I'm going to be doing a series of slow-cooker recipes. I found a delicious cookbook at the library-Art of the slow cooker by Andrew Schloss. I'll also be using other recipes from different sources.
He talks about using the ceramic slow-cooker to it's best advantage. I've often thought that all crock-pot meals taste very similar. One of the selling points is throw everything in and leave till time to eat. However, ceramic doesn't brown or carmelize foods. Searing/carmelization is one of the best ways to draw all the delicious flavors out of food. So by adding one step of searing and browning the food before combining and leaving to cook we get easy food thats kicked up a notch. Whats one more step? Totally worth it.
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