Cuisinart 3 in 1 Multi-Cooker
Have you ever bought a kitchen gadget but then felt a little intimidated by it? This is how I felt recently with my KitchenAid Stand Mixer and all its attachments. I kept them in storage for about 6 months until I felt I had enough headspace to learn how to use it. And when I first saw the box for this Cuisinart Multi-Cooker, I will admit I felt a little the same. I was a bit confused – is it a slow cooker or not? Well in case you feel the same about this product, I just want to say that yes, it is a slow cooker. A slow cooker which happens to have the capabilities of also cooking fast (browning) and steaming.
And I also want to assure you just how user friendly this multi-cooker is. I am a person who
hates reading instructions. I just want a product to work and I don’t want to take the time to pour over a book! So in my usual way of avoiding the instructions I just got to work making some pork baby back ribs as soon as I took it out of the box. It was very easy to understand and user-friendly. This time I only wanted to use the slow cook function and my ribs turned out fantastic!
How to make Ribs in Multi Cooker
And if you would like to make ribs in the slow-cooker, here is how you do it:
Allow 1 rack of baby back ribs per person, and sprinkle over a dry rub on the meat sides, consisting of cumin, coriander, paprika, chili powder, onion powder, garlic powder, salt and pepper. Allow to marinate in the fridge for 30 minutes up to 2 days. Then brush with your favourite BBQ sauce and cook on slow for 8-10 hrs, or high for 4-6 hrs. Brush again with BBQ sauce towards the end of cooking time. (recipe credit: @thecheerfulkitchen)
Over time I did take the time to read the booklet that comes with the multi-cooker. And I’m so glad I did, because there are so many fantastic recipes in there I want to try! I have earmarked to try the recipes for Apple Sauce, Spinach Dal, and Braised Fennel in Wine.
Steam and Saute with the Multi Cooker
Using the Steam and Brown/Sauté Functions
To use either the steam or brown/sauté function, you simply press the relevant button once, adjusting the temperature if required – otherwise the temperature is set for you.
I made a fantastic cauliflower soup using the steamer function. Again it was very self explanatory – I used one of the other recipes in the booklet to determine how long to steam the cauliflower for (20 minutes).
The brown/sauté function will pre-heat in 6 minutes, and when it is ready, a beep sounds to notify you. As the base has a fantastic non-stick coating, very little oil is required. Browning meats before slow cooking ensures you have a great colour and increased flavour for your finished dish.
The Multi Cooker can literally cook everything
Other Features of the 3in1 Multi-Cooker
There are other aspect of this machine worth noting- I found that this multi-cooker generally has my back!
I cooked something one evening and meant to take it out around 11pm, but totally forgot and went to bed. Waking in a panic at 3am, I went to check and saw that the machine had switched to ‘Keep Warm’ mode, meaning my dish did not overcook.
The removable base with heat proof handles allows for easy pouring and cleaning. You can even take out the base with the food in it and take it straight to the table to serve, or transport it directly where you need, such as to an event. Whilst making chicken stock, I found it was very easy to lift out and pour the liquid and chicken carcass into a strainer.
And when I made a Rendang curry in the multi-cooker, I cooked it overnight and then stored the base in the fridge the next day until ready to re-heat. (To eat, I simply re-heated on Brown/Saute for about 10 minutes).
About the Author:
Becky Gilhespie is a food writer and former Masterchef semi-finalist. She is currently working part time as a chef, having chosen to do on the job training instead of enrolling at culinary school. Becky is a recipe writer and product tester for many household name brands via
Everten, and her own food blog,
www.eatwhatweeat.com focuses on family friendly meals with the wow factor that are healthy, fast and simple to prepare.
Becky is originally from the US but lived in London for 15 years and now resides in Gerringong on the NSW South Coast with her husband and two little boys. Her food is inspired a lot by her travels (and desire to travel more).
