The very first Xmas we spent with my in-laws in their new country home, my mother-in-law wisely offered me a crock pot cooker. Her thoughtful gift helped Joe and I enjoy the most hassle-free of all cooking methods, even with our long work days and commute.
I’ll always treasure the memories of tasty fragrances wafting through the front door as we entered your house after a long day at work and a nerve-jangling commute in heavy traffic.
Most of the crock pot cooker dishes I used were based on meats and poultry. Here are 14 simple suggestions to make your slow cooker dishes safe and tasty:
Suggestion # 1 – According to the U.S. Department of Agriculture, bacteria in food are eliminated at a temperature of 165 ° F. Meats prepared in the slow cooker reach an internal temperature level of 170 ° in beef and as high as 190 ° F in poultry. It is necessary to follow the advised cooking times and to keep the cover on your slow cooker throughout the cooking procedure.
Tip # 2 – It is best not utilize the slow cooker for large pieces like a roast or whole chicken because the food will prepare so gradually it might stay in the bacterial “risk zone” too long.
Suggestion # 3 – Always defrost meat or poultry before putting it into a slow cooker.
Idea # 4 – Meats typically cook quicker than many vegetables in a crock pot cooker.
Pointer # 5 – Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the 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 include an undesirable texture to the finished dish.
Tip # 6 – Cooking at higher temperatures will usually give you a tougher piece of meat. for all the time cooking or for less-tender cuts of meat, you may want to utilize the low setting.
Suggestion # 7 – The crock pot cooker dishes are best used with the tougher cuts of meats.
Tip # 8 – For the finest color and texture, hamburger is finest browned before utilizing, except in meatloaf or other similar meals.
Pointer # 9 – It is not required to brown meat before crock pot cooking, however it gives more depth of taste in the food and eliminates a few of the fat, particularly in pork, lamb and sausages. If the meat is lean, well cut and not highly marbled, it doesn’t require to be browned.
Suggestion # 10 – For roasts and stews, pour liquid over meat. Use no more liquid than defined in the slow cooker recipes. More juices in meats and vegetables are maintained in slow cooking than in traditional cooking.
Pointer # 11 – Dark meat takes longer to prepare, so if an entire cut up chicken is used, put the thighs and legs on the bottom.
Pointer # 12 – The a little coarser texture of corn-fed, organic or free-range poultry is ideal for crock pot cooker recipes.
Tip # 13 – Most meats need 8 hours of cooking on LOW. Usage less expensive cuts of meat – not just do you save money, but these meats work better for crock pot cooker recipes.
Idea # 14 – Farberware FSC600 6-quart Oval Slow Cooker oval style accommodates large-scale roasts, entire chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome slow cooker base and the auto setting changes to a lower ‘keep warm’ setting after cooking food.
Cooking is one thing but equipment always break down under heavy use. This is where we go to fix our commercial equipment quickly:
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before slow cooking. The bottom system can also be utilized on its own as a small frying pan. Its dishwasher-safe insert has a nonstick interior and a consisted of roasting rack.
