Dutch Oven Vs. Crock Pot

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Dutch Oven Vs. Crock Pot

Crock-pot/slow cooker method: This method produces stews or roasts of large cuts of meat. The roasting of large cuts of meat is not really a one-pot method, so I won't directly address it. For a crock-pot stew, you place all the cut ingredients in the pot and must allow at least 6-10 hours for cooking. What you get is a goulash-type stew where all of the vegetables and other ingredients disintegrate down into a thick liquid with unidentifiable chunks. Many crock-pot creations taste alike, a natural limitation when food is overcooked. Beyond this, many vegetables lose much of their nutritional value when overcooked, leaving you with just a mush.

The only thing Glorious One-Pot Meals have in common with slow-cooking methods is the use of a Dutch oven. Beyond that they are as different as soup is from salad. The unique method is completely explained in the Glorious One-Pot Meals cookbook.

Elizabeth Yarnell is a Certified Nutritional Consultant, MS patient, inventor and author of the award-winning cookbook, Glorious One-Pot Meals: A new quick & healthy approach to Dutch oven cooking. Her recipes are protected by US patent 6,846,504. Visit Elizabeth online and subscribe to her free newsletter at www.gloriousonepotmeals.com.

   

Comments

11/18/2011 11:58:27 AM
SuzieQ said:

Wow, that's really harsh on crockpots! I use my crockpot often and make great meals. Just last night I made apricot chicken using frozen breasts. I put it all together in the a.m. and when I come home -- dinner is ready! I've also made meatloaf, chili, pork loin (ready to slice). My meals aren't mush. I love coming home to the smell of my dinner all ready.




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