I’ve recently been idly wondering why one can’t achieve the same results from slowly braising food with a covered Dutch oven as you can with a slow cooker. I have a slow cooker; I dislike it intensely. It’s huge, and it’s size and weight makes it a chore to clean; the recipes that I’ve found for it don’t appeal to me at all, with ingredients like canned condensed cream of mushroom soup and envelopes of french onion soup powder and jars of orange marmalade, and I’ve never really gotten satisfying results in terms of flavor.
So, I thought, what’s the difference if I use a nice heavy Dutch oven, which in spite of its heft is still easier to clean than a slow cooker crock, and put it in a very low oven, covered? As usual, instead of doing my own hands-on research, I turned to the internet. I have neither the time nor the financial resources to spend on cooking up pots and pots of stew or braised beef or beans. “Let your fingers do the walking” as they used to say.
I came upon this very interesting article that compares slow cooker cooking to braising in a low oven to pressure cooking. I pretty much ignored the pressure cooking info, as the only pressure cooker I have is only good for canning and it’s very unlikely I’ll receive a pressure cooker or an IP (or anything else, for that matter) for my birthday. The article seems to be very well researched. If you’ve got a spare moment, check it out and share your thoughts and/or experiences! You’ll find the article here.
So, I thought, what’s the difference if I use a nice heavy Dutch oven, which in spite of its heft is still easier to clean than a slow cooker crock, and put it in a very low oven, covered? As usual, instead of doing my own hands-on research, I turned to the internet. I have neither the time nor the financial resources to spend on cooking up pots and pots of stew or braised beef or beans. “Let your fingers do the walking” as they used to say.
I came upon this very interesting article that compares slow cooker cooking to braising in a low oven to pressure cooking. I pretty much ignored the pressure cooking info, as the only pressure cooker I have is only good for canning and it’s very unlikely I’ll receive a pressure cooker or an IP (or anything else, for that matter) for my birthday. The article seems to be very well researched. If you’ve got a spare moment, check it out and share your thoughts and/or experiences! You’ll find the article here.