COLUMN: The history and goodness of the crockpot

  • Melissa Herrera (COLUMN)
  • October 15, 2012
  • 355
                        
Column summary: Crock pot getting dusty in the cupboard? Clean it, fill it with goodness, and turn it on as you walk out the door. Time and money are to be saved and had with it's savings. I can see the light at the end of the tunnel. This fall season has stretched me thin running hither and yon to soccer games all over NE Ohio. Tonight is the first tournament game for our girls, and with the sun not even up yet, my bag is packed to leave immediately after work down Zanesville way. It’s a schedule I wouldn’t change for anything. I can dimly see the slight bend towards more time at home, more time to relax, more time to cook actual meals. Racing here and there has left us slightly tired of hot dogs and nachos – though God bless you concession food. I must say, I’ve failed in the use of my crockpot this busy season. It’s my go to for stews, tender meats, and funky concoctions. It’s so simple to grab a piece of meat out of the freezer and stick it in the pot to simmer all day. I think I’m so tired the evenings before that I forget to get something out and let it thaw, therefore there is nothing to put in when I get up. This is a major failure on my part. Although, by the time we get home after games, we have eaten a bunch of junk at the food stand, and who wants to eat beef stew then? In doing a bit of research, I didn’t realize that crock-pots weren’t widely used until the 1970’s. The first slow-cookers were invented in 1950’s for cooking beans. Yep, beans. The Rival Company bought that company out and re-introduced it under the name crock-pot and bam – it took off. Soups, stews, ribs, and even breads started being cooked and experimented with. It was a whole new way to get supper on the table. I have two crockpots: one old Rival one that has a chip and has cooked many a dish and my new one, which has yet to prove itself to me. We shall see. One of the things it is touted for is getting cheaper and tougher cuts of meat tender. Pork shoulder, short ribs – all of these become fall apart tender when cooked inside a slow cooker. I have a recipe for pork chops that when simmered for hours with green peppers and onions in an easy sauce becomes love incarnate. It’s a sweet and sour trip to heaven that’s served over white rice. It’s my very favorite slow cooker recipe. Using the crock-pot is a frugal and efficient way to get a warm meal in our bellies. You can take cheaper ingredients such as beans, veggies, and tougher cuts of meat and turn them into fabulous meals for your family to consume. Now if I can just remember to get some meat out of the freezer. 1) I follow this blog simply because the name says it all http://www.365daysofcrockpot.com/ . Who doesn’t want 365 of crock-pot recipes? I also love a good stew. Go to this great blog for a fab looking Beef Barley stew http://iowagirleats.com/2012/10/14/weekend-beef-barley-stew/ 2) I can never say enough about this lady from http://www.raininghotcoupons.com/ She has exhaustive weekly match-ups for coupons and for price matches. Great freebies and deal to be had galore. Check her out today. 3) If anyone has stainless steel appliances, you know how hard they are to clean. I have recently found that all the dollar stores carry wipes to clean them for you guessed it – one dollar. My life has been made easier. Stock up on these packs – they are invaluable.


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