Vacuum Pots: Slowcooking Genius
People argue that electric lighting, the Internet, cars, movable type, or innumerable other items are the greatest human invention. We think that cooking deserves a place on the list. Heck, we think it's pretty much the top. While sushi has its place, the early human who figured our that meat and vegetables held near or in a fire tasted so awesome deserves some kind of super-duper golden star. Even better was the discovery that almost anything tastes delicious if you slow-cook it for three or four hours. But slow cooking uses a decent amount of extra power, and runs you the risk of burning up a kitchen...
That's where Tiger's Vacuum Cooking Pots come in. Based on the same principle as a steel-walled Thermos, these pots let you get your slow-cook on without any extra heat. First, boil your rice, soup, chicken and sauce, or whatever. Then, turn off the heat, and place your cooking pot inside the double-walled vacuum chamber. Because heat is retained, your pot stays piping hot -- nearly boiling -- and the meat, veggies, or other treat gets simmered to perfection without any danger of boiling over, drying out (the lid on the larger sizes seals for less stress in cooking the dinner), or burning.
This whole style of cooking could take a decent effort to master, but once it's done, you're sure to have some serious energy savings, especially if you have a gas stove, which wastes extra heat like it's going out of style. The only downside of these beauties are the price (Around 100 dollars US on sale), but if you're planning on a significant cooking style change, it could be worthwhile. Once your food is cooked, these pots do double duty as keeper-warmers. Thanks to Kathleen Simon for the tip. :: Tiger Vacuum Slow Cookers