slowcooking

Slow cooking is a method of preparing food by applying low heat over a long period, often with moisture such as broth or sauce. The extended cooking time allows connective tissue in tougher cuts to break down and flavors to concentrate, producing tender textures and richer tastes with minimal active preparation.

Typical equipment includes electric slow cookers (often called crock pots), which maintain a steady low simmer; heavy pots such as Dutch ovens used on stovetops or in ovens for braising; and multi-cookers that incorporate a slow-cook setting. The technique emphasizes long, gentle heat rather than rapid searing, allowing ingredients to meld over hours.

Historically, braising and long-simmered dishes have long been common in kitchens, but electric slow cookers became widely popular in the mid-20th century as a convenient way to prepare meals with minimal supervision. The broader concept also includes traditional methods that achieve slow cooking without electricity, using oven or stove heat.

Foods well suited to slow cooking include tougher cuts of beef or pork, chicken thighs, beans and lentils, stews, soups, chili, and sauces. Browning ingredients beforehand and layering aromatics can enhance flavor; most recipes require some liquid, with moisture gradually absorbed during cooking. The low heat helps retain moisture and can improve texture and flavor development over time.

Safety and practicality considerations include keeping cooked foods at safe temperatures and refrigerating leftovers promptly. Slow cooking can yield very tender results but may produce overly soft vegetables if cooked too long. It is not ideal for foods requiring quick reduction or delicate textures, but it is valued for convenience and economical ingredients.