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The Slow-cooker
A New Mother's Best Friend
By Donna Smith
Once you put the pot roast – I mean the ingredients – into the cooker, you're pretty much done. Most recipes do not need to be stirred or even watched for that matter. This appliance does all the work for you.
Most recipes can be adapted quite easily to cook in a slow-cooker. One thing to remember is to put less liquid than the recipe calls for. As the food cooks, steam rises, hits the top of the lid, then goes back into the food. Water does not evaporate like it does when you cook on the stovetop.
Try not to lift the lid during cooking. If you're like me, the temptation to lift it up and take a peek will be strong, but contain yourself! Lifting the lid lets out all the built-up heat and will lengthen the cooking time. Watch your husband, too!
Another advantage of cooking in a slow-cooker is you can buy less expensive cuts of meat. The slow cooking process tenderizes even the toughest of cuts. Buying chuck instead of filet mignon can save you quite a bit on your grocery bill. That will leave you more money for diapers, clothes and the hundreds of baby rattles a newborn requires.
When your little one starts eating solid food, wouldn't it be great to serve her homemade applesauce? With the Crock Pot, it's a snap!
