We’re constantly looking for new ways to cut energy costs throughout our home, from lowering the heat a notch or two, switching our lights, or ensuring to switch the computer off when we’re not using it. But have we adjusted the way that we cook our meals?

I’ve frequently wondered whether slow cookers and Crock Pots drain more energy than using the oven or stove top, due to the obvious 4 to 8 hour time frame it needs to develop the dish. But sometimes the convenience of throwing all the ingredients into the pot, and letting it simmer while you slip away to work, is a realistic part of our lifestyle.

After a little research, I came across some resources touting the benefits of slow cooking. According to BC Hydro, for example, most small appliances use about half of the wattage of an oven to do the same job. An electric oven, cooking at 350F for 1 hour uses 2.0kWh, whereas the Crock Pot, at 200F for 7 hours reduces it to less than half, at .7kWh.

Unison, a New Zealand-based power lines company touted similar information: the wattage of an electric oven 3000 watts versus the 220 watts of a Crock Pot.

I recommend the Hamilton Beach 3-in-1 Slow Cooker, which is most realistic for my lifestyle, and much better than my previous Crock Pot (in all ways). And because there are specific sizes, you don’t use extra energy if you just want to make something small.

Slow-cooking secrets
Slow cooking is generally easy for the kitchen challenged, but a few extra tips will ensure that your results won’t be over-cooked, dry, or mushy, and the best flavour possible, and use it to its utmost efficiency.

• Keep additional liquid to a minimum: during cooking, the liquid increases as foods release juices and break down. Adding too much will result in a water-logged waste.
• Brown it before you begin: If you are cooking meat, sear it first in a hot frying pan. This caramelizes the outside, increasing the flavour of the meat, and the overall meal.
• Adjust for altitude: for each hour of cooking time in the recipe, add an extra half hour. Legumes usually take twice as long cook at high altitude.
• Please don’t peek: each time you lift the lid, it releases heat and adds an extra 25 minutes of extra cooking time.
• Convert your coveted recipes: for every 30 minutes of cooking time in your traditional recipe, cook one hour on high or two hours on low in the slow cooker. This might take some trial and error, but it’s a good general rule of thumb.
• Foremost, it should fit: A rule of thumb is to always leave 2 inches of space from the top of the food. But also, it should be about three-quarters full. That is why I like the 3-in-1, so I can ensure a proper fit.
• Defrost first: Make sure you completely thaw any meats or poultry, to avoid bacteria build up.
• Add-in at the end: fresh herbs, noodles, rice, and frozen vegetables should be added at the end to avoid losing their flavour or becoming mushy.

Lentil Soup with Ribbons of Kale
from Fresh from the Vegetarian Slow Cooker by Robin Robertson

Robin’s notes: Collards, chard, or other dark greens may be substituted for the kale. I prefer to cook the greens in advance and add them when the soup is ready to eat because cooking the raw greens right in the soup can impart a bitter flavor.

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1 celery rib, chopped
• 1 large carrot, chopped
• 2 garlic cloves, minced
• 1 1/4 cups dried brown lentils, sorted and rinsed
• 6 cups vegetable stock or water
• 1 tablespoon tamari soy sauce
• Salt and freshly ground black pepper
• 4 or 5 large kale leaves, tough stems removed

1. Heat the oil in large saucepan over medium heat. Add the onion, celery, carrot, and garlic. Cover and cook until softened, 8 to 10 minutes. Transfer the vegetables to a 4-quart slow cooker and add the lentils, stock, and tamari. Cover and cook on low for 8 hours. Season to taste with salt and pepper.

2. Tightly roll the kale leaves like a cigar and cut them crosswise into thin ribbons. Cook the kale in a pot of boiling salted water until tender and add to the soup when ready to serve.

Makes 6 servings

Image courtesy of: jewishsearch.com

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