Remember that lifting the lid frequently will increase cooking time.
Always add warm liquid before cooking frozen foods.
Due to the nature of slow cooking, the meat does not turn brown as if cooked in a pan or in the
oven. It is not necessary to fry meat or poultry before slow cooking, but you can do so if you prefer
your meat like this.
Frying minced beef, bacon and sausages before slow cooking may be desirable if you want to
remove excess fat from the meat. The meat should be placed in the inner pot in such a way that it
does not touch the glass lid.
Lean meat such as chicken or pork tenderloin cooks faster than fibrous and fatty meat such as
beef chuck or pork picnic shoulder. Cooking meat on the bone will increase cooking time
compared to boneless meat.
Cut the meat into smaller pieces when cooked together with pre-cooked foods such as beans,
fruit or vegetables (mushrooms, diced onion, aubergine or finely chopped vegetables).
Some foods such as carrots, potatoes and beets require longer cooking than meat, so cut them
into smaller pieces before adding them to the meat. Make sure you place them at the bottom of
the inner cooking pot and cover them with liquid.
To achieve the fullest taste when slow cooking, add whole herbs and spices.
Beans must completely soft before they can be combined with sweet or sour foods.
When cooking in a slow cooker, remember that liquids are not produced in the same way as
conventional cooking. Reduce the amount of liquid in recipes which are not designed for slow
cookers. Soups and rice are an exception to this rule.
Remember that liquids can be added at any time.
Add fresh dairy products (milk, sour cream or yoghurt) just before serving at the table.
Cooking of rice, noodles and pasta for a long time is not recommended. Cook them separately and
only add them to the slow pot for the last 30 minutes.
SOUS VIDE
Temperature 40°C to 90°C, maximum cooking time 72 hours.
Cooking with the Sous vide method is the true culinary art! Although it is basically a very simple
method of cooking, this method of cooking is often used by gourmet chefs to prepare complex dishes,
varied starters and vegetables. But now you can bring five-star cooking quality to your kitchen.
The thickness of meat, poultry and fish determines the cooking time. After removing the food from
the bag, use a thermometer to check that a safe internal temperature has been reached.
Food safety is always a priority during handling of food and cooking. If you are not sure about
cooking correctly, add 30 minutes of cooking time to safely pasteurise eggs or poultry.
Frying after cooking gives the food a crispy texture. Once the cooking process has ended, pour
some oil into
a hot pan and quickly fry the cooked meat for 30 seconds on each side.
Vegetables will cook more quickly when cut into thin small pieces.
Fruit can be cooked using Sous vide to prepare toppings, purees, syrups and more. Cook for 2 to
2½ hours at 70°C and allow to cool in the plastic bag before use.
Always use BPA free vacuum bags when cooking food.
1.
Vacuum pack foods into bags of a suitable size.
2.
Fill the inner pan with water and add the sealed bag to the water at room temperature. Make sure
the bags are completely immersed in water.
Содержание MultiCook M80 Deluxe
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