Slow Cooker Information
First introduced in the 1970’s by Rival, which named it the Crock-Pot. It is designed for moist heat cooking, steam generated from the food is condensed on the lid and returned to the ingredients, resulting in delicious and tender meals.
How Does a Slow Cooker Work?
A slow cooker usually consists of a rounded glazed ceramic or porcelain cooking chamber, which is then encased in a housing and is heated by a thermostat controlled electric element. The lid is usually transparent – to wet the appetite as you watch it cooking away! - and sits in a ridge around the rim of the cooking chamber to retain any moisture which otherwise would have evaporated away. The condensed moisture also acts as a low-pressure seal to the external atmosphere as it collects between the lid and chamber.
What are the Advantages to using a Slow Cooker?
- Less washing up: Cooking the meal in a single pot reduces washing up, and the low cooking temperature and glazed pot make cleaning easy - no baked on food to worry about!
- Time Saver: Slow cooking is great for people with a busy schedule - simply pop in your ingredients and let is gently cook while you work or play. The cooking method and low temperatures mean that you dont have to constantly monitor it. The long cook times mean that your meal is usually ready for you when you get home. Depending on your slow cookers capacity then it is also well suited to making large batches which you can freeze for a quick and easy meal at a later date.
- Healthy Eating: Slow cooking doesn't require any oils to be used as frying is not involved (unless you want to brown meats first) - so the food is as healthy as the ingredients that you choose to put in. Its great for vegetarian soups and stews.
- Save Money: Slow cooking is ideal for making the most of cheaper cuts of meat - chicken thighs, lamb shoulders and pork belly all work well, and it handles root vegetables, lentils and beans superbly. If your using beans remember to boil them for around 10 minutes first.
- No Burnt Food: Burning your food is rarely a problem. The slow cooker will make many dishes for you better than any other appliance - especially those that tend to stick to the bottom of a pan.
Are there any Disadvantages to using a Slow Cooker?
- Liquid: As the food in a slow cooker constantly cooks for a long time in its own juices, the same moisture can sometimes dilute the flavour, whereas other cooking methods reduce the moisture content and intensify the flavour. Good use of spices, other ingredients, and a fragrant garnish - such as fresh herbs - can overcome this issue quite easily.
- Vitamins: Vitamins and some trace nutrients are sometimes lost. When higher temperatures are used to cook vegetables these enzymes are rapidly denatured and have less time in which to act. As slow cookers work at temperatures below boiling point, vegetables tend to lose trace nutrients. This can be largely prevented by blanching vegetables quickly before placing in the slow cooker. Blanching renders these enzymes ineffective, leaving more vitamins intact.
- Bean Toxins: Raw beans, especially Kidney Beans contain a toxin called phytohaemagglutinin, which is destroyed by boiling for 10 minutes or more. Unfortunately the lower temperatures of a slow cooker are not high enough to destroy these toxins and low heating actually increases toxicity levels. Pre-boiling beans is vital prior to using in a slow cooker.
- Compensating for Heat Loss: Slow cookers to compensate for the heat and moisture lost if the lid is frequently removed during cooking. Remember to allow sufficient time to allow added/removed/existing ingredients to properlly cook before they are eaten.
Are Slow Cookers Dangerous?
Slow cookers are less dangerous than ovens or stove tops due to the lower temperatures and closed lids. However, they still contain a large amount of near boiling temperature food and liquid and can cause serious burns if spilled. As with many other kitchen cooking appliances, children may be at risk due to the high temperatures, so common sense should be applied at all times.
