No . . . it won't pop popcorn - but neither will a Cuisinart.
It's been fondly called "a little old lady who stands around cooking for me all day."Oh, that perservering Crock-Pot!
And just when we were about to pack it off to the D.I., the Crock-Pot has risen up, plugging itself into our kitchen consciousness once as it did 25 years ago.
How long has it been since you've simmered dinner all day in an electrified saucepot?
Have you bravely endured the scorn of elitist gastronomes who consider slow cookers de classe?
Perhaps your Crock-Pot - the mean avocado-green machine - was a wedding present. Probably. Sixty-two percent of all newlyweds are given one.
Or, like millions of others, did you buy one in hopes of convenient cuisine.?
Either way, there's a Crock-Pot in two of every three American homes, says the Association of Home Appliance Manufacturers.
So you're not the only one with a dust-collecting slow cooker tucked among the year's supply of wheat and emerald Jell-O.
Here's a method of determining a Crock-Pot's lineage:
If the aluminum cover surrounding the thing is Harvest Gold, Guacamole Green or Flaming Orange, it's a dead-on '70s-'80s appliance. (And if it still works . . . far out!)
Following the questionably memorable Shag Rug Era of design, Rival, the unrivaled leader in the slow-cooker market, (they own the trademark name "Crock-Pot") began producing less-flamboyant pastel pots, commonly decorated with stenciled floral patterns.
Rival now introduces a new Crock-Pot design every other year. Company spokeswoman Susan Gregory says "We like to stay on top of current kitchen trends."
A few years ago, says Gregory, Rival manufactured plain white Crock-Pots dubbed as the "cool touch" model.
"We were going for the clean look," she says.
Cool touch wasn't cool; and, after non-sizzling sales, the white elephant was removed from the market.
Several competing brands have plugged in to the slow cooker craze.
Although most Crock-Pots are round, West Bend's model is oval. (Rival plans to introduce an oval model in the next few months).
Interestingly enough, Chefmate, a slow cooker sold at Target stores, is actually manufactured by Rival.
Sizes range from a 1-quart "Little Dipper" melting pot to a 6-quart cooker that's perfect for roasting a chicken. The small pots are great for dips and simmering potpourri (not to be confused with pot roast).
There is a continually growing group of "Crockies" who boldly go beyond praising their beloved pot.
They're Crock-Pot revivalists. And they've revamped most of the dishes that originally made the Crock-Pot famous - fat-packed stews and greasy meats - that haven't appealed to folks who watch their weight.
Many of the nutrition-nightmare recipes have been revised - more trendified. By simply trimming meat well and avoiding high-fat ingredients, Crock-Pot cooking can be healthy and appealing.
The advantages to cooking foods in a Crock-Pot are many:
- Slow-cooking is economical. It tenderizes meats, allowing you to buy less-expensive cuts of meat.
- More than money, it's the time saved that thrills slow-cooker fans.
- It doesn't heat up the kitchen after simmering all day.
- Your dinner can be cooking while you're at work.
The safety of cooking via Crock-Pot has been carefully examined by experts who have declared the cooker safe. Curiously, it's not recommended to simmer food at ultra-low temperatures in a conventional oven.
But electric slow cookers, according to Susan Conley of the USDA, apply "direct, intense heat, combined with bacteria-killing steam created within the tightly covered container."
However, the slow cooker may take several hours to reach a temperature high enough to kill bacteria, so perishable foods should be refrigerated until preparation time.
Conley lists other Crock-Pot safety hints:
- Meat and poultry should be completely thawed in the fridge before being placed in the Crock-Pot.
- Cut meat into smaller pieces of like size for thorough cooking.
- Fill the slow cooker no more than two-thirds full so heat can penetrate all parts of the food.
- Keep the lid in place or else huge amounts of heat will escape.
- Use the highest setting, if possible, for the first hour, then follow the setting called for in the recipe.
So rescue that long-forgotten Crock-Pot from basement banishment; and reacquaint your family with a it's charms.
Nothing beats the pungent aroma of dinner simmering in a Crock-Pot after a hard day at the office.. . .
Or any easy day . . .
Or any day.
*****
Recipes
CHICKEN RATATOUILLE STEW
4 boneless, skinless chicken breast halves, cut into 1-inch pieces
1 30-ounce jar spaghetti sauce
1 medium eggplant, peeled, coarsely chopped
2 tomatoes, coarsely chopped
2 small zucchini, sliced
1 green bell pepper, cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, minced
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
In a large bowl, combine all ingredients. Mix well. Pour into 31/2 or 4-quart slow cooker. Cover. Cook on low setting for 8 to 10 hours or until chicken is tender and no longer pink. Serves 6.
