12
SLOW COOKING
The Sage Risotto Plus™ is designed
specifically for flavour layering. A technique
professional chefs use to enhance and deepen
the taste of meals by using the same pan for
browning onions, searing meats and creating
casseroles, curries, soups and bolognese.
For this reason, Sage® have now developed
a SLOW COOK with a SAUTÉ/SEAR setting
to caramelise vegetables and sear meats
before commencing the slow cooker function.
Following is a guide to help simplify the
process of slow cooking, allowing you to
obtain optimum results from your Risotto
Plus™. We have also included helpful
hints for successful slow cooking.
PREPARING MEAT AND POULTRY
Select the freshest cuts when purchasing meat.
Trim the meat or poultry of any visible excess fat.
If possible, purchase chicken portions without
the skin. Otherwise, the slow cooking process
will result in extra liquid being formed from the
fat as it melts. For casserole type recipes, cut
the meat into cubes, approximately 4cm to 5cm.
Slow cooking allows less tender cuts of meat
to be used. The bones can be left in meat or
poultry. This imparts a good flavour and helps
to keep the meat tender during cooking.
SUITABLE MEAT CUTS
FOR SLOW COOKING
Beef chuck, skirt, round steak, boneless shin
(gravy) beef, bone-in-shin (osso bucco), tri tip.
Lamb shanks, drumsticks (frenched shanks),
neck chops, boned out forequarter or shoulder.
Veal diced leg, shoulder/forequarter chops and
steaks, neck chops, knuckle (osso bucco).
Pork leg steaks, diced belly, diced
shoulder, boneless loin chops.
Chicken pieces bone in (thigh
cutlets / drumsticks).
Chicken thigh fillets.
PREPARING VEGETABLES
Vegetables should be cut into even-sized
pieces to ensure more even cooking. Frozen
vegetables must be thawed before adding to
other foods cooking in the Risotto Plus™.
