I wish to share how I slow cook at home. I had started steam cooking after reading its health benefits as it retains the most nutrients. But gradually I realized by how much it reduced my time in the kitchen. I have the below steamer, it has a timer and 3 tiers. I can put rice, vegetables to make a curry at the same time. But that is not the real advantage for me. The real advantage is that I can work in the garden, go for my evening walk, clean my house, do yoga, sew or practice violin WHILE cooking. And if I do not return on time, the food does not get burnt, instead it stays warm for many hours!
So for those women who say they do not get time to do exercise, slow cookers are a boon 🙂
After many years of steam cooking we bought a slow cooker to cook beans like garbanzo, kidney beans, black beans for which we were otherwise using a pressure cooker. And not just that this slow cooker cooks about just anything. I make rice pulav, daal, polenta(like upma), sheera and much more in this. Again it has warm, simmer, low, high cooking settings and turns to warm mode once the timer is done. So I can put my lunch to cook in it, go to the farm and return after 4 hours for a hearty meal 🙂
Now with so much time saving, I have started to think of going back to traditional grinding for making chutney and am going to buy a silbatta of stone!