Slow cookers rule
Who knew that one little column about slow cookers would elicit such a response from readers? When I filed my Hot Home Products column about slow cookers a few weeks ago, I was surprised by the number of people who wrote and said they were inspired to go out and buy one or haul the one they had out of storage. Well, for slow cookers fans, I have more good news. Making stock is a bit of a pain, right? Well, no, not actually, if you use a slow sooker. I recenly threw a turkey carcase in the slow cooker with a carrot, bit of onion, bay leaf, celery and peppercorn. Added about eight cups of water, turned it on low and walked away. Six hours later, and presto chango - enough stock to keep me going for weeks. Tip - I always roast the turkey or chicken carcase a bit before making stock - I think it brings out the flavour. Also used the cooker to soak dry white beans, which I then cooked with olive oil, garlic and onion. Completely delicious.