The earliest model of an electric slow cooker was designed in the early seventies (also known as a Crock Pot slow cooker). Since then, manufacturers have spent a lot of time and energy making improvements to its basic design. Today we have the very stylish programmable slow cooker.
Programmable slow cookers are much more expensive to buy, but there is a choice for all budgets. The price you pay for your slow cooker depends on how many programmable gadgets you want on the actual item. The cheaper models will usually just come with the most basic on and off switch and a light to show that is working. Here are a few tips on choosing a slow cooker:
A well-designed programmable cooker should have a clear display LED control panel on the outer unit.
Should have more than one cooking program: high heat cooking, simmering, probe (for pot roasts), and a keep-warm automatic cut off mechanism. I t should also come with accessories like spoon holders, tight fitting lids to keep the steam in when cooking, sturdy and heat resistant handles useable in the dishwasher.
Slow cookers cook through generating heat from the bottom of a metallic or a crock-pot when the base unit is switched on. The bottom of the unit is a fitted electric upright coil, which get hot when the cooking starts. The food is cooked at a low temperature and you don’t need to attend to it any further. The best thing about slow cookers is that the food cooks in its own and added juices, and there is no fear of burning. You don’t even need to lift the lid and look at the food. You can see it from a glass cover.
Programmable slow cookers are great for cooking tough and inexpensive cuts of meat, roasting large meats, making perfect rice and much more. To get the maximum out of your programmable slow cooker, it is important for it to have a good shape. Most people find that the oval shape is perfect as it takes up very little room. A typical size is a 3 quart slow cooker. It can hold a lamb roast or a big chicken and some vegetables. You must make sure you leave enough room for the meal to cook; otherwise you have to eat under cooked meals.
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