As I said yesterday, I made a chilli. 14 hours later, it was finally cooked. That’s absurd.
The thing is, I put root veg in chilli, to bulk it up and reduce my meat intake, in this instance carrot and swede, both of which cook only reluctantly in a tomato-based sauce even on the stove (I don’t know why that should be, but it’s a fact), so it was probably an unfair test.
A normal chilli – meat, peppers, onions, chillies, garlic, cooked in a tomato sauce (I always use canned cannellini beans, which go in at the end) – would probably have been fine, and would have cooked much faster.
Still, on the basis of how it performed yesterday, I do have some reservations, and convenient and fast to use as it otherwise is, given the cost, and the outlay on suitable pans if you don’t already have them, I’d suggest not rushing out and buying one just yet, at least until I’ve had time to use it more and get a better feel for what it can and can’t do.
I still think it’s going to be a useful addition to my kitchen (the early stages of the chilli went very quickly – and sweating off the root veg until soft would speed things up considerably), and it’ll reduce my electricity bill – I’m not yet convinced that cooking a stew or casserole is really feasible.