As the name suggests, the key point about this way of cooking is that it is slow. Like really slow.
This electric appliance has been around for a long time and is a staple of many homes. What makes it so popular is the simplicity of it. It works by putting food into a container of sorts and letting it cook slowly.
It consists of three parts. An inner container that is usually made of ceramic, an outer metal casing that houses a gentle heating element and a lid.
This method of cooking is similar to those used in barbecue pits and pig roasts where after a lot of time of cooking in low temperatures, the meat becomes tender.
But what sets slow cooking apart is that it employs moisture, as opposed to dry heat. By involving the use of liquid, the moisture becomes sealed in during the cooking process. This eventually produces condensation which collects inside the appliance and functions as a baster.
This makes it possible to cook food such as stew, casserole for up to 10 hours. So if you're a working adult, you can toss all your ingredients to cook in a slow cooker and have a warm dinner ready when you return home after work.
It is also easy to operate with only three settings: low, high and off. These days, most slow cookers are programmable. The device will switch to a warm setting after it has cooked the food to keep the meal at a proper temperature.
So what are the benefits of slow cooking?
For one, it uses a lot less enery compared to an oven.
As a one-pot cooking, it is also less messy with not much dishes to wash.
It is also economical as you can use cheaper cuts of meat and let is slowly become tender during the long cooking time.
You also get fuller flavours as the cooked meat and vegetables can better absorb stocks and spices.
When it comes to using slow cookers, there are certain things to bear in mind.
Avoid subjecting the stoneware to temperature extremes. So you shouldn't freeze it or use it on a stovetop. This includes not putting a hot crock on a cold counter, or pouring cold water into the pot when its still hot.
Make sure to thaw meat and poultry thoroughly before adding them to the cooker.
Try to resist lifting the lid when cooking is ongoing. It takes the cooker a long time to work its way up to a target temperature, so every time you open the lid, you are also letting alot of hot air out onto the surroundings.
Always layer the food correctly. As root vegetables take longer to cook, you have to put them at the bottom where its closest to the heating element.
it's important to cut them uniformly so they'll cook evenly. Vegetables may also take longer to cook than meat, so when preparing stews or meat-and-vegetable dishes, layer the vegetables on the bottom of the pot. More delicate ingredients such as herbs and veggies should be placed at the top.