I do most of
the cooking at our house. My wife
usually makes breakfast and often sandwiches for lunch; but her actual cooking
expertise is meatloaf (which is a favorite) and pineapple upside down cake for
my birthday.
But supper
cooking is mine. I like to cook.
We have used
slow cookers for years – always the inexpensive models like those sold at
Walmart. I have always noticed that it
didn’t matter whether you selected low or high heat the slow cookers always
boil everything, which means the temperature was at least 212 degrees; but the
food turned out good.
Our old
cooker was on the last leg and I was questioning how safe it was to leave if we
were away from home. A replacement was definitely
overdue, and my wife suggested I go ahead and buy a more expensive top name cooker.
Of course, I
hit You Tube – now my standard for research.
The new Cuisinart I bought is fantastic: it can sauté, steam and slow cook. I can sauté my trinity (onions, celery and garlic) right in the cooker, then switch to slow cook and add my other ingredience. The Cuisinart keeps the low temperature below boiling. I can even brown my meat or steam rice and vegetables right in the slow cooker.
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| Barbecue pork |
the Ol'Buzzard
