When I was at the doctor’s office on Thursday, he told me that the time to watch for fever is between 5 and 8 p.m., as that’s when it is typically the highest. I was relieved to learn this, because at 1 p.m. yesterday I was set to co-host The Motherhood’s web-based “Slow Cooker Game Day Recipes with George Duran” virtual cooking class.
The class was fascinating, and I learned more than I expected. Duran demonstrated how to make Fiesta Chicken with Rice and Beans. I couldn’t believe how easy it was. The recipe, which came from Ready, Set, Eat, seemed mainly to consist of opening cans of things and throwing it the slow cooker, turning it on, and then coming back in seven or so hours. Duran even recommended doing it the night before it would be eaten, and sleeping while it cooked. It sounded good to me.
But using canned goods unsettled me just a bit. Sure, I use some canned things (peeled plum tomatoes, sardines, pumpkin), but I try to limit the amount of canned goods for two reasons. One is an unholy fear of processed foods and BPA, and the other is some kind of deeper psychological issue that associates reward with work—maybe it’s some kind of Catholic-guilt thing, but if I’m not chopping vegetables, stirring sauces, and otherwise sweating in the kitchen, I’m not really cooking.
Another suggestion unsettled me too: The first thing Duran suggested doing was to spray the inside of the slow cooker with PAM, to make the cleanup easy. I never use PAM, and my processed-foods paranoia—as well as my gut reaction—told me that it's a terrible idea to spray any chemical onto the food I'm eating.
Then, I looked up what PAM actually is. From what I can tell, it’s little more than canola oil, and I was wrong in thinking it would be bad for me. So I learned something I didn’t expect: that my attitudes might be holding me back a little (see, also, the guilt thing, above).
The rest of my co-hosts on the show had thoughtful, practical questions about using the slow cooker to feed their families. If you want to find out how to keep everything you make in one from tasting like stew (the trick is to sear the meats first), or how to cook seafood in one (throw the shrimp in after the dish is done), check out The Motherhood’s nifty summary.
Good post, JOhn. HOpe you are feeling better. I too have always distrusted incredients like PAM and processed food out of cans, although I am a big fan of Goya red beans in sauce 🙂 If we had room in our kitchen for the slow cooker, I’d be tempted to try it. Do you have one and do you find yourself using it?