Slow-cooking has been used and valued for centuries due to the magnificent flavours resulting from the long, slow, cooking process; as well, there is the convenience for families, business people, young people – for anyone, in fact, who likes to have cooking simplified without sacrificing nutritional value and flavour.
I recently read an account of how in times past farmers working in fields made good use of a form of slow-cooking. Rather than the farm workers returning to the homestead for lunch, early in the morning their wives would prepare a casserole-style dish and heat it till well boiling. It would be turned out into a clay dish with a lid and placed in an old biscuit tin, which, at that time, could be readily acquired from grocers who purchased bulk biscuits in tins. The casserole dish was then packed tightly all around with straw to keep the heat in and slow cook the food. The men would take this out with them and by midday the hot casserole would be cooked to perfection.
Slow cookers are amazingly adaptable. They are wonderful for having a hot meal to come home to after work or recreation. Even on a day at home, I find it’s so good to put something in the slow cooker early, leaving the rest of the day free in the sure knowledge that dinner is organised. I admit to being a messy cook, so it also allows time for a clean-up. A dinner can be started hours in advance so that by mealtime, all you need to do is serve.
When I was asked to write a second slow cooker book, I thought it would be a tall order. However, I have thoroughly enjoyed the process – experimenting further, exploring different flavours and methods of cooking with my (remaining six) slow cookers. I’m afraid a few slow cookers have been casualties along the way – through overwork, I strongly suspect. A friend recently remarked that our yard is a slow-cooker graveyard. All the clay inserts from every slow cooker that I’ve worn out now serve as drinking vessels for the dog, chooks, ducks and wildlife. They’re very practical as the water stays cool even in hot weather – the insert keeps it that way.
In this book, only one of the recipes (Steak and Kidney Pudding – page 176) calls for browning of the meat. Of course you can brown the meat in the other recipes if you want, but it is another step you can do without when you are in a hurry. The ingredients are carefully balanced to make sure that there is plenty of flavour.
A healthy breakfast is easy – you can cook porridge, a fruit compote or rancher’s eggs overnight, ready to serve as soon as you get up. I wondered for a long time how to accomplish the porridge factor – it always turned to stodge using regular rolled oats; however, if you use steel cut oats, available from health food stores, the porridge is perfect – and is also very economical and healthy.
Cleaning the slow cooker is a dream. I simply pour about 8 centimetres of hot water in the still-warm empty cooker, leave it with the lid on for about 30 minutes and it can be wiped clean with no scrubbing.
I gave away one of my slow cookers after writing the first slow cooker book, thinking to keep five was excessive. Eventually I went and bought a replacement for it. I can do a meal for many so very easily – a soup in one, a meat dish in another, vegetable dishes in another two and a dessert in the fifth. I like having a range of sizes, depending on the number I’m serving, but if I had to choose the most versatile size, it would be an oval 3.5 litre capacity, which is ideal for a family of four and is large enough to hold a roast. If you have a smaller family, then leftovers can be refrigerated or frozen for another day.
For single people or small families, it is a good idea to seek out a smaller cooker – a 1.5 litre is available through some of the larger retail outlets. This capacity serves two or three people. I have two of these, and an old 1970s Monier 1 litre capacity, all of which are very handy to make porridge, savoury dishes or smaller desserts.
Perhaps the best aspect of using a slow cooker is that it reduces the temptation to buy take-away on the way home. This is not only better for the budget, but you know what is in the meal, thus sparing yourself all the additives that may well be hidden in commercially prepared products.
I like to think of using a slow cooker as a form of slow fast cooking. It is fast in the preparation of placing ingredients in the cooker; it cooks slowly without fuss and attention, then is fast and easy to serve at mealtimes.
So, whatever your family size, whatever your lifestyle or circumstance, there is always a place for at least one slow cooker to make your life so much easier.