Slow cooking is a counter-top method of simmering food at a relatively low heat (typically ~79-93 degrees Celsius) for hours at a time.
When was the slow cooker invented?
The slow cooker was apparently borne from a story Irving Naxon, a Chicago-based businessman, heard his grandmother tell about a Lithuanian stew that took hours to cook. The Naxon Utilities Corporation is often cited as producing the first slow cooker in the first half of the 20th Century.
How does slow cooking work?
Raw food and a liquid (stock, water or wine are common examples) are placed together in the slow cooking pot. A lid is then placed on top of the pot, ensuring that no heat or vapour escapes. The heating elements heat the contents to a steady temperature, with the liquid conducting the heat from the pot walls to the raw ingredients. There is often a gap between the cooking pot and the cooker’s exterior surface, which helps to insulate the food and maintain the cooking temperature with minimal energy expenditure.