Why slow cook?

Slow cooking is a method of cooking food slowly, as the name suggests, but not all food that is cooked slowly can be defined as “slow cook.” To “slow cook” means that ingredients are cooked for a long time at a low heat, in a cooking pot with a fitted lid, and either covered or partially covered in liquid. Stews, casseroles, and pot roasts are all examples of slow cook dishes, and all are satisfyingly simple to make.

Prep and forget

Any cooking involves a certain amount of preparation, but with slow cooking this is kept to a minimum, as practically all the labor takes place early on in the cooking process. Once the food is in the cooking pot, it can be left to its own devices, requiring minimal attention from you. However, planning your meals and organizing your shopping list is essential—it will enable you to assemble a dish effortlessly.


Maximize flavor

When left to slow cook, ingredients “marry” together and the flavors intensify. When meat is slow cooked, the gelatin is extracted from the meat and bones, resulting in a flavorful, concentrated sauce; it is this exchange of flavors between the meat and the sauce that gives slow cooking its wonderful rich but mellow taste. Aromatic vegetables and spices such as cloves, cinnamon, and star anise are great to use as their distinct flavors are not lost when used in slow cooked dishes.


Be thrifty

Slow cooking makes economic sense as it works best using cheaper cuts of meat that have high bone and fat content, and inexpensive staples such as beans and lentils. It is also easy to cook a large quantity of food at once, creating leftovers for another day or food for the freezer. Slow cooking is also an opportunity to be creative and make meals out of very little—long, gentle cooking will turn the remnants of your refrigerator or pantry into a feast.

Tips for success

Choosing the right equipment and using your ingredients with a little know-how will help you achieve great results from slow cooking.

For traditional slow cooking, choose a thick-walled Dutch oven that holds the heat well, such as a cast iron one or an enameled cast-iron one. Ensure it has a well fitting lid and can be used on the stove or in the oven. Cast-iron Dutch ovens can be heavy, so choose one with two easy-to-hold handles. Pick a size to suit your requirements: as a rule of thumb, food should only reduce down to about three-quarters of the pot’s volume once cooked from full.

Moroccan tagines, cone-shaped earthenware cooking pots with tall lids, are apt for slow cooking. They are designed to return condensation back into the dish to keep the food moist. Choose one that can be used on the stove (with a diffuser) and in the oven.

For maximum flavor, brown the meat at the start of cooking, and soften aromatic vegetables such as onions and garlic by sautéing.
Be careful not to over season; salty flavors become concentrated with slow cooking. Season lightly initially, then adjust at the end of cooking if needed. Peppercorns and seeds, such as cumin, coriander, and fennel, are best crushed before adding to the pot so they release their flavor slowly.
Woody herbs, such as rosemary and thyme, are robust enough to add at the beginning of cooking; add delicate herbs, such as parsley, toward the end of cooking or stir into the finished dish.
Always add delicate ingredients that don’t need much cooking, such as fish and seafood, toward the end of the cooking time.
If topping up the liquid during cooking, add hot liquid to prevent lowering the cooking temperature.