Slow Cooker Comeback; What’s Old Is New Again

Hmmm, for me slow cooking conjures up the image of my mom dumping, amongst other ingredients, a can of mushroom soup in our harvest gold crock-pot. Well those days are over, it is not simply a matter of dump it all in and run. Today’s slow cooking (Crock-Pot is actually a trademark that is often used generically) uses all natural ingredients, and with a little effort up front you’ll have a fabulous dinner waiting for you at the end of a long day. I am a fairly recent convert to the joys of the slow cooker, having spent the better part of my adult years as a professional in the culinary field, refuting anything as simplistic as a crock- pot; pure unadulterated culinary prostitution. Ahh, how life changes. First and foremost, I am a mom and a mom who does not believe in fast food dinners but I do believe we can make dinner fast and healthy. With my family’s busy schedule, I have found a certain kind of freedom that comes from using my slow cooker. No longer, do I have to serve dinner at all different times, a slave to my children’s schedule and when I have to be gone all day, my dinner is waiting for me when I get home. Yes, each and every family member can help themselves to dinner when they want, freedom!

So dust off that cock pot and let’s get cooking, slow cooking, that is. Starting with a few tips for some really delicious slow cooking, always brown meat first, this seals in the juices. After browning beef or pork I like to deglaze the pan with a little red wine, scraping up any bits that have been stuck to the pan, not only does the wine add flavor but the acid in the wine helps in tenderizing the meat. This method of browning the meat first and cooking in liquid (stock) over a lengthy period of time is referred to as braising. Choice of meat is important when using a crock pot. Generally, cuts which tend to be tough (which are also less expensive and tastier) work well, because the long slow cooking breaks down the connective tissue that makes these cuts tough. Pork shoulder, beef brisket, beef short ribs and chuck roasts are examples of these cuts. When cooking poultry, dark meats (legs, thighs) usually work best. While the recipe should specify, keep in mind that certain ingredients should be added later in the cooking process, such as: pasta, delicate vegetables and herbs. Herbs are best added about an hour before serving, as they tend to lose some strength in the long slow cooking process.
Soups and stews seem to be the perfect dish for the slow cooker but these days many different recipes can be adapted for slow cooking, enjoy a few of our family favorites. Happy cooking and I can’t wait until next time to share with you my secret for…