook with less fat.
If you are looking for recipes I have have some great ones that have been tested by me at http://crockpotmeals.myreviewguide.com/recipes
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2-08-2009 @11:15PM nithya at hungrydesi said... I just posted about my second attempt at slow cooking Daal Makhani http://www.hungrydesi.com/2009/02/07/9998-slow-cooked-daal-makhani/ While the slow cooking process seemed to have a (positive) impact on the flavor, I was a little disappointed that I had to still use the pressure cooker afterwards.
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