With so many slow cookers on the market it is important that you choose one to suit your needs

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A slow cooker consists of a sturdy, heatproof outer casing and an inner cooking pot into which the food is placed. The outer casing is made of either stainless steel or aluminum and is where the heating element and controls are housed. The inner cooking pot is usually removable. The lid on a slow cooker fits snugly so that heat cannot escape. The condensation that occurs during the slow, low-heat cooking process gathers around the lip of the pot and creates a water seal. The condensation is then released back into the pot and it is this that keeps the food moist. The combination of a long cooking time and the steam that is created within the pot destroys any bacteria, making it a safe cooking method. It is important to resist the temptation
to open the lid to look—this will release heat and break the water seal and you will need to add a further 20 minutes to the cooking time.

 Choosing the right shape and size

 Slow cookers come in a range of sizes, but small machines start from 1.5 quarts (1.5 liters), which is suitable for 1–2 people; a medium-sized 3.5 quart (3.5-liter) cooker is great for 4 people; for

 6 people or more, choose a 5 quart (5-liter) model or larger. However, bigger isn’t necessarily better unless you are catering for large numbers or wish to batch cook—you need to half fill a slow cooker for optimum performance, and accommodate it on your kitchen worktop, so choose wisely. Slow cookers can be either round or oval in shape; the choice is down to personal preference. Casseroles, chilis, and curries are all perfect for round cookers but an oval one is preferable if you wish to cook whole joints of meat or chickens and fit in pudding basins or ramekins. The removable inner cooking pots are usually ceramic, but they are also available in cast-aluminum. Ceramic pots are easiest to wash and clean, retain the heat well, and can be served straight to the table. Cast-aluminum pots are lighter and allow you to brown food in them first before cooking. Always choose a slow cooker with recognized safety mark.

 Adapting recipes for the slow cooker

 You can easily adapt conventional recipes for the slow cooker. Firstly, find a recipe in this book that is similar in style and has similar ingredients, such as the meat cuts, beans, or vegetables. From this you can ascertain the length of cooking time needed. If you are at all worried, leave it to cook for longer—a slow cooker won’t boil dry. Secondly, adjust the ingredient quantities to ensure they will all fit in the pot. Finally, as a general guide, halve the liquid in your recipe. This is because the liquid doesn’t evaporate in the slow cooker as it does with other methods. You can always top it up if needed, or if you do find yourself with too much, remove the lid and cook on High until the excess liquid has evaporated away. When adapting recipes, bear the following in mind:


























The recipe must contain some liquid if going into the slow cooker.
Make sure all frozen ingredients are thawed and

 meats are thoroughly defrosted before cooking.

 If a recipe calls for milk, cream, or sour cream,

 only add this for the last 30 minutes of cooking.

 For best results, stir in cream just before serving. You may need to reduce spices and herbs as their flavor becomes concentrated in the slow cooker.

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