4 • January 2018 • UPBEAT TIMES, INC.


Redwing, MN. ~ The first real evidence of a stone hearth dates to the middle Paleolithic period, around 125,000 years ago. Boil- ing was not a commonly used cooking method un- til


the invention of


waterproof and heat- proof containers. A 20,000 year old pot- tery


vessel, singed


from a hearth fire, was recently found in China.


Soup making became common place around 10,000 years ago. Simmering on the rustic hearth, year after year, the French Pot- au-Feu literally means “the pot in the fire”. A rich broth slowly cooked


with whatever bones,


trimmings and aromatic vegeta- bles were available. In Lithuania they made a stew originally called cholent. Ovens were shut down for the sabbath before sundown on Friday night.


FOOD & Recipes “LITHUANIAN LENTIL POT”


The stew was placed in the still hot oven and slow roasted until the end of Saturday services, cooking in the remaining heat for 24 hours! Irving


Naxon


grew up hear- ing about this cooking tech- nique from his Jewish grand- mother. By 1936 he had applied for a patent on the Naxon Bean- ery


All Pur-


pose Cooker. In 1950 a slow cooker called the “Simmer Crock” was ad- vertised, two years later West Bend introduced the origi- nal ceramic bean pot on top of a heating element. The Rival company bought


Naxon’s company in 1970 and reintroduced the slow cooker under the name “Crock-Pot”.


Eat Well & Prosper by Executive Chef Ron Skaar ~ ronskaar@comcast.net


During this time many women joined the work force, helping to sell millions of the slow cookers


owns the “Crock-Pot” name but slow cookers are also made by Cuisinart, GE, Hamilton Beach, Kitchen Aid and other manufactures.


Older models tend to have only one tempera- ture setting which leads to boiling near the upper surface. Boiling is never a good way to slow cook anything, so look for a pot with assorted tem- perature settings. We recently bought a new “Crock-Pot” with mul- tiple


settings for under thirty dollars.


Slow cookers facilitate unattended cooking for hours making them per-


throughout the 70’s. removable


In 1974 Rival introduced the stoneware inserts


which were easier to clean. Now, according to Consumer Reports, 83% of American families own a slow cooker. Sunbeam now


fect for tough and cheaper cuts of meat like pork shoulder, beef chuck and brisket. These eco- nomical cuts of meat, with con- necting tissue and lean muscle fiber, are ideal for stewing. During cooking, condensed


vapor collects in the glass grove of the lid which provides a low- pressure seal to the pot. The con- tents of the slow cooker are in effect at atmospheric pressure, quite different than the abrupt release of a pressure cooker. The continuous temperature of the slow cooker makes it almost impossible to burn food. But most meats and vegetables be- come nearly tasteless or “raggy” if over cooked. Some vitamins and trace nutrients are lost due to enzyme action and heat degrada- tion during slow cooking. Many homeowners with solar panels switch to slow cooking. The pot draws under 1 kilowatt of power and can be run entirely by the 1-2 kilowatt panels all day long. Using your oven for one hour to cook stew will cost approximately 56 cents com- pared to about 18 cents for the eight hours of a slow cooker.


January is national slow-cook- er month. The accompanying recipe makes a pretty compli- cated dish simple, once it is all prepped. You will seal in flavor by searing the meat beforehand.


4 • January 2018 • UPBEAT TIMES, INC.


EW & P Recipe January 2018


Bourguignon Ingredients:


Beef


3 tablespoons flour with Kosher salt and pepper 3 pounds beef chuck, cut into 1-inch cubes 1 medium onion, sliced 1 bay leaf


6 strips cooked bacon, cut into 1-2 pieces


2 cups red or Burgundy wine


1 tablespoon tomato paste 2 cloves garlic, minced 3 large carrots, peeled and slices


3 sprigs fresh thyme 1 10-ounce can beef broth 1 pound fresh mushrooms, sliced


2 large potatoes, cut into 1-inch pieces


Directions:


Coat beef in flour sea- soned with salt and pep- per. Sear beef in skillet on stovetop (optional). Place meat in slow-cooker and add remaining ingredients. Cover and cook on low for 8-10 hours, or until meat is tender. Serves 6-8.


“Boeuf a la Bourgui- gnonne (Beef in the Burgundy style): This is the stew of stews, an apotheosis of stew, which has nothing whatsoever to do with the watery, stringy mixture served up in British institutions. It’s a rich, carefully cooked recipe which is served up on special occasions in French homes, and which appears without shame on the menus of


high-class restaurants.” Jane Grigson


‘The Mushroom Feast,’ 1975 “You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” ~Julia Child


Chef Ron


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