A. It’s all about the pleasure of flavour. When savoury items, such as meat, poultry or vegetables, hit hot dry heat, a meeting of protein and carbohydrate called “Maillard reaction” takes place. This is the source of the flavourful brown bits in the bottom of the pan that you definitely want to include in your dishes. Browning also helps render out some of the fat.
Q. What’s the best reason for having a slow cooker?
A. Saving time and effort is our favourite reason for using a slow cooker. But we also see a slow cooker as a backup stove, handy when the burners and oven are already crowded. The slow- cooker also makes fine clear beef and chicken stock, and cooks dry legumes, such as beans, chickpeas and lentils, to perfection. And for a potluck supper nothing is easier than slipping the stoneware insert into an insulated carrier and surprising your hosts with hot chili or scalloped potatoes.
Q. What features should I look for when slow cooker shopping?
A. The most efficient slow cookers have heating coils housed in the side of the unit. Check also for tight-fitting lids, although a little jiggle is acceptable. Choose slow cooker features that suit your needs. The appliance now comes with programmable and automatic timers. Most slow cookers have a warm setting, either manual or automatic, which is a lifesaver for those days when you’re delayed.
Make sure the insert’s handles are easy to grip when you're wearing oven mitts. This is especially important because the stoneware insert is already heavy and when full of a great stew, even heavier.
When it comes to shape, it’s not just a case of preferring oval over round. Oval allows you more flexibility, especially with large cuts of meat. Size is another consideration. We find slow cookers with a 20- to 24-cup (5 to 6 L) capacity suitable for four to eight servings, providing family-size meals or meals with leftovers. We tested all our recipes in slow cookers with this capacity.
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