It’s a Crock – a Crock-Pot Craze, That is

by Susan on 03/13/09 at 9:30 am

Buy a Crock Pot Today

Remember that large electric appliance that looked so revolutionary back in the 70s … the crock-pot? It’s making a comeback. As hard times hit households, more and more crock-pots are coming out of storage because of their ability to make tender, tasty meals out of less expensive cuts of meat. The crock-pot craze is on and more and more folks are finding that slow cooking is a fast answer to making budget conscious, nutritious and flavorful lunches and dinners.

So what’s the difference between a crock-pot and a slow cooker? According to experts, crock-pots have heating elements on the sides and a removable, crockery insert, whereas slow cookers have the heating element on the bottom.  Crock-pots usually have two or three heat settings (high and low and sometimes warm), while slow cookers may have a variable thermostat. The terms, however, are interchangeable and the operating principles the same: both cook with prolonged, moist heat.

There are several advantages to digging out the slow cooker from the garage:

• It saves money. It takes tough and inexpensive cuts of meat and turns them into tender, flavorful, fall-off-the-bone goodness.
• It saves time. Throw all the ingredients in the pot in the morning and come home to a fully cooked dinner.
• It saves energy. Slow cookers use much less energy than stovetop or oven cooking and they keep the kitchen cool in the summertime.
• It’s simple to use. It’s a great tool for beginning cooks or those with little interest or skill in the kitchen.
• It’s healthy. Most recipes require no added fat or extra oil, so you can save calories and keep off the extra weight.

The crock-pot craze is definitely heating up, and manufacturers are responding with design improvements. Over the years, culinary experts have had time to experiment with different foods, recipes, timing, temperature and techniques to ensure that slow cooked meals had visual appeal and were bursting with flavor.

The popularity of slow cookers is evidenced by the increasing sales of these units (Consumer Reports tracked sales for 2007 and 2008 and discovered an increase from 8.9 million units sold in ’07 to 9.4 million in `08).  There has also been an explosion of cookbooks, blogs and online slow cooking sites. A whole subculture has developed around this simple, yet very effective kitchen helper.

Canadian author Rebecca Field Jager has taken crock-pot cooking to a whole other level, with the publication of her book How to Make Love and Dinner at the Same Time:

200 Great Recipes

200 Slow Cooker Recipes to Heat Up the Bedroom Instead of the Kitchen. The book is full of hearty yet exotic meals for couples who don’t want to spend the whole night in the … (ahem) kitchen. Jager attributes the trend in slow cooking to television food channels that use the crock-pot as a mainstream appliance and the industry’s improvements in heating and design. Of course, the main underlying reason for a return to the crock-pot is the economy.

Although you can’t fry chicken in your crock-pot, there are plenty of adventuresome recipes that test its limits, including lasagna and cheesecake. Some of the best types of meals coming out of a crock-pot include chili, soups and stews, roasts, barbecued anything, baked beans, and cut up chicken pieces.

Freelance writer Stephanie O’Dea, who says she has an “unnatural obsession with her crock-pot,” resolved that she would use her crock-pot every day in 2008 and document her journey. It is now 2009 and O’Dea is still crock-potting and posting results on her blog.

There are thousands of slow cooker chili recipes available. Here is a simple recipe that is easily adjustable to any degree of spiciness.

Basic Crock-Pot Chili

• 2 lbs. ground chuck (or ground turkey)
• 1 cup chopped onion
• 1 green pepper, chopped
• 1 small jalapeno pepper, diced (optional)
• 2 to 3 ribs celery, chopped
• 1 large (28 oz.) can crushed tomatoes
• 1 (8 oz.) can tomato sauce
• 2 cans kidney or pinto beans, drained
• 1 tsp. pepper
• 3 tsp. chili powder
• Hot pepper, to taste (cayenne)
• 1 tsp. garlic salt
• 1 cup shredded cheese

In a large skillet, brown the ground meat. Drain well. Combine all ingredients in a slow cooker. Cover and cook for 7 to 8 hours on low, or until done.

So it’s sayonara sushi, howdy, slow cooker. If there isn’t one hiding in your attic or garage, you can purchase a new model with digital settings, non-stick coatings and even dual compartments that allow you to prepare entrees and side dishes simultaneously. It’s the perfect way to simmer dinner on a budget.

Related Posts

1. Padma Lakshmi- Crock or Cross-Over?
2. The Cupcake Craze is Still all the Rage
3. Food and Cooking Trends from the Last Decade
4. 10 Kitchen Tools all Dieters Should Have and Use
5. Some Like it Hot: The Truth about Chili Peppers

‹ Green Cuisine for Wee Little Leprechauns