27 April 2023
Slow and steady wins the race
The slow cooker has been a kitchen staple since way back in the 1970s, and its popularity has never wavered. The slow cooker lets users chuck a bunch of ingredients together in the morning, and return in the evening to the comforting smell of a home-cooked meal. Just like the famous slogan goes, it ‘It cooks all day while the cook’s away’. Versatile, convenient, and cheap to run, it’s no surprise these machines have stood the test of time. But the slow cooker’s legacy stretches back much further than the disco era.
A slow cooker, also known as a crockpot, is a kitchen appliance designed to cook food at a low and consistent temperature over an extended period. It consists of three main parts: the ceramic pot (crock), an outer casing with low-wattage coils, and a glass lid. The slow cooker is renowned for its ability to simplify cooking by allowing users to prepare ingredients in the morning and return to a fully cooked meal in the evening.
Long grain rice is known for its light, fluffy texture, with each grain staying distinct. Jasmine rice brings a soft, slightly sticky finish, while basmati offers a delicate, fragrant fluffiness. In the slow cooker, these qualities hold up beautifully, ensuring your rice doesn’t turn mushy or clump together.
Long grain white rice cooks relatively quickly, even in a slow cooker. It’s best added towards the end of the cooking process, about 20-30 minutes before your dish is ready. This way, it absorbs just the right amount of liquid without overcooking, leaving you with perfectly tender grains.
Both jasmine and basmati rice are experts at soaking up flavour. In the slow cooker, they’ll absorb the aromatic spices, broths, or sauces in your dish, elevating the taste of every bite. As a general rule, use about 375ml to 500ml (1 ½ to 2 cups) of liquid for every cup of rice, adjusting slightly depending on how saucy you’d like your final dish to be.
Brown rice, or wholegrain rice, is a wholesome, hearty choice that truly shines in the slow cooker. Its nutty flavour, chewy texture, and higher fibre content make it a fantastic addition to slow-cooked meals. Unlike white rice, it retains its bran layer, which means it stays firm and doesn’t break down as easily during long cooking times. This makes it perfect for dishes where you want the rice to add a bit of bite and substance.
Because of its outer bran layer, brown rice takes longer to cook than white rice, typically around 2-3 hours on high or 4-5 hours on low in a slow cooker. This longer cook time makes it ideal for recipes where the rice can simmer alongside other ingredients, soaking up all those rich, slow-cooked flavours.
Brown rice is a bit thirstier than its white rice counterparts, requiring more liquid to cook properly. A good rule of thumb is to use about 625ml to 750ml (2 ½ to 3 cups) of liquid for every cup of brown rice. The slow cooker’s gentle heat allows the rice to absorb the liquid gradually, resulting in perfectly tender grains infused with the flavours of your dish.
Wild rice brings a rustic, earthy quality to slow-cooked dishes, with a distinct, firm texture and ability to absorb bold flavours. Its grains remain beautifully intact during slow cooking, adding a lovely contrast to softer ingredients like vegetables or tender meats. This makes it a great choice for dishes where you want the rice to stand out as a star ingredient.
Wild rice takes longer to cook than both white and brown rice, typically around 3-4 hours on high or 6-7 hours on low in a slow cooker. This extended cook time allows it to develop its signature nutty, earthy flavour.
It requires about 750ml (3 cups) of liquid for every cup of rice, but can handle the extra liquid without becoming mushy, making it ideal for soups, stews, or casseroles where you want the rice to absorb bold, aromatic flavours.
Although the slow cooker we know today only came to be around 50 years ago, the actual technique of slow-cooking dates back centuries. From earth-covered pits and pot roasts, the cooking method traps the ingredients’ liquids inside a sealed cooking chamber, heated on a low temperature, allowing the contents to tenderise over a long period.
While the Australian aboriginals were cooking plants and roots overnight in ground ovens, the Hawaiians were cooking whole hogs covered with hot stones. And although the techniques may have differed slightly, the concept is the same. Low, slow, and super tasty.
The slow cooker operates on a simple mechanism. The ceramic pot, often removable, holds the ingredients and is surrounded by low-wattage coils within the outer casing. The glass lid traps steam which adds moisture back into the food and stops it drying out. The slow cooker typically offers different temperature settings (low, mid, and high), allowing users to adjust the cooking time accordingly.
The temperature settings on a slow cooker usually range from low to high.
The high temperature setting reaches approximately 300°F (149°C).
The low temperature setting generally maintains a temperature around 190°F (87°C). Even cooking at these temperatures contributes to tender meats and flavours infused into dishes.
Slow cookers are known for their energy efficiency. The long, slow cooking process requires minimal electricity, making them an economical choice for preparing meals. The sealed cooking chamber and the efficient use of low-wattage coils contribute to the energy-saving characteristics of slow cookers.
