Slow cookers are a fantastic piece of equipment to have in your
home. It both saves time and it also prepares fantastic, well-cooked,
great tasting meals. There are some who have not operated a slow cooker
though, and for those people who haven't, read up on this practical
information.
Many will actually doubt the slow cooker's safety, given that the machine has to be left on for quite a large number of hours. So, if your concern is about safety, the answer is no worries, the slow cooker is not dangerous. This cooking machine cooks at a low temperature, usually at about 170 to 280 degrees Fahrenheit. Additionally, the electricity consumed from a slow cooker is significantly lesser that if you used your conventional over.
Another great thing about cooking dishes at this type of temperature is that when cooking non-prime meat cuts they become just as tender as cooking the high priced prime cuts the conventional method. Additionally in terms of safety when it comes to the meals, the direct heat, the time it takes to cook the food, and the steam that is trapped inside the tight-lidded pot kills the harmful bacteria in your food.
Ok, getting to the cooking part. As is usual when handling all kinds of food, one should start with a clean work place and clean implements. Clean your hands thoroughly prior to touching any food and keep your meats in the refrigerator right until the moment that they need to be added. Bacteria produces at a quick pace at room temperature so make sure that your slow cooker is preheated a bit prior to combining the meat to your dish from the refrigerator. You may use the veggies before of the meat as they mostly cook not as fast as than meats. It is important to note though that meats should be defrosted first before being put in a slow cooker for best results.
Ideally meals that can be cooked in a slow roaster are those that are moist such as soups, stews or pot roasts so they will not dry out. Also remember that a big slow roaster should not be used to produce single servings of food or they will be in danger of being overcooked. A cooker ideally should be filled around half of the container capacity, but not to exceed two thirds. While running do not open the lid as much as possible, only doing so to determine if it is finished, or to stir the meal. Opening the lid lowers the temperature quickly and more than likely affect the doneness of your meal.
When confused on the cooking setting to choose on your slow cooker, one has to take into consideration the amount of time that you're going to be cooking it. For stubborn meat cuts, a greaterlonger cooking time using a low setting is more desirable. However some helpful advice is to put the setting on max for the first cooking hour, then set it to the lower for the succeeding hours. If for any reason the power shuts off midway through cooking your meal, finish cooking it on your stove. If it has been at room temperature for a bit of time 1/2 done, your food might be safer to just toss this batch away and start over.
after you have cooked a successful dish, transfer the contents at once. Remove the pot, clean thoroughly, and make sure that it is dry before storing.
Many will actually doubt the slow cooker's safety, given that the machine has to be left on for quite a large number of hours. So, if your concern is about safety, the answer is no worries, the slow cooker is not dangerous. This cooking machine cooks at a low temperature, usually at about 170 to 280 degrees Fahrenheit. Additionally, the electricity consumed from a slow cooker is significantly lesser that if you used your conventional over.
Another great thing about cooking dishes at this type of temperature is that when cooking non-prime meat cuts they become just as tender as cooking the high priced prime cuts the conventional method. Additionally in terms of safety when it comes to the meals, the direct heat, the time it takes to cook the food, and the steam that is trapped inside the tight-lidded pot kills the harmful bacteria in your food.
Ok, getting to the cooking part. As is usual when handling all kinds of food, one should start with a clean work place and clean implements. Clean your hands thoroughly prior to touching any food and keep your meats in the refrigerator right until the moment that they need to be added. Bacteria produces at a quick pace at room temperature so make sure that your slow cooker is preheated a bit prior to combining the meat to your dish from the refrigerator. You may use the veggies before of the meat as they mostly cook not as fast as than meats. It is important to note though that meats should be defrosted first before being put in a slow cooker for best results.
Ideally meals that can be cooked in a slow roaster are those that are moist such as soups, stews or pot roasts so they will not dry out. Also remember that a big slow roaster should not be used to produce single servings of food or they will be in danger of being overcooked. A cooker ideally should be filled around half of the container capacity, but not to exceed two thirds. While running do not open the lid as much as possible, only doing so to determine if it is finished, or to stir the meal. Opening the lid lowers the temperature quickly and more than likely affect the doneness of your meal.
When confused on the cooking setting to choose on your slow cooker, one has to take into consideration the amount of time that you're going to be cooking it. For stubborn meat cuts, a greaterlonger cooking time using a low setting is more desirable. However some helpful advice is to put the setting on max for the first cooking hour, then set it to the lower for the succeeding hours. If for any reason the power shuts off midway through cooking your meal, finish cooking it on your stove. If it has been at room temperature for a bit of time 1/2 done, your food might be safer to just toss this batch away and start over.
after you have cooked a successful dish, transfer the contents at once. Remove the pot, clean thoroughly, and make sure that it is dry before storing.
Peter Garant is a professional commercial and homechef and
consultant for a hospitality company representing international
corporations and is the web master of a network of slow cooking
Article Source:
http://EzineArticles.com/expert/Peter_Garant/22403
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