Slow Cookers- the Kitchen Magician!

A few years ago I didn't know what a crock pot or a slow cooker was. Then I received one as a birthday present and now I don't ever intend to live without this amazing kitchen appliance. A few tips will mean you will create wonderful, nutritious meals in your slow cooker every time you use it.

First, something about the actual appliance. Sometimes slow cookers are referred to as crock pots, but actually this is a registered trademark for one manufacturer's version of the gadget. It's most practical use is as a way to slow cook foods, allowing them to reach tenderness by cooking at a lower temperature for a longer time. Just like the name suggests!

Whether you're a working parent or just someone who likes to come home to the smell of a home cooked meal, this is the appliance for you. When you purchase your slow cooker, be sure to also purchase a small timer. That way you can prepare the ingredients the night before, put everything into the cooker, refrigerate it, plug it in in the morning, and set your timer. The pot will slowly reach room temperature at which time the timer can kick in, cook it for six to eight hours on low, and be ready just as you walk in the door after a tough day.

When the ingredients are first placed into the cooker, you'll need to include sufficient liquid. The liquid is important in that it contributes to the heat transfer within the pot, expediting the cooking process. My suggestion here is that when you first begin using your appliance, consult the cookbook that will probably be included with the purchase. You can even buy one of many good slow cooker cookbooks available. Using these books will help you to become more familiar with the process and how much liquid you will need. After you gain some experience, you can begin to improvise with chicken or beef broth, wine, tomato juice,etc. instead of only using water.

Most slow cookers offer a choice of temperature settings. In general, low will mean about 175 degrees Fahrenheit, while high is more like 195 degrees. If there's a medium setting as well, that is a combination of low and high. In other words, it'll cook at 195 degrees for about an hour and then switch to 175 degrees. I prefer using a low setting at all times. That way the food cooks slowly and is generally juicier and never undercooked. Why rush things? The slower the process, the better your home will smell!

The lid plays an important role as well. It prevents any vapors from escaping. The vapors are what keep the food warm and at a constant temperature. Sometimes, I can't help myself and I end up peeking or adding a little liquid or even some shredded cheese half way through the cooking time. That's okay, but make it quick. Get that lid back on asap.

The main safety threat is the obvious one. This gadget will get hot so keep it away from children and pets. Let it rest in a secure place on your counter top, placing it on an unbreakable glass cutting board if your counter top material is not heat resistant.

As far as specific cooking tips, here are the ones I've learned:

-When cooking meats in the cooker, you can always brown the meat before placing it into the slow cooker. I'm usually a bit lazy about doing this step, but I will say that when I do it, the flavor is noticeably enhanced.

-If you're adapting an existing recipe not specifically created for a slow cooker, always reduce the amount of liquid the recipe specifies. Because the lid will be sitting snugly on the pot during the slow cooking, liquid will be generated as a by-product. If you reduce it in the recipe, you'll have the right amount in your cooking. That's only when using a conventional recipe. Recipes in slow-cooker cookbooks already take this into account.

-Cut vegetables into small pieces. They don't have to be tiny, but take a potato for example, I cut them into about eighths if they are average sized spuds.

-Herbs and spices are great additions to the slow cooking process. I prefer whole herbs whenever possible since they hold up better over the course of several hours. Anything whole verses chopped will release its flavor slowly. If you have to use crushed or chopped herbs, add them towards the end of the cooking process (an hour or two before completion) if that's possible.

-Milk and cream, as well as anything else that might curdle, should not be overcooked. Add them about 30-45 minutes before completion.

-If you plan to cook desserts in your slow cooker...and who doesn't love a warm cobbler?...consider this when you first buy your slow cooker. You'll want to buy one that can accommodate another ceramic or glass container inside it. Buy the two at the same time so you'll be sure of the fit and not have to struggle later to find one that works.

One of the best things about slow cookers is that they eliminate waste. Periodically, I clean out those drawers at the bottom of my fridge. Before I toss wilted broccoli or soft carrots, I put them in the slow cooker and create a hearty meat stew. I never cook in my cooker (unless it's dessert) without two things. First, I spray the inside of the pot with a spray oil made for high heat. Canola works great. Then I toss in chopped garlic and diced onions, as many as I want. Then I begin to add the designated ingredients.

The absolute best thing about these slow cookers is the unbelievably delicious macaroni and cheese they can prepare for you. Here's the recipe, courtesy of my friend, Marie:

1- 8oz package macaroni
1-large can evaporated milk
1 1/2 cups milk
2 eggs, beaten
1/4 cup melted margarine
1 tsp. salt
3 cups sharp cheese
pepper to taste
1/2 tsp paprika
I'm not afraid to start with my usual garlic and onions, but even if you don't you MUST spray the pot with non-stick cooking spray.
Then cook and drain the pasta. Grate the cheese. Mix all the ingredients together in the pot. Save some cheese to sprinkle on the top. Sprinkle with paprika. Cook on low about 4 hours or to your liking.

One bite, one meal, and, trust me, you'll be an addict just like me.