Using a slow cooker is a straightforward process. Simply place the prepared ingredients in the ceramic pot, choose the desired temperature setting, and let the slow cooker work its magic. Whether it’s soups, stews or roasts, the slow cooker’s low and slow-approach ensures flavourful and tender results.
If your slow cooker’s crock is removable it can be placed directly in the dishwasher with the lid. But we would recommend scooping out any leftovers beforehand. Another handy trick is to fill it with water after you’ve taken out your food, and let it simmer away before wiping it down by hand. The outer casing shouldn’t need cleaning (unless you’re a bit of a mucky pup), but if it does end up with a few splatters, just wipe down with a warm, damp cloth.
Navigating the world of kitchen appliances involves choices, and when it comes to slow cookers, considerations extend to multicookers, like the Instant Pot and Crockpot. In this section, we delve into the distinctions between slow cookers and multicookers, helping you make an informed decision based on your preferences and needs.
If you’re thinking about buying a slow cooker, you may have come across another name in your research… the multicooker. Or to use the more well-known brand names, the Crockpot and the Instant Pot – clash of the titans.
When it comes to comparing the two, it may be more straightforward than you think. Basically, the slow cooker can do one thing very well – cook stuff slowly. Whereas the multicooker has multiple functions, including pressure cooking, slow cooking, sautéing, and steaming. And because the multicooker has more buttons on it, it generally carries a bigger price tag. If you’re looking for something to take the stress out of cooking a full evening meal after work, and that’s about it, then the slow cooker is for you. But if you’re in the market for a kitchen assistant, capable of making small work of various cooking styles – including slow cooking – then it sounds like you want a multicooker. The only other thing to consider is that the multicooker’s pot isn’t generally as large as the slow cookers.
When comparing rice cookers to slow cookers, the primary difference lies in functionality. A rice cooker specialises in producing perfectly cooked rice, offering convenience and precision in this specific task. On the other hand, a slow cooker is a versatile appliance capable of preparing a myriad of dishes beyond rice. While the slow cooker can certainly cook rice, its true prowess lies in the slow and steady cooking of stews, casseroles, roasts and more. So, if rice is a staple in your meals, a rice cooker might be suitable, but for diverse culinary creations, the slow cooker takes the lead.
The slow cooker’s culinary canvas is vast and varied. From classic stews and hearty casseroles to succulent roasts and even bread, the slow cooker proves its versatility on countertops worldwide. It effortlessly transforms tough cuts of meat into tender delights and infuses flavours into dishes with its long, slow cooking process.
Additionally, the slow cooker is an ideal companion for cooking grains like rice and creating soups that simmer to perfection. Its set-it-and-forget-it nature makes it a convenient choice for busy individuals seeking wholesome, home-cooked meals without constant monitoring.
Yes, we use ours to make tasty, fluffy rice. And it couldn’t be easier. With the pot’s non-stick coating, you don’t need to worry about babysitting rice cooking in a slow cooker, as you would on the stove or hob. You just set it off and get on with the rest of your meal.
Start off by straining your uncooked rice with warm water until the water runs clear, removing all the starch and preventing it from clumping into one big ball. Once that’s all sorted, chuck it in the slow cooker with two mugs of boiling water and a pinch of salt, pop the lid on, and leave it for a couple of hours. And when it’s time to eat, fluff it up with a fork and serve.
While it’s tempting to toss everything straight into the slow cooker, taking a few extra minutes to brown your meat first is well worth it. Searing the meat adds a layer of rich, caramelised flavour that will elevate your dish. It’s a small step that makes a big difference, especially in stews, curries, and casseroles.
Dairy products like cream, yoghurt, or cheese can sometimes split or curdle if added too early. For the best results, stir them in during the last 15-30 minutes of cooking. The same goes for fresh herbs. Adding them at the end keeps their flavours vibrant and fresh, giving your dish that perfect finishing touch.
Slow cookers heat from the bottom, so it’s important to layer your ingredients wisely. Place hearty root vegetables like carrots, potatoes, and parsnips at the bottom, where they’ll cook evenly and soak up all the delicious juices. Lighter ingredients, like greens or delicate vegetables, can go on top to prevent overcooking.
Unlike stovetop cooking, slow cookers don’t allow much liquid to evaporate. This means you’ll need less liquid than you might think, just enough to cover the ingredients about halfway. This keeps your dish from becoming too watery and ensures the flavours stay concentrated and delicious.
We know it’s tempting to peek, but every time you lift the lid, you let out heat and extend the cooking time. Trust the process and keep the lid on to maintain a consistent temperature.