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Should you buy a multi-cooker or slow cooker?


#1

Multi-cooker vs slow cooker - who will win? Find out below.

Do you have a preference multi-cookers and slow cookers?


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#2

I agree with the review’s pros and cons, but I really like my pressure cooker.

I’ve had a slow cooker for ages, but was also interested in being able to do pressure cooking. I was intrigued by the Thermomix (way more than I could afford) and Instapot (not available in Oz), and the multitudes of positive customer reviews for them.

I ended up buying a Sunbeam Aviva pressure cooker. It’s not half as fancy as the Thermomix, but I don’t mind doing a lot of its extras by hand (weighing, chopping) or with separate appliances if I ever need to (milling!?). I kept an eye out for specials, and got a really good deal on this one.

I’m really pleased with what it can do. I made a couple of things from the included cookbook, and wasn’t as happy with the results as I’d thought. But I adapted recipes from elsewhere, and they’ve invariably given me great meals.

I have to agree that a pressure cooker meal can sometimes need extra flavour, compared with a slow cooker meal. My multi-cooker lets me saute onions and sear meat, which helps a lot with the flavour. Also, I can make really good stock in it, which makes for a flavoursome base.

Being able to sear and saute in the same pot that’s used to slow-cook or pressure-cook is also a bonus for flavour, because all of the fond adds to the flavour.

I suspect the heavy pot that comes with a slow cooker provides more consistent temperature and better results. I still use my slow cooker a lot, for some dishes where it’s fine to just through everything in, but for some recipes I make the most of being able to different types of cooking in the one pot. I don’t use it as a pressure cooker as much, because the dishes can be a bit watery and lacking in richness.


#3

Slow cookers have their place, they only do one kind of meal but they do it well, cheaply, simply and with little effort. Pressure cookers are less useful as there are fewer occasions when they are a real advantage and if used outside their range of usefulness your meals will be uniform, bland and mushy. But they are also cheap and simple with little effort.

Multi-cookers are trendy, expensive, complex and if you include cleaning not so time saving. They are the apotheosis of fast food done at home. People imagine that by paying money they can forget gaining skills. You can’t. The question is why would you want to?

There is always a time element in cooking but if you don’t have time to cook then you don’t have time to live.

In 20 years time multi-cookers will be museum pieces and the next generation will shake their heads when they pass by the exhibit.

BTW the time scale given for cooking corned beef left out one important method, in a pot on the stove - 2 hours.


#4

Per Choice.
That frees up a whole lot of cupboard space!

_ 3. They’ll save you money._

With a multi-cooker, you transform cheap cuts of meat and cheap staples like dried beans into delicious dishes that’ll really hit the spot.

Because they cook so quickly, you’ll also use less energy than cooking with your oven or stovetop.

Per rattling memory,
The ‘Crock Pot’ slow cooker was a marvel of the 1970’s. It was also very expensive to purchase relative to income.

Our family first was second hand! There was a healthy trade way back in second hand things like toasters and TV’s and … Some might suggest recycling partners had become a boom industry by then too! There is much to thank/blame the 60’s for! The 70’s just perfected everything that was good or bad from the 60’s. The Crock Pot perfected the meat and three veg with chips to a futuristic space man like meal in one.:flushed:

It would also be unkind back in the old old days to suggest to the chief cook the meal was less than perfect. And they (the crock pot) did allow you to get up an hour earlier before going to work to prepare the nights meal. That way you spent an hour less that night cooking, and could go to bed an hour earlier. :wink:

We have a newer one, now. It comes out once a year, like a fondue set. We never had a fondue set, which has made finding space in the cupboards a little easier. It is just another way to reduce tougher cuts to tender juiciness with an overly generous surplus of sauce. Perhaps also a soup which can be very effective. Don’t forget to seal the meat in a pan first?

The pressure cooker comes out twice a year.

Which suggests a multi cooker which we do not have might be useful three times each year.

The one real issue for us is, cooking for just two you tend to fill the fridge with a weeks supply of meals.

P.S.
The pressure cooker has it’s place too. Another meal to avoid. It usually meant a heavily veined boiler rendered to the last ounce of jelly. Don’t forget to let it all cool and skim of all the fat. Another way to make a tough cut tender, only quicker! It’s worth noting mushy everything way back then was important, otherwise the food was unable to be digested. And if like most over 50 you had easy clean teeth (dentures) chewy food was not on.

How do you use your SC or CP today?
Split pea and ham soup! :yum: