My son has discovered the slow cooker via a cooker/steamer/rice maker he bought at Costco. I do a lot of 'regular' cooking but am not familiar with slow cookers.
He keeps asking me if he can cook things like Bok Choy or celery for 8 hours (along with chicken usually). I'm having trouble getting my mind around the idea of things like that being able to cook that long without disintegrating
Is there a good source on line or in a book for this kind of information? Perhaps a 'Slow Cooking for Dummies'?
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