We’ve heard the term “slow cooker” for many times in our life span, and unless we’re really into cooking, I bet there’s so little that we know about this. First, do not confuse a slow cooker for a pressure cooker because they are chalk and cheese.
As the name “slow cooker” implies, it cooks food very slowly, which could take around 8 hours or so. In contrast, a pressure cooker cooks food exceedingly fast, taking only a matter of a few minutes.
Next, did you know that the term “slow cooker” was first used in the 1950’s? Yes, slow cooker has been around for at least 66 years. However, it was only in the 1970’s when the use of slow cooker became more popular due to how women began to work outside the home. Juggling household chores and work could be difficult, so women back then would start cooking dinner in the morning before going to work and finish preparing the meal in the evening when they came home.
How did they do this? Let’s first dissect a slow cooker’s parts to know.
A slow cooker is a countertop electrical cooking appliance. This has a covered round or oval pot that is made of glazed ceramic or porcelain, and this functions as the cooking container and a heat reservoir. Metal housing that contains the electric heating element then surrounds the pot. Lastly, its lid is often made of glass.
After knowing its parts, let’s see how slow cooker words. In using the slow cooker, women then would just place the ingredients in the slow cooker covered by the lid then leave for cooking once it is switched on. This is where slow cooker displays its capabilities. The contents are left to soften, simmer, and combine tastes. Afterwards, it’s eating time!
These days, the basic slow cookers have heat settings, such as low, medium, high, and sometimes a “keep warm” setting. On the other hand, some slow cookers can automatically switch from cooking to warming after a fixed time, which enables hassle-free dove tailing. The most advanced slow cookers have computerized timing devices, and these allow the slow cooker to be programmed to perform multiple operations, such as two hours high, followed by an hour low, then warm.
Because innovation never stops, slow cookers are now used to cook food to be taken out or to be eaten elsewhere without reheating due to its “keep warm” setting. No need to worry about spilling because some slow cookers have ways of sealing the lid to prevent the contents from spilling during transport.
Currently, there are many brands of slow cookers in the market, but the bests include the Cuisinart 7-Quart Multicooker (AED 740) from the high-end range, Hamilton Beach 6-Quart Programmable Stovetop Slow Cooker (AED 257) from the mid-range, and Crock-Pot 4-Quart Slow Cooker (AED 92) from the basic one.
By knowing these, who would say that we know little about slow cookers now?
This is a commissioned work for a UAE-based blog Snappo (http://snappo.ae/).