|The Down-Home Holiday Guide to Kitchen Gadgets|
|"The flavors have plenty of time to warm up to each other..." about $100|
Robert likes to let the food cook itself - I’m not one to concern myself with details. I have nothing specific against them, but rushing around to accommodate their unimaginative stringency just isn’t my thing. It’s how I work, and it’s also how I cook, which is why I love my slow cooker. It requires no precision and only a cursory understanding of how to plan ahead. Need food for the football game at 8? Start slow cooking in the late morning or early afternoon, or early morning, or the day before. It doesn’t actually matter, yet come game time, your turkey corn chili will be ready! But the best part is that it can handle all the experimentation I throw at it, so I can double the garlic content of almost anything. That’s because in a slow cooker, the flavors have plenty of time to warm up to each other, and after 6 or 7 hours, they’ve really begun to get along; the details will sort themselves out in there. A slow cooker never misses the forest for the trees.