Simple, satisfying slow cooker recipes enable people to spend more time sharing a meal, rather than rushing around to prepare it
SLOW COOKERS had a humble beginning. The Naxon Beanery All-Purpose Cooker was launched in Chicago in the late 60s; in 1970, small appliance giant Rival bought Naxon Utilities Corporation, and relaunched the beanery under the Crock-Pot brand.
Today, the most common models of crockery or slow cookers have a ceramic insert, and heating elements are housed in the sides; the two heat settings are low (200°F) and high (300°F). The ceramic insert acts as a heat reservoir and the lid, which sits in a groove on the base, traps steam, allowing a slow cook method.
The fact that slow cookers are still widely used today is a testament to the time-saving convenience the appliances offer. It’s still nice to know that dinner is being taken care of while we get on with life. Plus, slow cookers are great money savers in that they allow you to use cheaper cuts of meat—the slow cooking process breaks down connective tissue so meat that’s often tough will be tender when cooked this way.
Use fresh, local ingredients wherever possible, even when recipes call for canned foods. In summer months, for example, I use fresh tomatoes instead of canned, and I tend to use fresh herbs as well. To intensify flavours, brown the meat before adding it to the slow cooker.
Slow cookers are exceptionally good at holding heat, which makes them a staple at potlucks, and of course the same principle applies at home: I use a small one for keeping butter hot when serving lobster, and they are perfect for warm dips when hosting a party.
Whether you’re still using your slow cooker for fondue and tuna casserole or are experimenting with ethnic flavours, it’s an old kitchen convenience that doesn’t appear to be going away anytime soon.