| The first Christmas we spent with my
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| | ground beef is best browned before using,
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| in-laws in their new country home, my
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| | except in meatloaf or other similar
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| mother-in-law wisely gave me a slow
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| | dishes.
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| cooker. Her thoughtful gift helped Dan
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| | Tip # 9 - It is not necessary to brown
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| and I enjoy the most convenient of all
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| | meat before slow cooking, but it gives
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| cooking methods, even with our long work
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| | more depth of flavor in the food and
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| days and commute.
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| | removes some of the fat, especially in
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| I'll always treasure the memories of
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| | pork, lamb and sausages. If the meat is
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| delicious aromas wafting through the
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| | lean, well trimmed and not highly
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| front door as we stepped into the house
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| | marbled, it doesn't need to be browned.
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| after a long day at work and a
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| | Tip # 10 - For roasts and stews, pour
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| nerve-jangling commute in heavy traffic.
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| | liquid over meat. Use no more liquid than
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| Most of the slow cooker recipes I used
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| | specified in the slow cooker recipes.
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| were based on meats and poultry. Here are
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| | More juices in meats and vegetables are
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| 14 easy tips to make your slow cooker
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| | retained in slow cooking than in
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| recipes tasty and safe:
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| | conventional cooking.
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| Tip # 1 - According to the U.S.
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| | Tip # 11 - Dark meat takes longer to
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| Department of Agriculture, bacteria in
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| | cook, so if a whole cut up chicken is
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| food are killed at a temperature of
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| | used, put the thighs and legs on the
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| 165°F. Meats cooked in the slow cooker
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| | bottom.
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| reach an internal temperature of 170° in
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| | Tip # 12 - The slightly coarser texture
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| beef and as high as 190°F in poultry. It
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| | of corn-fed, organic or free-range
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| is important to follow the recommended
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| | poultry is ideal for slow cooker recipes.
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| cooking times and to keep the cover on
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| | Tip # 13 - Most meats require 8 hours of
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| your slow cooker during the cooking
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| | cooking on LOW. Use cheaper cuts of meat
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| process.
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| | - not only do you save money, but these
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| Tip # 2 - It is best not use the slow
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| | meats work better for slow cooker
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| cooker for large pieces like a roast or
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| | recipes. Cheaper cuts of meat have less
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| whole chicken because the food will cook
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| | fat, which makes them more suited to
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| so slowly it could remain in the
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| | crockpot cooking. Moist, long cooking
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| bacterial "danger zone" too long.
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| | times result in very tender meats.
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| Tip # 3 - Always defrost meat or poultry
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| | Tip # 14 - Farberware FSC600 6-quart Oval
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| before putting it into a slow cooker.
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| | Slow Cooker oval design accommodates
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| Tip # 4 - Meats generally cook faster
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| | oversize roasts, whole chickens, hams,
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| than most vegetables in a slow cooker.
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| | and/or ribs. It features a large, 6-quart
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| Tip # 5 - Trim all fat from meat and
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| | capacity stoneware liner, which nests
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| poultry. Fat can increase the temperature
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| | inside a chrome slow cooker base and the
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| of the liquid in the slow cooker and
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| | auto setting switches to a lower 'keep
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| decrease the cooking time. This will
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| | warm' setting after cooking food.
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| cause the food t be overcooked. Fats will
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| | For those who are not concerned about
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| also melt with long cooking times, and
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| | cooking in aluminum the West Bend
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| will add an unpleasant texture to the
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| | Versatility 6-quart Oval Slow Cooker will
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| finished dish.
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| | work well to cook meats. It has a
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| Tip # 6 - Cooking at higher temperatures
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| | removable aluminum insert that can be
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| will generally give you a tougher piece
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| | used on the stovetop to brown meats and
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| of meat. for all day cooking or for
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| | caramelize onions before slow cooking.
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| less-tender cuts of meat, you may want to
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| | The bottom unit can also be used on its
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| use the low setting.
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| | own as a small griddle. Its
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| Tip # 7 - The slow cooker recipes are
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| | dishwasher-safe insert has a nonstick
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| best used with the tougher cuts of meats.
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| | interior and an included roasting rack.
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| Tip # 8 - For the best color and texture,
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