It’s easy in every way, but one. The only hard part is keeping a lid on it until the appointed time. That’s because when the symphony of savory and herbaceous smells waft throughout our house, especially after each ingredient has been playing their part then blending with others, it’s tempting to open it. It’s downright hard to resist! But stopping myself is a must, unless I’m willing to add 20 or more minutes to the wait. And I am not. The sooner the light turns from Low to Warm, the sooner I can begin the final preparations before the pot of goodness reaches our dining room table.
Last week I mentioned that November brings with it three Cs that I love…crisp, cool, and cozy days and nights. Yes! But it also brings two more Cs that I adore. Crockpot cooking!
From my journal: November 14, 2013, Newbury Park, California
“…Nom Nom Paleo recipe for Yankee Roast, decided to cook it in the crockpot yesterday… smelled wonderful, tasted terrific!”
Like many great inventions, the crockpot had humble beginnings. Making its debut over a century ago in a suburb of Vilnius, Lithunia, the Jewish community living there would prepare a stew of meat, beans, and veggies for Sabbath each week. Every Friday night, families would fill their crocks with all the necessary ingredients then bring them to village bakeries where their ovens were still hot but would cool overnight. Placing them in these ovens, the remaining heat would cook their stews low and slow and by morning – chazah! – they had the perfect cholent!
Here in the U.S., crockpots rose to fame in the 1940s during wartime when many women worked outside of the home. Before work they’d prepare their meals, place them in a crockpot, and upon returning home in the evening – voila! – dinner was ready! Earlier known as the Simmer Crock, in the 1970s it was reintroduced and trademarked by Rival as the Crock-Pot.
Growing up in western Massachusetts, when fall set in, my mom’s yellow Rival came out. In it, she most often cooked what many consider the king of the crockpot, chuck roast! Although it is a tough cut of beef, the connective tissue and fat break down during low and slow cooking and after six to eight hours, the meat is tender and tasty. It was always a treat to walk into our kitchen and smell the aromatic roast, and hear the lid on the crockpot gently shift as the meat and veggies bubbled up underneath it, all the while I’d anticipate a warm and savory meal to come on a cold autumn night.
Being a crockpot fan for decades, I can’t imagine anyone who would not be. Simple to operate, once all the ingredients are in the pot, you just have to plug it in, choose Low or High, and set the timer. That’s it! Easy peasy, no muss no fuss, hands off cooking! Not only is cooking a breeze, clean-up is a snap! One pot to wash and dry, what more could you ask for? So versatile, I’ve cooked soups like veggie soup, main dishes such as pork carnitas, side dishes like sweet potatoes, even desserts such as apple crisp in my crockpot. And as a long-time user, I’ve learned a thing or two about this method of cooking. When I started out, I thought that meat needed to be browned before adding to the pot, but now I know that’s not so. After hours of cooking, the flavors intensify and meld just beautifully together. Regarding salt, it’s best to add it at the end of the cooking time because if veggies are in the pot, they will release water, and the salt will dissolve. And using whole or leaf herbs yields the most flavor, but if using ground seasonings, it’s good to add them at the last hour or just before serving so you can taste them.
I’ve had my current 6 Quart “The Original Slow Cooker” Crockpot for more than 20 years and it’s still making my life in the kitchen a happy one! Although I do enjoy preparing meals on the stove top and in the oven, at times, when I need an easier alternative or am pressed for time, my crockpot comes in handy. It fills our home with mouthwatering appetizing aromas, and our stomachs with delicious nutritious meals. Yum! With the fall weather now upon us, what better time for cooking that is low, and cooking that is slow. For me, that is the perfect way to go!
A Journal Journey 