Jan 12, 2018
Slow cookers are perfect for those days you don’t have time to cook after work, have grown tired of grabbing fast food on the way home or just want dinner ready when you walk through the door. As a result of the long, low-temperature cooking, K-State Research and Extension nutrition specialist Sandy Procter says a variety of foods, including soups, stews and casseroles can be made in a slow cooker. Slow cookers help tenderize less-expensive cuts of meat, bring out the flavor in foods and use less electricity than an oven. She discusses how to get the most use out of a slow cooker.
Sound Living is a weekly public affairs program addressing issues related to families and consumers. It is hosted by Jeff Wichman. Each episode shares the expertise of K-State specialists in fields such as child nutrition, food safety, adult development and aging, youth development, family resource management, physical fitness and more.
Send comments, questions or requests for copies of past programs to email@example.com.
K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.