Hint: There isn't one |
I keep two slow-cookers on hand for my cooking needs. I have a five quart dented monstrosity for big jobs, and an absolutely awesome slow cooker with three individually controlled 1.5 quart pots. Why are they such an invaluable part of my MCK? For one, they're easy to use. For most recipes you just chuck everything in there, set it to low, and go drink booze and smoke cigars (or something more productive) for 5-8 hours. The other big sell for the slow cooker is that you can put absolutely abysmal cuts of meat in there and render them fit to eat. Got a roast of questionable quality? Throw it in with some potatoes, carrots, onion, some beer and *POOF!* You have yourself a meal. Several, actually.
That's the magic of the slow cooker. If you are using a five quart unit, you're going to want to fill it. My three station cooker ends up providing food for a week. One pot gets a soup or appetizer, one gets the main course, the third gets a dessert. Those will become lunches and dinners for the week. This helps keep the food costs down during the week.
Cost is the big sell here. The meats and veggies that go into slow cookers generally have to be of the sturdy variety. Carrots, potatoes, onions, cabbage, etc. These are wonderfully inexpensive veggies. Meat is also a value. Throw the dark meat chicken in there. Get the roasts with a suspicious amount of words in their names. You know what I'm talking about: "Beef chuck shoulder eye of round loin face." It's still always a good idea to avoid the packages labelled "Miscellaneous By Weight."
If you don't already have a slow cooker, I can recommend two.
Crock-Pot SCR-500SS |
Bella Cucina 13490 |
If you need recipes, there's a ton of slow-cooker specific books out there. There's also a lot of solid recipes floating around on recipe sites on the net. Just Google it.
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