All About Slow Cookers |
The first slow cooker was introduced in 1971 as the Rival Company’s Crock-Pot. While the original slow cooker came in only one size, today’s models come in a variety of sizes, from tiny 1-quart to large 7-quart capacity. The smaller sizes are ideal for sauces and dips, while the larger ones are good for whole roasts and desserts. For convenience and ease of cleaning, look for a model with a removable stoneware insert.
Many people own more than one slow cooker. Our two-person household outgrew our original 31⁄2-quart size as our family expanded. I now rely on larger slow cookers to feed my busy family of four. Most of the recipes in this book have been developed using a 4- and 6-quart size — the most popular models on the market today — but many can be made in a range of sizes. Check the guidelines at the beginning of each recipe for the suggested slow cooker size. The size and shape of the dish are likely to affect the cooking times; in general, the smaller the slow cooker, the shorter the cooking time.
Some manufacturers sell a multipurpose cooker, which can fulfill a variety of functions, such as browning, sautéing, boiling, braising, simmering and deep-frying. While these can be used for certain types of slow cooking, they are not suited to all slow cooker recipes. In these models, the heating element is located in the base of the housing unit, so the appliance cooks with direct heat. Unlike slow cookers, multipurpose cookers require supervision and stirring, as foods tend to stick to the bottom. When used for slow cooking, these cookers are best suited to soups and stews. Because of the direct heat, liquids tend to evaporate quickly, and foods can’t always endure the long hours that slow cooking requires.
Your manufacturer’s instruction booklet will give you further information on how best to care for and clean your slow cooker. Read these instructions carefully before embarking on your first recipe. Other variables that can affect the cooking time are extreme humidity, power fluctuations and high altitudes. Caution should be taken if these factors affect you.
Many people own more than one slow cooker. Our two-person household outgrew our original 31⁄2-quart size as our family expanded. I now rely on larger slow cookers to feed my busy family of four. Most of the recipes in this book have been developed using a 4- and 6-quart size — the most popular models on the market today — but many can be made in a range of sizes. Check the guidelines at the beginning of each recipe for the suggested slow cooker size. The size and shape of the dish are likely to affect the cooking times; in general, the smaller the slow cooker, the shorter the cooking time.
Some manufacturers sell a multipurpose cooker, which can fulfill a variety of functions, such as browning, sautéing, boiling, braising, simmering and deep-frying. While these can be used for certain types of slow cooking, they are not suited to all slow cooker recipes. In these models, the heating element is located in the base of the housing unit, so the appliance cooks with direct heat. Unlike slow cookers, multipurpose cookers require supervision and stirring, as foods tend to stick to the bottom. When used for slow cooking, these cookers are best suited to soups and stews. Because of the direct heat, liquids tend to evaporate quickly, and foods can’t always endure the long hours that slow cooking requires.
Your manufacturer’s instruction booklet will give you further information on how best to care for and clean your slow cooker. Read these instructions carefully before embarking on your first recipe. Other variables that can affect the cooking time are extreme humidity, power fluctuations and high altitudes. Caution should be taken if these factors affect you.
About the Author
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Donna-Marie Pye
A Canadian, Donna-Marie Pye is a best-selling author, home economist, food writer and recipe developer for food publications and food marketing boards, and author of America''s Best Slow Cooker Recipes and The Best... Learn more about Donna-Marie Pye
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