When you slow cook food many of the vitamins and nutrients get lost. This occurs mostly when cooking vegetables. Slow cookers cook below the boiling point. More often than not vegetables have already been exposed to some form of water. Sitting them in more water and cooking them slowly can promote the loss of the nutrients our bodies need.

Another downfall of slow cooking is that is does take a long time until your food is ready to eat. If you’re looking for something quick then a slow cooker isn’t going to be your best bet.

It also presents a challenge when trying to cook all your food equally although there is a way around this. When cooking stews and soups there are many ingredients involved and everything is cooking at different speeds. Vegetables take longer to cook than meat, since the crock pot is a long slow cooking process the vegetables should be added in first then the meat second. This will give vegetables a head start and keep them cooking right along with that cut of meat.

There are highs and lows when it comes to slow cooking foods. No matter which way you look at it there’s something to be said about throwing it all into one pot and walking away only to have a delicious meal waiting on you hours later. Try slow cooking and determine if the highs are worth the lows at the end of the day.  Win your race on creating delicious meals at a slow and steady pace.

The Highs

Everybody hates when the house gets all smoky and hot while dinner is cooking. That’s just one of the many pluses of using a slow cooker. Because of its design it keeps smoke in the pot and the heat around your food not around your house.

A lot of foods benefit from being slow cooked. A good example would be those “cheaper” cuts of meat. They are going to be more suitable for being stewed because long slow cooking (simmering) will soften not toughen the meat. Boiling takes away all the muscle and enhances the meat giving it that mouth watering taste.

Another plus with slow cooking is that it eliminates overcooking foods and keeps food from becoming bland. With a crock pot it’s off to work while your dinner is cooking at the same time. Talk about multi tasking.

In today’s world crock pot cooking is the norm for many. Just a few ideas of things that can be made in the crock pot include: Pot roasts, meatballs, ham, turkey, stews, soups, chili, dips, vegetables, fruits and even desserts.

This is also a safer method of cooking. Since you’re using a lower temperature to cook, the food it’s not going to be such a hazard. The lid stays over the food so there is no popping, sizzling or chances of someone being burnt. There are times when slow cookers aren’t always safe. There is a possibility that the ceramic could crack or steam can escape but that is a very low possibility.

1. Keep your eyes peeled:

With any method of cooking you always have to watch the food.  Some forms of cooking may allow you to walk away for extended periods of time but that is not the case when broiling. Just like when you cook on the grill you have to be very cautious and attentive to make sure not to burn the food. This is true because your oven isn’t monitoring the heat itself you are the one that has to do it.

2. Limited amount of space:

The amount of smoke is another issue you face when broiling. Because the food is not being cooked outside like when grilling there is nowhere for the smoke to go but in your house. The way to help eliminate the amount of smoke is by trimming the fat off the meat. This will be healthier as well as helping to keep the smoke out your eyes.

Broiling might not give you that charcoal taste but it certainly offers some pretty special things. Just keep on broiling and you are sure to learn the techniques and fall in love with the experience!

1. Your ovens thermometer

You might think this would make it simpler to cook, being able to know exactly what temperature your food is cooking at, when in fact you could face more of a challenge. When your oven reaches the temperature its set to reach it will automatically cut itself off in order to keep it at the programmed temp. The only problem with that is your food is left cooking in its own heat, steam in some cases. A wonderful way to avoid this baking like switch is to crack your oven door so that your oven never reaches its set temperature letting the food actually broil.

2. Broiling Cookware:

One of the key factors when broiling is separating the fat and greases from your food. If they don’t separate, instead of broiling the food will actually bake. This is why there is a need for a broiling pan. It’s a specially designed pan that allows the “extras” to drip to the bottom of the pan and away from the food. Making your food that much healthier.

Boiling is also a very unique effective way of cooking. Though it is similar to steaming they do have differences. Unlike steaming, boiling requires the food to actually sit in the water. You can boil vegetables, meats and seafood. Basically all the things you can steam, but the taste and health values will change.

Boiling or cooking food directly in the water gives the nutrients a chance to move from the food to the water. It also doesn’t spice up the food nor does it give it that appetizing color that foods get from grilling or baking. Boiled foods don’t have a lot of flavor because the flavor is being soaked in water. This is known as blanching

Here is just a brief list of the positives of boiling

•    Doesn’t require any added fats

•    It’s easy, it doesn’t require you to be hovering over your stove for hours

•    It takes those tough pieces of meat and makes them eatable

•    It is perfect for large scale cooking

These are just a few of the reason boiling is great. Grab a steamer or fill a pot with water and see for yourself just how great they both can be.