Spring: The Best Season for Low-Temperature Cooking?

Slow Cook and Hold Oven

Honestly, it's hard to choose the best season for low-temperature cooking. In autumn and winter, we love letting soups simmer, low and slow, all day long. In summer, low-temperature cooking keeps the heat from overwhelming us in the kitchen.

And in spring? 

In spring, the seasonal ingredients seem perfectly suited to some of the best low-temperature recipes out there.

Here are a few examples.

Spring Slow Cooker Dishes

This Slow Cooker Chicken and Spring Vegetable Quinoa exemplify everything that makes this season delicious: “It is chock-full of green from vegetables like asparagus, peas, and green beans, not to mention basil and spinach pesto.” Better still, if you're in a hurry, the recipe can be further simplified by using store-bought pesto. Seasonal, slow-cooked, and easy. Who could ask for more?

For something a bit more substantial, consider this low-temperature recipe for Pickleback Pulled Pork. Slowly simmered for five hours in pickle juice and whiskey, this dish comes out moist and full of flavor. Perfect for those evenings when it's first warm enough to eat dinner out on the back porch.

Despite looking complicated and impressive, these hearty Slow Cooker Stuffed Peppers only take fifteen minutes to prep. A few hours over low and slow heat, and they're ready to go. 

Finally, we recommend this delicious Potato Leek Soup. Nicknamed the “unsung hero of spring,” leeks serve to lighten what is sometimes a heavy soup, transforming it to something perfectly fitting for the spring season. Eight hours in the slow cooker softens everything to smooth, creamy perfection. 

We Can Help

Here at Thermodyne Foodservice Products, Inc., we provide products for industrial, institutional, and commercial kitchens. 

To chat with us about anything in this post, or to hear more about our premium product lines, feel free to contact us at any time.

We look forward to hearing from you. 

Catering Food Holding

Posted in: Cooking Tips & Recipes