Inhoudsopgave
Advertenties
HERBS AND SPICES:
•
Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the
flavour will dissipate over long cook times.
•
Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
•
The flavour power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use
herbs sparingly, taste at end of cook cycle and adjust seasonings just before serving.
MILK:
•
Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
MEATS:
•
Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat beforehand allows fat to be drained off before slow cooking and also adds greater depth of flavour.
•
Meat should be positioned so that it rests in the stoneware without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
stoneware is always ½ to ¾ full.
•
The size of the meat and the recommended cook times are just estimates and can vary
depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook
faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone
versus boneless will increase the required cooking time.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as
mushrooms, diced onion, aubergine, or finely chopped vegetables. This enables all food to cook at the same rate.
FISH:
•
Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to one hour of
cooking.
All manuals and user guides at all-guides.com
8
Advertenties
Inhoudsopgave
