Slow cooking… to save time

November 26, 2011

Originally published in the Journal de Montréal on November 26, 2011.

The slow cooker, a practical solution for serving up a nice hot meal after work, has started to make a comeback. This cooking appliance uses moist heat: All the ingredients are placed in a glazed ceramic or porcelain cooking pot that is covered, and are cooked slowly, by the indirect heat of the heating elements contained in the metal housing.

This slow cooking method allows you to get the maximum out of the toughest and therefore most inexpensive pieces of meat. What’s more, the slow cooker uses up to 80% less energy than the stove, so it can lead to even more savings. But at the top of the list of things that makes a slow cooker great is its convenience, because it is not necessary to monitor it or stir anything.

So the slow cooker is an absolute must during the holiday season, with so many festivities around the corner. To give you a helping hand this week, I’m sharing two dishes that practically cook themselves, using only a slow cooker. Bon appétit!

Try one of our slow cooker recipes:



Cinzia Cuneo
Cinzia Cuneo, founder of, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

3 comments to “Slow cooking… to save time”

December 2, 2011 Michael Muryn said:

And health-wise… is it “healthier” to use a slow cooker vs. traditional stove cooking?

December 2, 2011 Ramia Selmi said:

Actually it is not, since slow cookers mostly require high in fat cuts of meat!! it is handy though when you really don’t have the time to cook!

Cinzia Cuneo
December 5, 2011 Cinzia said:

@Michael: To counterbalance Ramia’s observation, please note that the slowcooker recipes rarely call for additional fat. So at the end, the nutritional value versus traditional recipes is about the same.

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