As a backlash to the increasing pace – and arguably declining quality – of modern life, the Slow Food movement has appeared. Over recent years, advocates have spoken up about the benefits of traditional home cooking. And that is all well and good. But how can you combine work and school and general life with the prospect of spending five hours in the kitchen cooking?
One handy appliance may simplify the struggle. After being maligned for years, slow cookers have been rediscovered. Sometimes called crock-pots, these kitchen helpers have been around since the 1960s but really became popular in the 1970s. The modern incarnation is a little more sophisticated and boasts a few more conveniences.
The earliest versions were created by several companies. West Bend made a crockery bean pot that came with a heating element, while Naxon Utilities Corporation combined the pot and heating parts into a “Beanery.” Rival later bought the design and developed a more successful commercial version. A number of companies now offer a range of different options. Many sizes are available, in various shapes and materials – ceramic, metal, stoneware, and combinations of these. Removable lining pots are popular for clean-up. Electronic capabilities allow complex settings and pre-programming.
In general, a slow cooker does exactly what the name implies – cooks food at lower temperatures for a longer period. Ingredients are placed inside and then left to gradually cook – usually during the day, although it is also easy to make breakfast overnight. The lower temperatures requires low wattage, meaning that these appliances can be left unattended without risk. Slow cooking produces tender and flavourful dishes.
Using a slow cooker provides several benefits. The most obvious one is that you can walk in the door and find a delicious hot dinner waiting. Slow cookers are even more appealing when the weather is cold and dreary, as recipes often yield hearty meals in substantial quantities. A second fairly obvious benefit is the return to slow cooking techniques without having to tend to a simmering pot all day.
Perhaps the most environmentally friendly aspect of slow cookers is their energy efficiency. Typical dishes include things like roasts, casseroles, and soups – and conventional cooking requires time at higher heats. Every time the stovetop is on, or the oven is preheating, energy is used. Boiling the cooking water uses electricity (or gas). Roasting is slow and uses energy. It also heats the house. The slow cooker’s low wattage is significant – cooking for 7 hours at low heat (93 degrees Celsius or 200 degrees F) uses 0.7 kiloWatt hours. Making the same roast in the oven would require 2 kiloWatt hours for every hour cooking at 177 degrees Celsius (350 degrees F). There’s also the option of using the slow cooker on high, which corresponds to about 150 degrees C (300 degrees F), for a shorter time. The energy consideration might even out with a dish that requires a long time in a slow cooker versus a much shorter time in the oven, but this is mainly true with slow-mode ovens.
There are a few tips to remember if you choose to use a slow cooker. Inexpensive cuts of meat become tender during slow cooking – so there is no need to buy filet mignon for a slow cooker recipe. This factor alone can make slow cookers very cost effective. The process does not require much fluid, so add liquids sparingly. Some ingredients should be pre-cooked before being added, such as beans and some meats (to brown them). Vegetables cook more slowly and need to be placed at the bottom of the pot.
Many websites offer a range of recipes. Slow cookers are not only for feeding families. They allow anyone to make a large batch of delicious chili or spaghetti sauce and enjoy the results over days to come.
Photo credit: bluesleepy@Flickr.com
