Cooking Tips

Hey Joe,

There are so many brands and styles of slow cookers. Which one should I buy?

B. K.
Battle Creek, MI

Dear B.K.,

That’s an excellent question. The size, shape and quality of your slow-cooker can certainly affect the results of your effort. All the recipes in my book were tested in a 6 quart oval unit that was programmable and featured a digital timer.

Here are three brands to consider:

1. Rival’s 6 Quart “Smart Pot” Countdown Crock Pot. This model is oval shaped, which is better than a round unit for pot roasts and chicken. Its timer allows you to set it for as little as 30 minutes to 20 hours. The digital display indicates the time remaining. After cooking is complete, the pot will automatically switch to the “keep warm” setting. The crock and lid are dishwasher safe, and the brushed stainless base and black insert looks good in most contemporary kitchens. At an average price of 45 – 50 bucks, it’s a good value.

Some folks think in cooks too fast and hot, but I like that, and just adjust the recipes accordingly.

2. Cuisinart’s 6.5 Quart Slow Cooker is a stylish unit, with a large rectangular brushed stainless base and black crockery insert. The timer is limited to eight hours, which may be a drawback. When the programmed cooking time has expired, the unit automatically switches to the warm setting. The retractable cord is a nice feature, and Cuisinart appliances are generally high quality and dependable. Average price is about $100.

3. Kitchenaide 7 Quart Slow Cooker. This model is relatively new and offers a unique rounded rectangular crock that makes good use of space. The LCD display timer allow programming times from 10 minutes to 10 hours. Its 400 watts make it a powerhouse among slow cookers, with quick heat-up and recovery times.This handsome cooker retails for about $120.

In review, the features I consider most important are a programmable timer, at least 6 quart capacity, and oval shape and aesthetic appeal.

Keep it slow,
Joe

Hey Joe,

What’s the best way to cool down and store slow-cooked food that you don’t eat right away?

J. R.
Dallas, TX

Dear J. R.,

That’s an excellent question. To preserve quality and ensure wholesomeness, I recommend transferring the food to another container – such as a stainless steel bowl – and setting it a sink full of ice and water. Stir occasionally. This will stop the cooking process and minimize the time that the food is in the temperature zone conducive to bacteria growth. When the food is cool, transfer it to covered containers for the refrigerator or freezer.

Keep it slow,
Joe

Hey Joe,

What’s the best way to slow cook beans?

J. Z.
El Paso, TX

Dear J. Z.,

That’s an excellent question from the west Texas town of El Paso. Beans are a natural for the slow cooker, and the methods are myriad. For legumes such as lentils and peas, I generally recommend just rinsing them, and adding to the crock along with the other ingredients. For larger beans – red kidney, pinto, black turtle beans, etc. – I like a pre-soak. The best way to do this is refrigerated, over night, in a non-reactive pot. When you are getting ready to cook, place the pot over a medium heat, bring it to a gentle boil and let it set while preparing the other ingredients. The heated beans will give you a jump-start on the cooking process.

In my book, the procedures are clearly spelled out for each recipe.

Keep it slow,
Joe

Making a Roux

Properly preparing a brown roux may be the step least familiar to the nascent Creole cook. Essential to the flavor and color of many dishes, roux requires high heat, and must be prepared in a pan on the stove before being added to the slow cooker. These instructions make it quick and easy.

Roux is essentially flour cooked in some sort of fat until it is evenly browned to the desired color. Most recipes call for either a dark roux, the color of chocolate (in the range between milk chocolate and bittersweet chocolate), or a medium roux, about the color of peanut butter.

Here’s how you make it: Set a heavy-bottomed pan over a medium-high heat. The pan should be large enough to hold the fat and flour, plus the chopped seasoning (onion, bell pepper, celery). Heat the fat or oil in the pan and blend in the flour with a wire whisk, making sure it is free of lumps. Continue cooking and stirring constantly. When the roux stops bubbling, in will begin browning rapidly. Keep stirring with the wire whisk and pay close attention. As soon as the desired color has been achieved, stir in the chopped seasoning vegetables and remove the pan from the heat. The addition of the room-temperature vegetables will immediately lower the temperature and halt the browning process. Proceed with the recipe as directed.

Two points of caution: If the roux looks or smells burned, throw it out and start over as a burned roux will ruin a dish. And be careful of splashes while stirring and adding vegetables – roux is very hot!