Aromas of Slow Cooking….

I have posted before about we enjoy our Instapot, although I don’t actually use it. This is like when we had the bread machine and it was Hubby who could manage it. We haven’t tried the Instapot in the slow cooker mode as we have a nice slow cooker that we don’t want to feel neglected. It’s been a while since we did a roast and Sunday was the day. One of the advantages of Instapot is you can sear, then cook all in the same pot. With a slow cooker, that’s still a two-pot action and with a 3-pound-plus roast, you do have to be careful with the turning to ensure all parts of it are seared. Once you make everything happen though, it does take a few hours for the aroma to kick in. At that point, you now have another few hours until it’s ready to eat. In the case where you set it up to have the dish cook while you are out of the house and to be greeted with this wonderful smell, that’s both comforting and practical. When you’re in the house during the process though, waiting for enough time to elapse can bring on the urge for eating. That of course applies with any long-cooking dish no matter the technique used. The difference between being in the slow cooker and say a stove top situation it does seem to be easier to taste – and hmm, a little bit later maybe I should taste again. After all, maybe the seasoning isn’t quite right yet and another spoonful is needed. The one other thing about either the Instapot or slow cooker is I always add in too much liquid, especially if I will be out of the house. I envision a ruined meal no matter how often I read the recipe that calls for less liquid. On the other hand, having extra delicious sauce means it can be the base for a soup.

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