Regular cooking pans, pressure cooker or crock pot?

March 1, 2006

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Filed under Non-recipes; Tools & gadgets; cookware

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I received an e-mail a few days ago asking if I use special kitchen gadgets to do my cooking at home. Well, yes and no. For sure, I am not the kind of person who has a specific gadget for every single task. Every kitchen tool or gadget I own serves many purposes. But let’s be more specific. Let’s start with cookware. I’ll write about the other kitchen gadgets and tools in future entries.

Boiling meat must be one of the easiest things to do to start a meal. Well, except opening a can, of course, if that counts as cooking. We want tender but not soggy or crumbly beef. We want something we can bite into and not something akin to corned beef. $Cuisinart Chef\'s Classic Nonstick Stainless 10-Piece Cookware Set$ A thick-bottomed cooking pan or casserole should easily do the trick. The problem with ordinary cooking pans is that, most of the time, you have to watch the meat and add liquid from time to time. Unless you have a cooking pan with a very good lid, there will be a lot of evaporation while the meat simmers. Plus, you don’t save anything on electricity or gas. If the bottom isn’t thick enough and, at any point, too little liquid is left while the meat continues to simmer, there is always a chance that the meat will stick to the bottom of the pan. This is especially true with whole slabs of uncut meat.

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Comments

6 Responses to “Regular cooking pans, pressure cooker or crock pot?”

dexie says:

March 1, 2006 at 8:58 pm

i love my crock pot.
Connie says:

March 2, 2006 at 8:30 pm

I’m tempted to buy one, power rates aside.
Rin says:

March 3, 2006 at 2:32 am

Back in Toronto. I have “retired” my pressure cooker since somebody gave me a slow cooker. I now have 3 (different sizes). For sinigang na baboy with buto-buto, dumped everything this morning, went shopping and threw in the spinach when I got home. Yum! yum!.
Connie says:

March 3, 2006 at 3:23 pm

Now, I’m even more tempted. But, you know, Rin, I can’t do that here… leave the cooker on and go out, I mean. I don’t know what it is about electric connections here. But leaving a cooker unattended here is a no-no. Maybe, it’s part of being a Third World country.
Steve says:

May 24, 2006 at 12:34 am

I find that the crock pot is ideal for cheaper cuts of meat because the crock pot will tenderize the meat and keep it moist.
Regards-Steve

http://www.easy-crockpotrecipes.com
therese says:

July 27, 2006 at 9:13 am

i have just been given an electric congee cooker (rice cooker) can i use this like a crock pot? I would like to be able to add meat and vegies all together or do i need an actual crock pot?