Slow Cooking tips!
•
Less tender, less expensive cuts of meat are better suited to
slow cooking than expensive cuts. Remove excess fat from
meat when possible before slow cooking. It is usually better to
remove skin from poultry. If you prefer to brown meat or poultry
first then this should be done under a conventional grill or in a
conventional oven but do not brown the meat whilst it is in the
crock pot.
•
Raw vegetables typically take longer to cook than meats as the
liquid simmers rather than boils. To ensure vegetables are
completely cooked, cut into uniform, 2cm cubes before adding
to cooking pot.
•
If desired, ingredients for recipe can be combined in the cooking
pot and kept refrigerated (but not frozen) for up to 2 days before
cooking. When ready to cook simply place the crock into
cooking base and set heat control for desired setting.
•
Insert a meat thermometer into roasts, hams or whole chickens
to ensure they are cooked to the desired or recommended
degree of doneness.
•
Fresh or thawed fish and seafood fall apart during long hours of
cooking. To avoid this, add these ingredients about an hour
before serving.
•
Because milk, soured cream and natural cheese break down
during long hours of cooking, add these ingredients just before
serving or substitute with undiluted condensed creamed canned
soups or evaporated milk. Processed cheese tends to give
better results than naturally aged cheese.
•
Rice and pasta may either be cooked separately or added,
uncooked, during the last hour of cooking time. If added
uncooked, make sure that there are at least 2 cups (half litre) of
liquid in the cooking pot. Stir occasionally to prevent pieces
from sticking together.
•
An extra hour of cooking won't ruin your recipe so don't worry if
you get home a little later. Your meal will not be spoiled.
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