Making my European meat sauce
on a gas range or electric cook-top always made me wonder about the energy consumption involved. From now on, I am going to cook it in an electric slow-cooker. It will not only enhance the flavor of my sauce, but prevent it from scorching.
Today’s Crock-Pots, an invention by by Rival company, are very energy-efficient compared with gas-fired ovens, electric cook-top, gas-stoves or toaster ovens, and even wood-stoves. These units, commonly called “slow-cookers”, run on 100 watts of electricity. If used twice weekly, for eight hours at a time, your slow-cooker will consume about forty cents’ worth of energy per month.
Slow-cooking is a way to make inexpensive cuts of meat tender, as in New England boiled beef or stews. There are plenty of recipes on the internet which call for the use of an electric slow-cooker, including ones which employ dry beans, an excellent source of low-cost protein and fiber. Rival has a great recipe for boeuf Bourguignon on its Crock-Pot web-site. Bon appétit!