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On Mon 17 Jan 2005, Jakob Whitfield <jakob.whitfield@xx.xx.xx> wrote: > I wouldn't have thought there was much point in doing veggie recipes > in a slow cooker; a slow cooker's [...] low temperature can't > break down the tougher cell walls of vegetables, which is why > recipes for slow cookers often tell you to parboil the veg. I asked on rec.food.veg.cooking and people seemed to think that veggies would work in the slow cooker. Someone suggested some recipes involving sweet potatoes; I was going to try a sweet potato soup in it tomorrow. Bad plan? The booklet that came with the cooker said to cut root vegetables no thicker than 5mm, so I'll certainly do that since the soup will be pureed. > The only possible uses I can think of for a slow cooker is for stuff that > has to be softened for long periods on a ludicrously slow heat, e.g. > alliums for onion or garlic soup. Mm, French onion soup. Part of the reason I want to use the slow cooker is that it's good for holding foods - I don't have to get the timing just right. Also I can do the messy bits several hours in advance and then tidy up the kitchen. > Which reminds me, I must try the recipe for four-bulb garlic soup I have > somewhere... Please share. I bought five bulbs today. KakeThere's stuff above here
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