Learn Why the Slow Cooker Can Alter the Method You Cook

Slow cookers are a fantastic piece of equipment to have in your kitchen. It both saves time and it also makes fantastic, well-cooked, super flavored food. There are some who have not used a slow cooker though, so for those of you who haven’t, here is some general information.

A few will actually doubt the slow cooker’s safety, given that it must be left on for quite a significant number of hours. So, if your concern is about safety, the answer is yes, the slow cooker is not dangerous. The slow cooker runs at a low temperature, mostly at about 76 to 138 degrees Celsius. Additionally, the power used from a slow cooker is much less that if you use an conventional over.

Another great thing about cooking dishes at this type of temperature is that when cooking non-prime meat cuts they will be just as nice as cooking the highly expensive prime cuts the conventional method. Additionally in terms of safety when it comes to the meals, the direct heat, the time it takes to prepare the food, as well as the steam that is locked inside the tight-lidded pot destroys the bad bacteria in your food.

Now, on to the cooking part. As is practical when preparing any kind of food, you should begin with a clean work space and clean implements. Clean your hands thoroughly prior to touching any food and keep your meats in the fridge until such time that they need to be added. Bacteria multiplies at a fast pace at room temperature so make sure that your slow cooker is preheated a little prior to combining the meat to your meal from the fridge. You may use the vegetables ahead of the meat as they usually cook slower than meats. It is important to note though that meats must be thawed out first before being put inside a slow cooker for good results.

Ideally dishes that can be prepared in a slow cooker are those that are moist such as soups, stews or pot roasts so they would not dry out. Also remember that a large slow cooker should not be used to handle single servings of food or they will be in danger of being overcooked. A cooker ideally should be filled around 50 percent of the basin capacity, but not to exceed two thirds. While cooking do not open the cooker as much as possible, just doing it to determine if it’s finished, or to stir the food. Opening the lid brings down the temperature suddenly and could affect the doneness of your dish.

When deciding on which cooking setting to choose on your slow cooker, you have to take into consideration the length of time that you are going to be cooking it. For hard meat cuts, a greaterlonger preparation time using a low setting is more desirable. However some useful advice is to set the machine at maximum for the first hour, then set it to the lower for the succeeding hours. If for some reason the power shuts off midway through cooking your food, finish cooking it on your stove. If your meal has been at room temperature for a bit of time 1/2 done, your meal might be safer to just toss this batch away and begin again.

Once you have finished a successful meal, transfer the contents at once. Remove the pot, clean thoroughly, and make sure that it is not wet before storing.

Article Source: http://www.rightbiz.com

Peter Garant is a skilled commercial and homechef and consultant for a major hospitality firm representing international corporations and is the consultant of a network of slow cooking websites and focusing here on slow cookers for beginner chefs. These websites concentrate on both meals and cooking tips and are designed for operators of all levels from beginner to experts on slow cookers covering all aspects of these cooking machines.

Please Rate this Article

Not yet Rated