Slow cookers have been around since the 1970s. Though the technique of cooking slow and all day varies in popularity, most families dabble with crock pot cooking. If you learn how to use a slow cooker and play around with recipes, it will open up many cooking doors.
Nothing beats coming home to the smell of a home cooked meal ready and waiting, but the “Leave it to Beaver” family model with someone home to fry up the bacon and bake the beans is almost as obsolete as the typewriter.
During the 1970s, The Rival Company came out with the slow cooker trademarked under the name Crock Pot. The basic idea was that the family meal maker could load up the cooking vessel, turn it on, and forget about the meal until several hours later when a hot and tasty meal would be ready and waiting. The original models were small and somewhat limited and were all-in-one piece models which made clean up rather unpleasant.
The New Face of Crock Pots.
Today, options on crock pots are virtually unlimited. One huge improvement is that most modern crocks lift out for cleaning rather than being built in to the unit. This helps tremendously as far as storage and also on clean up. A crock can be prepared and filled the night before (with some recipes), stored in the refrigerator and then placed in the cooking unit the next morning to eliminate early morning preparation. When a meal is completed, the crock lifts out and can be soaked and cleaned without worrying about the heating unit getting wet.
The original crock pot which was a rather tall and slim design (about 4 quarts capacity) has given way to a variety of sizes and shapes. Most slow cookers are now oval in shape. This works better for most cuts of meat which tend to be closer to oval than round in shape. The larger models now will work hold and cook a small turkey or a good size turkey breast.
From mini crocks to big family crocks, there is a size for every individual or family. The smallest models (which usually do not have lift out crocks) will hold a chicken breast for a bachelor or fondue/dips on the side to go with a meal. Jumbo models will work for large pork loins or will accommodate enough stew, soup, or stew for a good sized group (20 or so adults). A few of the big cookers include dividers, so meat can be slow cooked on one side while vegetables can cook separately on the other side.
A number of other helpful features have been added to various models. Some slow cookers offer a full range of temperatures rather than simply high and low and can be used for a fuller range of meals. Several models now have timers. If a recipe calls for seven hours cooking time, and the family will be out for nine hours, the cooker will shut off automatically rather than cooking the food down to mush.
Yes. The Slow Cooker is Here to Stay.
Though the slow cooker appeared to be a fad gadget and, in fact, sales slumped as fast food became more available, better designs and a focus on healthier home eating has again made the slow cooker quite the rage. A 2002 Betty Crocker Kitchens study out of Minneapolis estimated that a little over 80 percent of all homes currently boast a slow cooker and sales continue to ring steady. Though microwaves outsell slow cookers, certainly the crock pot market is healthy and likely to remain solid.
If you have a crock pot gathering dust in a back closet or if you don’t own a mother’s little helper, then rethink your kitchen strategy. Though crock pots are often the butt of jokes and though some of the poorly selected slush meals created by those not willing to learn the basics have given crock cooking a bad name in some circles, many families would be lost or on the way to McDonalds if not for the slow cooker.
If you do own one of the old burnt orange or fatigue green models from years gone by, it might be best to trade in and up and try one of the more family friendly models. On the other hand, consider pulling out the oldie but goodie and experimenting. Though the older models do have limitations, any cook can work with an old crock pot and determine whether an upgrade might be appealing. Try a few dishes. Then decide.
Benefits of Slow Cooking.
The real beauty of slow cooking is that a complete meal can be tossed in the crock in the morning and then ignored until dinnertime. This is a real plus for working families but also convenient for stay-at-home parents who may have enough to do without stirring and stewing over a more complex dish throughout the day.
In addition to simplicity, slow cookers have a number of other distinct advantages:
1. Slow cookers are energy efficient. With a wraparound cooking apparatus, heating extra unused space is eliminated. Think about all the unused inches in a standard oven. With a slow cooker, only the food area is zapped with heat.
2. Slow cookers contain heat. While most cooking appliances heat up a kitchen, the crock pot slowing perks along without turning the kitchen into a sauna. A deep fat fryer can be a hot and messy choice on a summer day, but the slow cooker slowly cooks up food without any noticeable negative side effects.
3. Slow cookers can cut grocery bills. The slow and low method of cooking means that a cheap cut of meat turns our fork tender without drying out. In fact, cheaper cuts of meat tend to fare better in the crock pot than the more expensive cuts.
4. Slow cookers can be used to turn out healthier meals. When cooking less expensive meats with lower marbling, animal fat is reduced. Add a trivet (or put a few balls of tin foil in the bottom of the crock to lift the meat), and all the fat is in the bottom and below the meat line. Fat can be skimmed off later, and the natural juices can be used to make wonderful and tasty gravies.
There are a Few Disadvantages to Crock Pot Cooking.
As with all cooking techniques, slow cooking in a crock is not perfect (for all dishes). Though you can do a lot (and probably more than you can imagine), there are some things that just were not meant to be done in a crock pot.
If you are looking at cooking prime cuts of meat, then you do not want to slow cook. An expensive steak or roast will fare better by being quick cooked to lock in the fat and flavor. That marbling costs more, and you cook out the tasty fat if slow cooking. Grill or broil steaks like rib eye. You’ll have meat fit for a king. If you’re cutting corners and go with round steak, then stick that in the crock pot and turn out tender meat that would be tough as leather if cooked fast. Again, a king would be impressed. You’re not looking at less savory meat—just different meat cuts with different cooking requirements.
