| The CrockPot is the King of Slow Cooking Appliances! | |
| Date Added: January 24, 2012 01:12:29 AM | |
| Author: pds20 | |
| Category: Clickbank Products | |
| The CrockPot is the King of Slow Cooking Appliances! The crockpot or slow cooker is one of the most loved time saving appliances ever in the kitchen. It's great for beginning cooks because all you have to do is fill it and turn it on. Hours later, your house is filled with wonderful aromas and dinner is ready for the family. When purchasing a crockpot, look for one with a removable liner. They are much faster to clean. If you have a nonremovable liner, all is not lost! Line your crockpot with a cooking bag and you won't have much to clean up. Spray the inside of the liner with cooking spray or wipe the inside with olive oil before you fill it to make cleanup easier and less trouble. 140 degrees F is the temperature the food needs to reach as fast as possible. Test the food temperature after 4 hours of cooking on LOW - the temp should be at least 140 degrees. If it isn't, there's a problem with your crockpot and you should get a new one. For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW to finish cooking. The LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees. Note that both of these temps are well above the minimum safe temperature of 140 degrees. Do not put frozen foods into the crockpot. Foods should be defrosted before cooking so the food temperature can reach 140 degrees as soon as possible.One hour on HIGH is equal to two hours on LOW. Remove cooked food from the crockpot or liner before you refrigerate the cooked food. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria. Crockpot General Cooking Tips Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is stuffed to the brim. If the food and liquid level are too low, the foods will cook too quickly. Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid. Remove skin from poultry, and trim excess fat from meats. Fats will melt with long cooking times, and will add an unpleasant texture to the finished dish. Fatty foods will also cook too soon. You can thicken juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time. Most meats require 8 hours of cooking on LOW. Use select cuts of meat - not only do you save money, but these meats work better in the slow cooker. Cheaper cuts of meat have less fat, which makes them more suited to slower cooking. Moist, long cooking times result in very tender meats. Follow the layering instructions. Vegetables do not cook as rapidly as meat, so they should be placed in the bottom of the cooker. Do not lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time will be extended by 20 to 30 minutes. To check progress without lifting the lid, spin the cover until the condensation falls off. Enjoy the results, soon you will wonder how you ever managed to live without this awesome appliance. youranchortext |
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