I recently heard someone make reference to their art not being microwaved. Their art is the kind that comes from a slow-cooker.
An interesting concept.
The food (or drink) that we place in a microwave is already mostly prepared. We aren’t interested in the process. We just want it to be hot, and we’ve relied on someone else to handle the actual work of preparation.
With the slow cooker, it’s up to us. We choose the ingredients. We do the preparation. Separately, the ingredients just sit there…waiting to be part of something. But, blended properly, with the right amount of time and heat (energy), those separate ingredients (hopefully) combine to create something unique and tasty.
The microwave measures its cooking time in 30-second increments. Hot dogs wrapped in a damp napkin take about a minute. Popcorn takes three to four minutes. Organic brown rice from Trader Joe’s takes four minutes.
Slow-cooking time is measured in hours. Six hours is usually too short. Eight to ten hours gets it right.
And, what about the accompaniments? With a microwave cooking cycle, there’s only time to get your plate ready, find a clean fork, and maybe pour a glass of your favorite beverage. Linear and task-focused.
Slow-cooking provides time for the cook to consider what goes best with the main dish. What shall we have for dessert? Would a loaf of fresh French bread go well with this stew? The fullness of the dining experience is in play.
Neither method is perfect.
Ever burn popcorn in the microwave? If so, you know how quickly it can happen. Something so simple becomes a lump of smoking charcoal.
Slow-cooking disasters are equally possible. Your reward for that ten-hour wait may be something that’s not even edible (at least for anyone who has taste buds).
Both methods have their place. Both carry risk.
The question is how are you deciding which parts of your life to microwave, and which parts to slow-cook?
A tougher question might be: Are you making the choice, or allowing someone else to make the choice for you?