Slow 'n' easy does it Print E-mail
Written by Clare Royals, 2008   
Slow cookers have come a long way since they first appeared in our shops in 1971, says Clare Royals. With the colder months coming, why not give one a try?

If you're out all day, you probably won't have the energy or inclination to start cooking a hot meal for the family from scratch. But there's a simple, energy-efficient solution and it's the slow cooker.

Invest in one and you won't have to resort to falling back on ready meals or unhealthy takeaways when you are late getting home.

With a slow cooker, you can produce tasty, healthy meals that will cook slowly while you are out of the house and be ready to eat when you get home. Pot roasts and curries, for instance, are delicious made in a slow cooker.

The preparation of the ingredients can be done the evening before (or in the morning before leaving home) and the meal will cook slowly throughout the day, switching itself off when programmed to do so.
 
A slow cooker is very economical on energy, compared with cooking in a convection oven. You'll save money, too, simply by using cheaper cuts of meat - slow cooking is the perfect tenderiser. Pot roasts, casseroles, curries and soups, even desserts, can be cooked in a slow cooker.
 

Choosing a slow cooker

With a sizeable choice of slow cookers on the market, what features should you be looking for before you buy? Which? magazine gives you some pointers:

  • Choose a round pot if you only plan to make curries and stews.
  • Make sure that the interior ceramic pot is removable for cleaning.
  • Check whether the pot and lid are dishwasher-safe.
  • For bulk cooking, 6 litres gives a usable volume of 4 litres.
  • If you are cooking for just one or two people, 3.5 litres (usable volume 2 litres) is enough.
  • The High setting is recommended for white meat, the Low setting for cheap cuts of red meat

For an unbiased comparison, see the information on slow cookers in Which? Magazine, available at public libraries (at the time of going to press, the most recent review would be the September 2007 issue).

Chef's choice

Chef Phil Vickery, who has worked in some of Britain's best restaurants and hotels is a great fan of slow cooking. He believes that the best flavours and textures come from cooking food for a long time at a low temperature and finds the Crock-Pot slow cooker very versatile. We have included some of his recipes here.

You can use it to brown meat and caramelise vegetables simply by removing the stoneware pot from the heating base and using it on the direct heat of the hob. You can even use it in the microwave or in a conventional oven. Its straight sides make it suitable for making cakes and bread, too. All in all it can take much of the effort out of everyday meals.

For information on stockists of the Crock-Pot Saute slow cooker visit their consumer helpline on 0800 0523615.

View some Slow Cooking recipe ideas on our Recipes section here
 
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