On Thursday, 12 May 2016 13:37:16 UTC+1, Dave Plowman (News) wrote:
In article ,
polygonum wrote:
Conveniently ignoring that most slow cooker recipes talk about putting
HOT ingredients into them. And often frying off at least some
ingredients.

Only the most basic ones. My ancient one is thermostatically controlled,
so you can start from cold.

And as regards frying meat etc first to 'seal' it, up to you. Same as so
much in cooking. It just gives some meat and some veg a better texture
after cooking.

To me, the main advantage of a slow cooker is things don't get ruined if
left on a long time.

'That's an advantage !, what happens if you forget to switch it on ?
There's a few things I buy that are slow cooked, all it takes is 5 mins then 1 min standing then another 3 mins in the microwave and I have a meal ready,
no wating about for hours adn I can decide what I want 10 mins before eating rather than have to decide what I want or how hungry I'll be in 10 yuors time.




Unlike virtually any other cooking method. You could
come in a day late and still have a hot stew waiting for you, ready to eat.

or it could be stone cold too.