Posts Tagged ‘slow cooker’

Slow cooking

Compostwoman’s recent(ish) post about her new slow cooker and the photos of their first meal from it has made me want to dust off our slow cooker. I haven’t used it much recently, but B and I always used to enjoy its contents about once a week – such an easy way to cook, especially if you know you’re going to be home late. Our favourite meal was brisket with potatoes, leeks, carrots, peas, beans… pretty much any vegetable going, plus a stock cube. Chuck it all in (I used to put the potatoes in first, put the meat on top of them, pour in the stock, chuck in the remaining veggies and then top up with water from the kettle til the meat was covered), put it on auto and come home 10 hours later for a yummy-licious meal.


So last night I set about googling some recipes and, as you do, ended up at Wikipedia. Only to discover that:

Vitamins and other trace nutrients are lost, particularly from vegetables, partially by enzyme action during cooking. When vegetables are cooked at higher temperatures these enzymes are rapidly denatured and have less time in which to act during cooking. Since slow cookers work at temperatures well below boiling point and do not rapidly denature enzymes, vegetables tend to lose trace nutrients. Blanched vegetables, having been exposed to very hot water, have already had these enzyme rendered largely ineffective, so a blanching or sauteing pre-cook stage will leave more vitamins intact. Green colors are retained better when vegetables are cooked quickly as plant cells are less likely to lose acids.


Turns out that my idea of a super healthy, very yummy and quick n easy stew / casserole might be yummy and quick (you know what I mean) but isn’t actually that healthy.

Back to the drawing board?

Or has anyone got any suggestions?