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14 Easy Cooking Tips for Meat and Poultry Slow Cooker Recipes |
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The first Christmas we spent with my in-laws in their new
country home, my mother-in-law wisely gave me a slow cooker. Her
thoughtful gift helped Dan and I enjoy the most convenient of
all cooking methods, even with our long work days and commute.
I'll always treasure the memories of delicious aromas wafting
through the front door as we stepped into the house after a long
day at work and a nerve-jangling commute in heavy traffic.
Most of the slow cooker recipes I used were based on meats and
poultry. Here are 14 easy tips to make your slow cooker recipes
tasty and safe:
Tip # 1 - According to the U.S. Department of Agriculture,
bacteria in food are killed at a temperature of 165°F. Meats
cooked in the slow cooker reach an internal temperature of 170°
in beef and as high as 190°F in poultry. It is important to
follow the recommended cooking times and to keep the cover on
your slow cooker during the cooking process.
Tip # 2 - It is best not use the slow cooker for large pieces
like a roast or whole chicken because the food will cook so
slowly it could remain in the bacterial "danger zone" too long.
Tip # 3 - Always defrost meat or poultry before putting it into
a slow cooker.
Tip # 4 - Meats generally cook faster than most vegetables in a
slow cooker.
Tip # 5 - Trim all fat from meat and poultry. Fat can increase
the temperature of the liquid in the |
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slow cooker and decrease
the cooking time. This will cause the food t be overcooked. Fats
will also melt with long cooking times, and will add an
unpleasant texture to the finished dish.
Tip # 6 - Cooking at higher temperatures will generally give you
a tougher piece of meat. for all day cooking or for less-tender
cuts of meat, you may want to use the low setting.
Tip # 7 - The slow cooker recipes are best used with the tougher
cuts of meats.
Tip # 8 - For the best color and texture, ground beef is best
browned before using, except in meatloaf or other similar dishes.
Tip # 9 - It is not necessary to brown meat before slow cooking,
but it gives more depth of flavor in the food and removes some
of the fat, especially in pork, lamb and sausages. If the meat
is lean, well trimmed and not highly marbled, it doesn't need to
be browned.
Tip # 10 - For roasts and stews, pour liquid over meat. Use no
more liquid than specified in the slow cooker recipes. More
juices in meats and vegetables are retained in slow cooking than
in conventional cooking.
Tip # 11 - Dark meat takes longer to cook, so if a whole cut up
chicken is used, put the thighs and legs on the bottom.
Tip # 12 - The slightly coarser texture of corn-fed, organic or
free-range poultry is ideal for slow cooker recipes.
Tip # 13 - Most meats require 8 hours of cooking on LOW. |
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