Aparna's Cookbook: Slow cooker recipes

Meat and veggies at low for 8 hrs. Before and after.

I am a great fan of slow-cooking. The flavors are retained, and you need less grease to facilitate cooking. A friend I made in Boston often baked me dinner (baked for about 2 hrs). At the end of the day, it felt delicious and made a very satisfying meal. Last night, I decided to put my slow-cooker to use and picked some random veggies from my pantry- most preferably non-starchy veggies like zucchini, tomatoes, onions, celery, bell pepper and mushrooms etc. (Some recipes might call for potatoes though). I threw in a few mutton pieces that were marinating for a curry, drizzled a little olive oil, sprinkled some garlic salt with dry parsley, and oregano. (Yeah, totally random). Then I switched on the cooker and went to sleep. In the morning, I was greeted with a delicious aroma of slow cooked goodness.

For beginners:
1. Resist the temptation to take a peek into the cooker, though you might give a stir into one hour of cooking. The glass lid will give you a fair view if you feel curious.
2. Don't use frozen meat. Thaw well before you cook it.
3. Beans/lentils are a great way to introduce fibers. Use less portions of meat and try to balance the yin yang of your platter.

It is a good option for traditional recipes that ask for long cooking times (like pot-roast, biryani), perfect for a working man/woman with long day out with very little energy to spend in the kitchen after a tiring day at work, and even an hassle-free extra dish or two when you have guests coming over.

I will post recipes while I perform the experiments. If they go well, you will know it is safe. If some of them go awry, you will know what to avoid. Here's to cuisson lente.

Source: http://akcookbook.blogspot.com/2012/08/slow-cooker-recipes.html

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