As with everything in life, there are truths with cooking. Andrew Schloss, the author of “Cooking Slow: Recipes for Slowing Down and Cooking More,” hits upon one when he writes in his introduction that “cooking is a balance between time and temperature. Raise the heat and everything speeds up; flames jump, pots sizzle, grease spits. Lower the heat, however, and the turmoil subsides.”
Lowering the heat is what “Cooking Slow” is all about, and while doing this is particularly enticing with Christmas fast approaching, it is a great idea to lower a little of the cooking heat any time you can. What a welcome change to have something cooking slowly in the oven or on top of the stove instead of frantically whipping up another quick meal to satiate our hungry, hectic lives.
Schloss also is the author of the “Art of the Slow Cooker,” a cooking teacher and former president of the International Association of Culinary Professionals.
Like many people, I grew up with slow meals, especially in winter. Arriving home from school, pink-cheeked and famished, the aroma of a hearty soup or stew that had been simmering for hours or a roasting chicken was a comfort unlike many others. It is this sense of comfort, above all, that permeates “Cooking Slow.”
By Andrew Schloss
More from Zester Daily:
After a corporate life with too many takeout meals eaten at my desk, I was reborn to slow cooking a decade ago, after I left the corporate world and went to work at a restaurant, surrounded by people who lived and breathed delicious food. My boss was a sophisticated and urbane Irishman who loved quality — and its accompanying price tag — above all. When he decided to invest in new cocottes — cooking pots with sloping sides that weighed a ton and cost the moon — for the restaurant kitchen, I joined him on his mad quest and bought one for myself, spending an obscene amount of money for a dull cast-iron affair that paled in prettiness next to the aubergine- , cherry- and saffron-colored pots on the market. I have never regretted the purchase, carrying my magic pot (as I quickly nicknamed it) to the east coast of Canada where I thought I belonged and then back again to my Ontario home. It was the first thing I unpacked when I settled into a new kitchen. Even the most inexpensive cuts of meat become tender and succulent when cooked slowly in it.
‘Cooking Slow’ requires patience, a few kitchen essentials
Schloss recommends such a pot, along with a cast-iron skillet, slow cooker and soufflé dish, among other things, to help transform your kitchen into a slow-cooking haven.
The transformation to slow cooking begins with Chapter 1 — “Slow Roasting” — and the French gastronome Jean Anthelme Brillat-Savarin, who knew a thing or two about food. Here is his quote on the skill of roasting: “A man may be taught how to cook, but he must be born knowing how to roast.” Schloss then adds, “Get ready to be reborn.”
For me, two recipes in particular in the first chapter help with that rebirth, Slow-Roasted Chicken With Potatoes & Herbs, and Balsamic-Glazed Duckling. Although duck “has a fat problem; there’s a lot of it on these buoyant birds,” turning down the oven temperature allows enough time for the fat to melt, resulting in a moist and flavorful meat.
Chapter 2, “Slow Baking,” offers a welcoming dinner meal of One-Pot Mac and Cheese that has a nice tang with the addition of brown mustard. Slow-Baked Beets With Orange Gremolata (the Gremolata reimagined with hazelnuts and orange juice) is one of my favorite recipes in this chapter, but even it is eclipsed by Parsnips Baked In Spiced Yogurt.
“Neglected and maligned, parsnips have a PR problem,” he writes, and I agree. This recipe, with its wonderfully spiced yogurt (with, among others, coriander and cumin), might make a few reluctant parsnip eaters into parsnip lovers.
The recipes throughout the book are clear and easy to follow, with accompanying photographs of finished dishes that are not only mouthwatering but also inspiring.
Follow the chapters, including the ‘Slow Sweets’ favorite
Other chapters explore slow simmering, steaming, grilling, frying, using a slow cooker and dabbling in sous vide cooking — that very long and low-temperature cooking method that has taken hold in many restaurants.
The last chapter in “Cooking Slow” is my favorite. In “Slow Sweets,” a Steamed Cornmeal Pudding with Olives and Candied Orange offers a delicious melding of saltiness from the olives and sweetness from the orange. Ever the chocoholic, though, I bow in gratitude to Schloss for including a cake called Triple Chocolate Bypass, which bakes for four hours in an oven heated to 175 F. This silken and rich thing has now gone to the head of my holiday baking list, but I will have to make sure not to make it too early or it will never survive until Christmas Day, (although it’s so easy to make that I could always make another one).
Top photo: Andrew Schloss is the author of “Cooking Slow: Recipes for Slowing Down and Cooking More.”