Though slow cookers are good for all-in-one pot meals, it’s important to consider cooking times and to match items that cook at roughly equal times. When cooking meats, root vegetables (like potatoes and onions) work well. If you throw in quicker cooking items like squash, then you have meat sitting in a big mess at the end. There are ways to get around this problem like cooking the items that need more cooking time and then adding the other items later in the cooking process.
A couple of other slow cooker limitations include:
1. Searing is generally impossible, though some of the newest models with full range temperatures may offset this problem. Most recipes calling for browning meats (to lock in flavor and to add more eye appeal) suggest quickly browning on the stove top before adding meats to the crock pot.
2. Along the same lines, pan frying items like onions and green peppers are generally done in a frying pan on the stove top. The crock simply is not meant to quick cook some of the flavor enhancers.
3. If you want to make items like spaghetti or sauces to go over noodles, you’ll need to cook the noodle on the stove and right before serving. Though there are some recipes (usually calling for canned soup) that allow for all-in-one with pastas, most taste better when combining the convenience of slow cooking the base meat or sauce in the slow cooker with the rather quick addition of the pasta/rice made right before the meal.
A Few Recipes to Get You Started.
There are a host of cookbooks devoted to the art of slow cooking in a crock. You’ll be amazed at what you can actually cook in a crock pot—everything from meat and potatoes to bread and desserts. Many of these recipes do require more time and effort and more specific timing. Often, you’ll need to time and add items throughout the process. These are more advanced recipes and will appeal more to the advanced crock pot cooks.
For beginners or the chronically lazy (those folks I dearly relate to and love), here are a couple of very basic starter recipes.
Roasted Meat
Take most any cheap cut of meat from round steak to pork chops to chicken thighs or legs. Dump the meat in the crock pot. Add a couple of tablespoons of butter or margarine, a can of Campbell’s cream soup (chicken, mushroom, broccoli), or barbeque sauce (about a cup). Crock pots hold in the moisture, so you don’t need to add water. If you’re really worried about the lack of liquid, feel free to add about ¼ cup of water. Turn the crock on low at breakfast time and you have tender meat when you get home from work.
Turkey Breast
Put a turkey breast in the crock pot. You need a large size crock pot, or the fowl will not fit. Sprinkle with favorite seasonings—salt, pepper, lemon/pepper and so on. Toss in a lemon or onion to the side is you want. Cook all day on low. The meat will be tender and juicy at dinner time. Serve with favorite side dishes or slice for sandwiches.
Baked Potatoes
Wrap potatoes in foil as you would to cook in the oven. Place in crock pot. An alternative is to put a few balls of tin foil in the bottom of the crock and place unwrapped potatoes on top of the foil. Prick the potatoes with a fork, so they do not build up steam and blow out. Turn the crock pot to low. Within 8 to 10 hours, you have delicious baked potatoes that aren’t really baked but taste like they have been baked. Just serve with butter or any favorite toppings.
Baked Apples
Slice apples in fairly large chunks. Sprinkle with sugar and cinnamon. Add a dash of ground cloves if desired. Cook on low. Depending on the crispness of the apples, you’ll have chunky apples or more of a applesauce at the end of the day. In either case, you have a wonderful sweet treat, and the kitchen smells great when you walk in.
Yummy Dip for Chips
Brown a pound of hamburger or sausage and add to crock pot. Add a jar of Cheese Whiz or cheddar cheese. Some people like to cook and drain spinach to add to the dip. To spice this up, add various seasonings like a pack of store taco seasoning or sprinkles of chili powder or garlic. Since this one is really precooked, just leave on low. It’s ready in an hour or so but can simmer all day. Serve with chips of nachos.
Beyond the Basics.
Once you’ve tried some of the super simple crock pot recipes, you’ll likely want to branch out. Any family favorite dish that simmers slow on top of the stove is a good candidate for crock pot cooking.
ne of our family favorites is Taco Soup. This is more like a chili than a soup.
Taco Soup
2 pound ground beef (cooked and drained)
2 cans kidney beans
2 cans hominy (or whole kernel corn)
2 cans of tomatoes (stewed or diced)
1 pack taco seasoning
1 pack Ranch dressing (just use the powder—don’t mix it up as dressing)
Pour everything in crock pot. Let simmer at least an hour or all day on low. When serving, add a pinch of cheese and nacho chips crumbled up.
A New Twist.
Several companies have come out with bagged, frozen meals to pour in the crock pot. You just dump them in, set the time, and let the cooking vessel do its thing. These meals are good but do cost more than scratch cooking. Look over the bagged meals, try them out for a test drive, and then consider doing your own meats and veggies at home.
Here are a few extra tips for cooking with a Crock Pot.
1. Spray the crock with Pam spray before adding food. This will prevent sticking.
2. Add very little water or liquid. Got with about half what you’d use if you were cooking on top of the stove and using the same or similar recipe. Slow cookers trap the moisture, so they are very wet without adding lots of extra liquid.
3. Put vegetables in a cooking bag and place on top of meat about an hour or so before meal time if you have picky eaters who don’t like the foods combined. My boys like the vegetables on the side with this method.
4. Fill the slow cooker at least half way to the top. If you use smaller amounts, then the food is more likely to stick, burn or cook too fast.
5. Test drive the slow cooker when you are around to watch. Temperatures vary from crock pot to crock pot. Once you know the personality of your crock pot, you can set it and go.
6. Consider taking the crock pot on camping or even on motel trips. It’s not hard to find a spot to plug in the slow cooker. Instead of having more complex fire meals or eating out, you’ll have a home cooked dinner, even on the road.