It may seem counter-intuitive, but cooking slowly can actually be less time-consuming than actively frying or grilling or even baking. A roast or casserole can be prepped in a few minutes in the morning, allowed to slow-cook for hours, and then served up for dinner in seconds with little fuss.Because there are many cookbooks with recipes for slow cooker appliances, this one emphasizes other methods of slow cooking like stovetop or oven baking, simmering, grilling and roasting as well as cooking with sous vide machines recently manufactured for home kitchens.
"The biggest difference between slow cooking in a slow cooker and any other piece of cooking equipment is water," author Andrew Schloss points out. "There is much less evaporation from a slow cooker than there is from a saucepan or a skillet simmering on a stove top.
Recipes for Slowing Down and Cooking More
by Andrew Schloss
Chronicle Books, 2013
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