How to cook in a Programmable Slow Cooker

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Programmable Slow cookers make dinner preparation quick and easy. Place a few ingredients in the pot in the morning, adjust the temperature, perform your daily activities and when you return to your home you will have a homemade meal ready to be served. Even the most inexperienced cook can prepare an abundant and delicious meal in this pot while keeping in mind some guidelines.

Programmable Slow Cooker Cooking tips:

  1. Defrost meats before putting them in the pot. While some people argue that you can put a whole frozen chicken, the truth is that the blocks of frozen meat cause instability in the cooking temperature, which can cause, therefore, the development of bacteria or poor cooking in some areas. Defrost meats with time to prevent this from happening.
  2. Place certain vegetables before in the pot as some are cooked faster than others. If you put the soft vegetables too early, they can be pureed when the cooking is finished. Canned or quick-cooking vegetables, such as tomatoes or zucchini, should be added in the last hour of cooking. If you want to add frozen vegetables, leave them at room temperature first and add them in the last half hour. Otherwise, they will cool whatever is inside the pot, cause the cooking time to be slower and may cause the food to fall below the safe cooking temperature of 140 degrees. Some condiments, especially fresh herbs, will lose flavor if they are stewed for a long time. For the best results, season your food in the last hour of cooking. If you do not want your vegetable garnishes mixed with the melted fat of the meat, design an aluminum foil wrapper for them. Add seasonings, butter or oils to your vegetable bag, fold the paper to seal the bag and place it in the pot.
  3. Use the cuts of meat that have a higher content of fat because the meat will be much more tender after several hours of slow cooking. Cut it into large pieces for better results. To achieve more flavor, you can brown the meat before adding it, although it is not necessary. Keep large pieces of meat, such as a roast or whole chickens, lifted from their own melted fat by placing a metal grate or on foil balls if you do not have a rack. Seafood is cooked much faster than other types of meat; Most seafood does not need to be cooked for more than 1 or 2 hours. After this time, the seafood will turn gummy and the fish will begin to peel, disintegrate and look like fish oats.
  4. Pay attention when cooking delicate foods, such as rice, pasta, and dried vegetables. Excess liquid, or leave it in a soup for too long, can cause the rice to saturate and soften. Very little liquid, or in an abundant stew with grains floating on top, can result in hard grains mixed with your food. The pasta can also be cooked unevenly and has a short cooking time. Beans, which take a long time to cook in the common kitchen, can take even longer if you cook them in this pot. Consider cooking the rice or pasta separately and serving your stews, meats, and vegetables on them. If you want to cook beans in this pot, pre-cook them in the kitchen, or for a quick and easy solution, use canned beans.

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