When the ice storm hit last December, chicken mulligatawny soup was simmering in my 20-year-old slow-cooker. The lights went out and the power outage lasted two days. But the soup, reheated in the fireplace, warmed all five of us as we huddled under a mountain of flannel blankets.
Wintry storms aside, my slow-cooker gets a lot of use through the year — with peak season starting in December, running through the end of March. Moist pork carnitas and tender beef brisket with caramelized onions are two family favourites. (And the convenience of not having to tend to it after the ingredients go in earns high marks from me!)
The stovetop and oven get equal time though — and on any given weekend, the smell of fennel and orange or meats braising also fills the house.
You can do the math on which cooking method will save you more time and energy, but each time my family gathers for dinner, I’m thankful we have these two great options to choose from.
Slow cooking
Braising
Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.