Appetizing aroma
Fast foods may have dominated family meals through the eighties and early nineties, but slow cooked, home-prepared meals are gaining popularity in the new millennium. Crock pots, with their wafting aromas and ready-to-eat foods, entice health-conscious, busy people. Cooking with a crock-pot is a dump-it-all-in type of cooking that takes little effort and even less talent. It couldn't be easier to toss some ingredients into the pot before everyone leaves for the day. In the evening, the smell of slow cooked food fills the house and whets the appetite. There's no last minute trip to the grocery store, or "what's for dinner" whining. Just open the front door and smell.

Rising food costs and shrinking household budgets have helped bring nostalgic foods back to the front burner. Time stressed families, tired of eating prepackaged foods crave the aroma of savory nutritious meals. Pot roast, beef stew, chicken and noodles can utilize less expensive cuts of meat, which taste tender and moist after slow cooking. However, comfort foods which are generally slow cooked, require a lengthy simmering period to develop complex flavors.

The crock-pot, a brand name that belongs to Rival, found its way into eight million homes in 1976, just six years after its invention. Couples married that year most likely received at least one as a wedding gift. They were perceived as a great value because of minimal energy consumption, no watch convenience, and universal recipe adaptability. By the year 1990, 63 percent of North American households had one, according to the Association of Home Appliance Manufacturers. In addition to Rival, Hamilton Beach, West Bend, and Dazey also manufacture the electrical heating units paired with a ceramic interior. Some have lift out ceramic liners.

See more! Find out more about the Rival 5-Quart Cool Touch Crock with Removable Pot

Slow cookers sell for $20-$35, and the cost is soon made up by the thriftiness of eating at home. They range in size from 3-1/2 quarts to 6 quarts (3.0 to 6.8 litres). Slow cookers cook foods at very low temperatures - the low setting is about 200F, high is 300F (93.3 - 148.8C) - for anywhere from four to fourteen hours. The allure for cooks with hectic or uneven schedules is that an hour one way or the other makes little difference. In other words, never-watched-pots do just fine. Most models heat the sides rather than the bottom, which prevents scorching and allows for even cooking.

Slow cookers operate at a low wattage. Depending on the model, the wattages vary from 75 to 300 watts. This is one of the major benefits of using them; put in your ingredients, go to work and come home to a home cooked dinner.

Slow cooking made easy
"Start with chilled or frozen ingredients to extend the cooking time," says Rival home economist, Lori Baker. "As long as the cooker is plugged in and cooking, the temperature of the food will be safe." An unusual characteristic of slow cooking is that vegetables, especially root vegetables such as potatoes and carrots, actually take longer to cook than meats. Be sure to peel and cut them into small pieces. Place vegetables near the bottom and sides where they will be covered by liquid. Place meat on the top and cover with liquids. Beans should be completely cooked before combining with sugar or acidic foods such as tomatoes or their shells will remain hard. Rice and pasta should be cooked first and added just before serving.

Milk products, including sour cream, can break down with the extended cooking time necessary. Add these ingredients during the last hour of cooking. Condensed soups may be substituted for milk and can cook for extended times. Taste and season, since slow cookers sometimes dilute flavors. Seasoned salt, garlic powder, seasoned pepper, and complementary herbs and spices are best added near the end of cooking. Whole herbs can be cooked for extended periods of time to release their full flavors.

To prepare a slow cooked dish the night before, cut up the meat, storing separately from the other ingredients; pare and cut up the vegetables; refrigerate everything (cover potatoes with water to prevent discoloring). Always use a minimum amount of liquid in slow cooking. Liquids don't reach a rolling boil in the slow cooker and the lid is always in place, so there is no evaporating of liquid as in conventional cooking. One half to one cup of liquid is enough for any recipe unless it contains rice (follow recipe).

Sometimes the liquid build-up makes the stock or stew watery. Remove the food if cooking a roast, leaving the juices in the pot. Turn the slow cooker to high. Prepare a smooth paste of about 1/4-cup flour or cornstarch to 1/4 cup water or 4 tablespoons melted butter. Pour mixture into liquid into the slow cooker and stir well. Let cook 15 to 30 minutes, until liquid is simmering and thickened.

Simmering for centuries
Our grandmothers knew how to manage a frugal, yet efficient and productive home -- and they didn't need expensive gadgets or chemical brews, either.

Although crock-pots are a relatively new invention, making hearty foods that simmer all day has been around since Christopher Columbus set off for new lands. So, whether you're cooking for just two people or a family of six, make your own convenience food! Dig out some old recipes or find a new one, and enjoy flavorful foods without the hardship.

Try these great crock-pot recipes!

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About the author: Julia Breau is a freelance writer and mom, living in Canada.