- Each serving contains 374 calories, 15g fat, 41g carb, 1261mg sodium, 60mg cholesterol, 35% calories from fat.
- From Pillsbury's "Country Casseroles & One-Dish Meals"
FRENCH ONION BEEF
11/4 pounds boneless beef round steak, 1/2 to 3/4 inch thick
1 8-ounce package fresh mushrooms, sliced
1 large onion, sliced, separated into rings
1 103/4-ounce can condensed French onion soup
1 61/4-ounce package 15-minute herb stuffing mix
1/4 cup margarine or butter, melted
1 cup shredded mozzarella cheese
Cut beef into six serving-size pieces. Layer half of the beef, mushrooms and onion in a 31/2 to 4-quart slow cooker. Repeat layers. Pour undiluted soup over ingredients in slow cooker. Cover. Cook on low setting for 8 to 10 hours or until beef is tender and no longer pink. Before serving, toss stuffing mix and contents of seasoning packet with melted margarine and 1/2 cup liquid from pot. Place stuffing on top of contents in slow cooker. Cover.
Increase heat to high setting. Cook 10 minutes or until stuffing is fluffy. Sprinkle with cheese. Cover. Cook until cheese is melted. Serves 6.
- Each serving contains 516 calories, 22g fat, 35g carb, 1307mg sodium, 101mg cholesterol, 38% calories from fat.
- From Pillsbury's "Country Casseroles & One-Dish Meals"
HONEY RIBS AND RICE
2 pounds extra-lean back ribs (pork or beef)
1 103/4-ounce can condensed beef consomme
1/2 cup water
2 tablespoons maple syrup
2 tablespoons honey
3 tablespoons soy sauce
2 tablespoons barbecue sauce
1/2 teaspoon dry mustard
11/2 cups quick-cooking rice
If ribs are fat, place on broiler rack and broil for 15 to 20 minutes; drain well. Otherwise, wash ribs and pat dry. Cut ribs into single servings. Combine remaining ingredients except rice in slow cooker; stir to mix. Add ribs. Cover and cook on low for 8-10 hours or on high for 4 to 5 hours. Remove ribs and keep warm.
Turn slow cooker to high; add 11/2 cups quick-cooking rice and cook until done. Serve rice on warm platter surrounded by ribs. Serves 4.
- Each serving contains 654 calories, 25g fat, 48g carb, 1468mg sodium, 137mg cholesterol, 38% calories from fat.
- From "Crock-Pot Slow Cooker Cuisine" by Rival
CHUNKY APPLESAUCE
8 apples*
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar OR 1/2 cup maple syrup**
Peel and slice the apples in large chunks. Stir together with the water and sweetener. Pour into crock pot. Cook on low 8-10 hours or high 3-4 hours. Serves 6.
- Each serving contains 230 calories, 1g fat, 59g carb, 2mg sodium, 0mg cholesterol, 3% calories from fat.
- From "Crock-It" by Barbara Neslen
*NOTE: Excellent baking apples are Courtlands, Winesaps, or Rome Beauties. All-purpose apples that are fine for this recipe are Jonathan, McIntosh, Fuji, Granny Smith and Gravenstein. Don't use overripe apples.
**NOTE: Red hot candies can be substituted for the cinnamon and sugar - to taste.
JOHN'S GOULASH
2-3 pounds stewing beef
3 potatoes, diced
4 carrots, sliced
2 medium onions, diced
1 16-ounce can stewed tomatoes
1 16-ounce can tomato sauce
1 16-ounce can kidney beans
Salt to taste
Combine all ingredients in the crock pot. Cover and cook on low 6-8 hours. Serve over noodles. Serves 8.
- Each serving contains 622 calories, 16g fat, 53g carb, 1217mg sodium, 140mg cholesterol, 24% calories from fat.
- From "Crock-It" by Barbara Neslen
APPLE PEANUT CRUMBLE
5 cooking apples, peeled and cored and sliced
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/3 cup margarine or butter, at room temperature
2 tablespoons peanut butter
Place apples in a slow cooker. In a bowl, combine sugar, flour, oats, cinnamon and nutmeg. Mix in margarine or butter and peanut butter with a pastry blender or fork until crumbly. Sprinkle over apples. Cover and cook on low 5 to 6 hours. Serve warm, plain or with ice cream or whipped cream. Serves 5.
- Each serving contains 368 calories, 15g fat, 54g carb, 150mg sodium, 0 mg cholesterol, 39% calories from fat.
- From "Crockery Cookery" by Mable Hoffman