“Slow food quick” doesn’t really work that, does it? Personally I’m a great advocate of slow cooking because I love the complex flavours and the rich sauces that this form of culinary activity creates.
It always concerns me when I’m asked how to cook a piece of shin or a lamb shank because it’s just not a question that my older customers would ask because they already know.
Where has that information gone and as importantly are we loosing the common sense needed to manage our house hold budgets by relying on the multiples to do it for us through price deals.
Information on how to feed ourselves as a society can be and is being lost, I think to the detriment of the welfare of our children. How many kids compete nowadays to get their slice of bread in the casserole juices compared to say forty years ago?
I’m not saying everyone is in the same boat and I welcome the challenge if someone would like to prove me wrong. Perhaps an afternoon on a high street doing food tasting might give us a measure to see whether I’m fussing about nothing.
If you don’t slow cook at home, either using a slow cooker, casserole or even making stews then perhaps there’s something new here for you to try. First let me list three advantages;
It’s cheaper, simple to do and tastes better than any ready meal or fast food you’re going to buy. To be balanced let’s look at the disadvantage
It’s too slow…
Slow cooking is as much a mind set as a kitchen skill. It takes maybe ten minutes to peel some root vegetables and seal them with the meat. Then pop the lot it into a casserole dish with some hot stock and then put the whole lot in an oven for three to four hours at around 120 degrees centigrade, gas mark 3.
Serve with pasta, potatoes or rice. As long as you keep at that temperature it’s pretty well impossible to kill a casserole, so just relax. The longer you cook it the more tender the meat will become and the tastier the sauce.
Now what’s so difficult about that? Three to four hours is a lovely length of time to go off and do something else, go to the beach or hike around on the moors for example. When you get home I guarantee everybody will be ready to eat.
Ok, still not convinced?
I recently took my two children to a big chain burger place where we had burgers, fries, onion rings and a coke each. I almost fainted when the bill came to over twenty quid! We ate it, felt bloated and then sat around watching a movie. Is that good value for money?
A meal for four to six people using say shin of beef, will cost you around £7.50 and then another £5 for a bottle of well deserved wine. Everyone will be happy and content, chatting around the table while they eat. Is that good value for money, well in my books absolutely yes!
You might say that’s fine on a weekend but what about during the week? Well I don’t eat meat all through the week, so you could try varying your diet to start with. Secondly make twice as much and freeze enough for the week ahead. There’s also the option of a slow cooker which can be on all day and then ready to serve at tea time.
That way with some vegetables you can have Slow food, quick…
There’s no need to state the obvious, and we know that we’re all going to have to make our money go just that little bit further, so why not start with a hearty meal…
- The Deli Chefs at the Westcountry Game & Equine Festival - March 26, 2011
- Tiverton Pannier Market – one of the premier markets in Mid Devon - March 12, 2011
- Discover the inviting and exciting Totnes Good Food Sunday Market with The Deli Chefs - February 26, 2011