FAST FACTS ABOUT
SLOW COOKING
Slow cooking
is a popular
way to
prepare meals.
From barbecue
to simmering
to braising, the
methods of slow
cooking vary considerably.
Many people may not realize that slow cooking can
be a healthy and benefi cial way to prepare food. Th e
following are some advantages to cooking low and
slow.
• Save money: Cooking foods slowly helps to
tenderize them, which bodes well when utilizing more
fi brous or dense cuts of meat. Consumers looking for
ways to save more on their monthly food bills can
lean on slow cooking to produce delicious results with
cheaper cuts.
• Reduce the number of dishes: Th ose who do the
majority of their cooking in a slow cooker can mix
ingredients that are typically prepared separately.
Putting them together in the crock saves time and
energy cleaning up.
• Convenience: Slow cooking allows cooks to step
away from the kitchen and engage in other activities.
Most slowly cooked foods only require sporadic
check-ins while cooking.
• Nutrient-dense meals: Th e United Kingdom-based
supplement fi rm Wild Nutrition¨ notes that because
of the low temperatures utilized when slow cooking,
the nutrients within foods cooked slowly remain more
stable than they do when employing other methods of
cooking. Th is means slow cooking may deliver more
benefi cial vitamins and minerals than other methods
of preparing meals.
• Soften ingredients while cooking: Slow cooking
at a low temperature for several hours will soften up
tough root vegetables.
• Intensify fl avor: Cooking over a long period of time
can increase fl avor, enabling cooks to use less sugar,
salt or other ingredients that are often relied on to add
more taste.
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