I’ve been thinking about slow cooking lately and how often we fall into the same few recipes or techniques. It feels like everyone just throws a chuck roast in with some root vegetables and calls it a day (which is delicious, don’t get me wrong!). But what are some genuinely underrated and perhaps less-utilized methods within the slow cooking world? One I’ve been experimenting with is slow-cooked poaching – think delicate fish or even chicken breasts coming out incredibly tender and moist, something you typically wouldn’t associate with a slow cooker.
Beyond that, are there spices or ingredient pairings that are criminally overlooked? I’m often surprised how few people utilize ingredients like fish sauce or a touch of citrus to brighten up long-cooked meals – adding complexity and depth. I’m also curious about diffrent liquids used for braising.Water, stock, and wine are common, but what about beer, cider, or even diluted fruit juice? Does anyone have any favorite “secret weapon” ingredients or methods they’d be willing to share for truly elevating slow-cooked meals beyond the usual? What seemingly simple tweak has made a huge difference in your slow cooking adventures?