14 Simple Cooking Techniques for Meat and Poultry Slow Cooker Recipes
The first Christmas we invested with my in-laws in their new backwoods home, my mother-in-law carefully gave me a slow cooker. Her thoughtful present assisted Joe and I take pleasure in the most hassle-free of all cooking methods, even with our long work days and commute.
I’ll always treasure the memories of tasty aromas wafting through the front door as we entered your home after a long day at work and a nerve-jangling commute in rush hour.
The majority of the slow cooker dishes I used were based upon meats and poultry. Here are 14 easy ideas to make your slow cooker dishes yummy and safe:
Idea # 1 – According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature level of 165 ° F. Meats cooked in the crock pot cooker reach an internal temperature of 170 ° in beef and as high as 190 ° F in poultry. It is essential to follow the advised cooking times and to keep the cover on your crock pot cooker during the cooking process.
Suggestion # 2 – It is finest not use the slow cooker for big pieces like a roast or entire chicken due to the fact that the food will cook so slowly it might remain in the bacterial “threat zone” too long.
Tip # 3 – Always defrost meat or poultry before putting it into a crock pot cooker.
Idea # 4 – Meats generally cook much faster than the majority of vegetables in a slow cooker.
Pointer # 5 – Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and reduce the cooking time. This will trigger 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 greater temperature levels will generally provide you a harder piece of meat. for all day cooking or for less-tender cuts of meat, you may want to use the low setting.
Suggestion # 7 – The slow cooker dishes are best used with the harder cuts of meats.
Suggestion # 8 – For the best color and texture, hamburger is finest browned before using, except in meatloaf or other comparable meals.
Pointer # 9 – It is not required to brown meat before slow cooking, however it provides more depth of flavor in the food and gets rid of some of the fat, particularly in pork, lamb and sausages. If the meat is lean, well trimmed and not extremely marbled, it does not need to be browned.
Suggestion # 10 – For roasts and stews, pour liquid over meat. Use no more liquid than specified in the slow cooker dishes. More juices in vegetables and meats are kept in crock pot cooking than in conventional cooking.
Suggestion # 11 – Dark meat takes longer to cook, so if an entire cut up chicken is used, put the thighs and legs on the bottom.
Suggestion # 12 – The a little coarser texture of corn-fed, free-range or natural poultry is perfect for slow cooker dishes.
Suggestion # 13 – Most meats require 8 hours of cooking on LOW. Usage less expensive cuts of meat – not only do you save cash, however these meats work much better for slow cooker recipes.
Pointer # 14 – Farberware FSC600 6-quart Oval Slow Cooker oval design accommodates large-scale roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capability stoneware liner, which nests inside a chrome crock pot cooker base and the car setting switches to a lower ‘keep warm’ setting after cooking food.
Cooking is one thing but food processors continually break down under heavy usage. This is where we go to repair our commercial equipment fast:
For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to prepare meats. It has a detachable aluminum insert that can be utilized on the stovetop to brown meats and caramelize onions before slow cooking.
