Put A Slow Cooker In Your Life And Choose It Well

Anything worth doing is worth doing slowly. It was said by Mae West, an American actress and playwright born in the late nineteenth century, and very well sums up a whole philosophy of life based on respecting natural rhythms and savoring every moment, fleeing from chronified speed. This slowness can be applied to any field, including the kitchen.

There is more and more talk of electric pans called “slow cookers”. The original slow cookers were invented in the middle of the last century, they were marketed in 1971 by the brand that continues to be its benchmark, Crock-Pot, and in the United States and Latin America for five decades they have been present on the countertops of many homes.

The slow cooker, in the antipodes of the microwave and fast food

What is their mystery and how do they differ from our grandmothers’ slow cooker? These are electric pots capable of maintaining a constant temperature for a long time, safely and without having to control them.

This is already done by some electrical appliances or kitchen machines. The difference from slow cookers is that they cook at a low temperature and take hours to cook the casseroles, in real contrast to the current rhythms of life and other fast cooking methods, such as the microwave or pressure cookers.

Advantages of cooking with a slow cooker or slow cooker

Why cook legumes in more than 6 hours when you can have them in 7 minutes? The advantages of this type of slow cooker are the following:

1. You gain in nutrients. This cooking is characterized by a stable and low temperature (from 70 ° C to 90 ° C, always below the boiling temperature), which means that more nutrients are preserved and the organoleptic flavor qualities are well maintained. , aroma and texture of what is cooked. Slow cooking is also considered more comforting, filling at subtle levels, and capable of extracting all the original sweetness and taste from foods.
2. Stews taste better. The biggest benefit of cooking with a slow cooker, for those who use it, is that the flavors are enhanced. The result is similar to that of traditional recipes because the time taken allows the food to release all its juices and mix harmoniously. In addition, since the heat is distributed evenly around the casserole, the dishes are also juicier and more nutritious.
3. They are very safe. Although pressure cookers are very safe, if misused they can cause accidents. That is why they can command respect. On the other hand, in slow cookers there is no risk of overpressure.
4. You save energy. One might think that having an appliance on for hours and hours can be expensive, but the consumption of a slow cooker is very low, it can be compared to that of a 75 W light bulb that is turned on all night. The cost of the glass-ceramic or oven is more than 5 times higher.
5. You can schedule them. Although not all models have this feature, some slow cookers can be programmed to turn on at a specific time and thus have freshly cooked food when you get home or when needed.
6. Betting on a lifestyle. Cooking lentils like our grandmothers “chup-chup”, with local vegetables and eco, can be seen as an act of freedom, independence and almost disobedience because it abandons a system that seduces to “heat edibles” and live unconsciously.

Not all are the same: how to choose the best one for you

The market is not as wide as in other devices but there are differences between brands and models.

• Different sizes. We can find them in different sizes: from 2 to 6 liters (3-8 servings). For reference, a 3.5 liter slow cooker is sufficient for a family of 4.
• Different qualities. The simple and inexpensive casseroles, despite their good evaluation in the forums, are manual and must be turned off like any casserole, taking into account that the times are much longer and we could forget. The non – stick material inside is not specified and in some, the main parts that compose it cannot even be disassembled. In contrast, the higher versions are much better equipped.
• Different toxicity. It is important to look at the materials and that the manufacturer certifies that they are free of toxins. The quality interior is usually ceramic without heavy metals, PTFE and PFOA, and the premium range uses a type of non-toxic thermoceramic that transmits heat faster than other surfaces and is much more durable and resistant.
• Extra functions. The timer and programming option is very comfortable because it allows automatic disconnection. The keep warm one keeps the heat when cooking has already stopped.
• Glass lids. The lids of almost all models are made of glass and allow you to see the interior without lifting it or affecting the cooking.
• Inner pot. Many have a removable inner pot, ideal for cleaning better or in the dishwasher, for gratin in the oven or to serve directly on the table. It is also valid for the microwave.
• The remover shovel. It is the accessory that makes the big difference from the standard model and is closer to the pots of yesteryear removed by hand. It is a shovel that automatically moves the food at regular intervals.

What can be cooked in a slow cooker?

Slow cookers are great allies of vegetable cooking. In them you can cook legumes, vegetables, rice, cereals, all kinds of stews, pickles, broths, creams … as well as cakes and breads.

• Rice and cereals. One of the advantages of slow cookers when it comes to cooking rice and cereals is that they make the grains remain tender but remain whole. Its flavors are also intense. Rices have time to “suck” all the flavors that accompany them.
• Desserts. If desired, they can also be used to prepare desserts. In this case, it is important to look closely at the shape of the casserole before buying it: there are round ones, and some pastry molds fit there, but also oval ones, which are especially suitable for the plum cake mold.
• Other preparations. It’s also worth noting that slow cookers make for many other unexpected preparations, ranging from jams to pickles to quiches, for example.

Get a slow cooker recipe book

The best thing is to get a book of recipes designed specifically to be made in this type of pots. In this way, you get the most out of them.