How to be a Master Cook Easy Utilizing a Slow Cooker

Slow cookers are a wonderful piece of equipment to have in the home. Not only does it save time, it also prepares wonderful, well-cooked, great flavored meals. There are some who have not used a slow cooker however, and for those of you who have not, here is some practical information.

Some will definetly doubt the slow cooker’s safety, given that it must be kept running for quite a significant number of hours. So, if your concern was about safety, the answer is yes, the slow cooker is not dangerous. The slow cooker cooks at a low temperature, mostly around 76 to 138 degrees Celsius. Also, the electricity used from a slow cooker is much less that if you use an conventional over.

Another great thing about cooking food at this type of temperature is that when cooking non-prime meat cuts they will be just as nice as cooking the high priced prime cuts the conventional way. Also in terms of safety when it comes to the food, the direct heat, the time it takes to prepare your dishes, and the steam that is trapped inside the tight-lidded pot eliminates the bad bacteria in the food.

Ok, on to the cooking procedures. As is normal when preparing any kind of food, one should start with a clean work place and clean tool. Clean your hands thoroughly before handling any food and leave your meats in the refrigerator until such time which it needs to be added. Bacteria multiplies at a quick pace at room temperature so ensure that the slow cooker is preheated a bit before adding the meat to your meal from the refrigerator. You may out the veggies before of the meat as they tend to cook slower than meats. It is paramount to note though that meats should be thawed out prior to being placed in a slow cooker for better results.

Ideally meals which should be cooked in a slow roaster are those which are moist such as soups, stews or pot roasts so they will not dry out. Remember as well that a big slow roaster should not be used to handle small amounts of food or they will be in danger of being overcooked. A cooker ideally should be filled around half of the basin capacity, but not to exceed 2/3. While cooking avoid opening the lid as much as possible, only doing it to check if it’s finished, or to stir the food. Opening the lid brings down the temperature wuickly and will affect the doneness of the dish.

When unsure on which cooking setting to use on your slow cooker, you have to take into consideration the length of time that you’re going to be cooking it. For tough meat cuts, a greaterlonger cooking time using a low setting is more desirable. However a helpful tip is to put the setting on maximum for the first cooking hour, then turn it to low for the succeeding hours. If for any reason the power shuts off midway through cooking the food, finish cooking it on your stove. If it has sat on room temperature for a bit of time 1/2 done, the it might be safer to just throw this batch away and start over.

after you have finished a successful meal, transfer the food at once. Remove the container, clean thoroughly, and ensure that the container is not wet before storing.

Article Source: http://www.article-voip.com

Peter Garant is a skilled commercial and homecook and consultant for a hospitality firm representing multi-national businesses and is the consultant of numerous slow cooking websites and in particular here on slow cookers for novice chefs. These websites focus on both recipes and cooking tips and are designed for owners of all levels from beginner to seasoned pro on slow cookers covering all elements of these cooking machines.

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