Right.  Quite a few of you may never have heard of slow cookers  and what their benefits are.  Until recently I counted myself as one of you.  Now I’m one of the people in the know and I’d like to share my experience with you. Basically slow cookers have come about as an evolution of the crock pot.  They give us the ability to cook our meals at a relatively low temperature and can be left unattended for hours, slowly bringing forth the delicate delicious flavours of our food.  Flavours which are difficult to attain using normal pots and pans.

Other advantages of using the slow cooker are, well, you can set it and safely leave it cooking whilst you attend other matters.  Using cheaper cuts of meat are great for the slow cooker, because the slow nature of the cooker will soften the meat as well as quite often result in tastier pieces than if more expensive cuts were used.

A few things to be aware of though.  If you are using raw beans in your recipes, especially raw kidney beans, then you must boil them in a normal pot for at least 10 minutes as the high temperature destroys a toxin (phytohaemagglutinin) which can be found in many beans.

But don’t let that discourage you.  I must say I’m very happy with my slow cooker, which I use extensively for tasty, juicy roasts and stews which practically explode with flavour.  All because the spices and juices get time to mingle and produce those rich well rounded tastes we all love.

One comment to “Slow cookers, what’s that??”

  1. Daniel

    great post, thanks for sharing


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