COOKING
Crock pots are the jam
The best present I ever gave to a friend was a crock pot.
Some call them slow cookers.
My buddy was turning 30, he was single, and he didn’t really like cooking every night when he got home.
I’d discovered the wonders of a crock pot in my early 20s.
You can throw anything in them, go to work, and come home with the place smelling like someone was slaving over a hot stove all day, stirring hot nutritious goodness, just for you.
The basics of what go in a crock pot are potatoes for starch that thickens the creation; and carrots and celery.
Those are your three basic ingredients.
If you’re a meat eater, add the cheapest cut of whatever you prefer. Beef, chicken, or pork. Fish will disintegrate with the long cooking.
I braise pork and chicken before putting it in the crock pot, but if you prefer the microwave, use that. Beef I just cut up and put straight in.
If you’re a vegetarian, no problem.
The next step, add the vegetables.
Easy.
Anything in the fridge you can reach, toss it in. It won’t matter. Peas, corn, brussel sprouts, mushrooms, beans, whatever you have, toss it in.
Add water to just cover the ingredients. Set on medium high. Cover.
Then go to work.
That’s it.
I never add spices, it seems unnecessary. All that deliciousness and wonderful smells and tangy rich taste….mmmmm…. so good as is.
The meat is always tenderized to perfection, no matter how tough the cut.
The priceless thing about slow cooking is that all the nutrition is locked in. You’re cooking with fresh ingredients bought in the vegetable aisle. That’s the most inexpensive area in the grocery store to shop.
A crock pot saves time and you’ll never come home to better smells.
My buddy told me it was the best present he ever received.
Thanks for reading. This article is in the publication, $tuff. You’re welcome to write for us.
