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5 Tips for Cooking with Slow Cooker

Today’s modern life does not help us to feed ourselves in a healthy way. Our mothers and grandmothers, spent the whole morning making lunch for everyone, carefully and controlling the temperatures in the fires. In the day to day, it seems complicated to have time to prepare traditional dishes that in turn are healthy.

These reasons led us to investigate and find a solution to make our dishes more healthy , tasty and traditional but supported by technology . We look for a positive technology to improve people’s lives and we find it.

Slow cooker – The revolution in our kitchen

The formula of  slow cooking or slow cook  is not something modern, it has its origin in the 70s in the USA and is a very useful domestic appliance and its operation is linked to the concept or philosophy Slow Food , a way of preparing food to fire cooking Slow for a long period of time, without hurry, getting the best flavor of all the ingredients. They are slow cookers .

Despite being a long cooking process, it brings us many culinary, personal and economic benefits.

Why should we have a Slow cooker ?

  • Automatic use : Most recipes only need to enter all the ingredients, select the time and temperature. In the end you will have the dish ready to serve.
  • More time for you: Thanks to automatic operation you have time to do other activities.
  • Programmable: You can have your lunch or dinner ready after arriving home.
  • Heat retention function : Some keep the food warm until you get home.
  • Water saving : The liquids barely evaporate, so if we use vegetables or meats in the recipes they can be cooked in the own juice of the food.
  • Better flavor and nutrition : The slow cooker conserves the maximum nutrients and also its maximum flavor. A slow cooker that makes us healthy food at low temperatures and in a long time.
  • Responsible energy consumption : 7 W per hour. Otherwise we can think, the use over a long period sometimes requires lower power consumption than using other conventional pots or appliances.
  • Easy to use and clean: The pots are removable, you can wash in the dishwasher or use in the oven.
  • Safe: Your food will never be burned.
  • Includes recipes and tips: So that the transition to slow cooking is very easy.

How to Cook in Slow Cooker

1. Select the Right Ingredients

Cheaper, tougher, more fibrous cuts of meat are best for slow cooking. The moist heat and long duration of cooking breaks down tough fibers and gives meat a rich, juicy flavor. The leaner, smaller cuts of meat will take less time to cook than fattier, larger cuts. If you want food to cook faster, simply cut the ingredients into smaller pieces.

Look for these words: “braise,” “stew,” “simmering,” “pot roast”

Beef: chuck, rump, shank, short ribs, brisket, prime rib, rib roast, extra lean ground beef

Pork: shoulder roast, butt roast, boneless blade roast, center rib roast, tenderloin, rack, rib chops

Lamb: shoulder, shank, leg

Poultry: legs, thighs, breasts

Vegetables: the firmer the better for long periods of cooking. Ex. Potatoes, carrots, turnips, rutabagas, leeks, parsnips, etc. Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don’t overcook. You can also wrap veggies in foil and place them on top of the meat to prevent a mushy texture.

2. Brown the Meat and Aromatics

You’ll want to brown the meat and aromatic vegetables like onions and garlic to give your dish a nice deep flavor. Start by thoroughly drying the meat with a paper towel. Next, get a large skillet nice and hot. Add a stable cooking fat like coconut oil. Swirl to coat the pan, then add the meat. Do not overcrowd the pan. If the meat is too close, it will end up steaming instead of browning. Give at least 1/4 inch of space between pieces. If necessary, cook in batches. Brown the meat for 3-6 minutes a side or until a nice crust develops. Add aromatic vegetables after the meat and cook until they become golden brown and you can smell them (hence aromatic).

3. How Full?

Fill your slow cooker at least 1/2 way, but no more than 2/3 full. Place longer cooking ingredients like meat and root vegetables at the bottom.

4. Add the Right Amount of Liquid

Liquids don’t evaporate in a crock pot. You’ll want to cover about 2/3 of your ingredients with liquid. This can be water, chicken broth, beef broth, vegetable broth, wine, coconut milk, etc. Leftover liquid can be used to make a sauce by transferring it to a saucepan and simmering over medium heat until reduced to desired amount.

5. Season Later

Add salt, pepper, spices and fresh herbs before serving. Adding them at the beginning in cooking can result in a bitter or blackened dish. Not only are fresh herbs packed with antioxidants, but they add a tremendous amount of flavor and color to your meal.

How do Slow Cooker works?

The first steps in the world of cooking in Crock Pot or slow cooker are full of doubts. How do I clean it? Which one did I buy? How much do you consume? Did I buy a slow digital or manual cooker? These are just some of the many questions we ask ourselves before making the purchase decision.

They consist of two parts:

  • Exterior Housing : with option controllers and buttons
  • Removable pot with glass lid : to see the whole process if you wish. You can put the pot in the oven if necessary or directly take it to the table to serve.

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