Originally Posted by
USA_flyer
+1.
The recipe I am making for tonight took me 15 minutes to prep last night and a further 3 minutes this morning. As
UK1 says, the slow cooker is much more forgiving if you can't attend to the cooking process, there is much less risk to overcooked or undercooked food.
Also, I am sure you could find a cookbook with low prep time and long cook time meals. As
Uk1 says, I would take another look.
Just don't blame us if it all goes wrong
There's something so much more isn't it! It's the idea when you get home that it is all done and dusted and bubbling away gently smelling out "eat me! eat me!"
I hope we coax
SheWhoTravelsNotEnough to think again about this. Perhaps lash out and get a really good slow-cooker like my much loved Cuisinart. It's also the shape of the pot that decides. Too big is not good.
There is something about a slow cooked lamb curry ready for when you get back and open that first beer or glass of wine knowing there is nothing more to do .... why start cooking at night, when you can instead get up 10 minutes earlier and have it all done and have it waiting and have it slow cooked to perfection. Take the lid off and replace it with your plate, and even your plate will be warmed when you get back home.
I feel hungry.
