One thing that gets in the way of my cooking is the time it takes. For, example, cooking a joint to freeze, when finished, as sliced beef in gravy is a 2-day event** if I use my slow cooker, which leaves me with a heavy, and hard to handle, earthenware crock to wash. Trouble is, I can’t often get two good days together.
**About 5 hours to cook in the slow cooker, plus an overnight cool-down – cooling meat in the cooking liquor is always a good idea – then sliced and portioned the next day.
Then there are things like soups and stews, which need regular attention to ensure they don’t stick and burn when simmered on the hob.
A few weeks ago, I bought an induction hob, thinking that this would Continue reading →