Novice Cooks Can Be Master Chefs With The Slow Cooker

By Author: Peter Garant
Total Articles: 13
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Slow cookers are a wonderful domestic device to own in your kitchen. Not only does it save time, it also produces wonderful, well-cooked, superbly tasting meals. Not everyone has used a slow cooker however, so for those people who have not, here is some practical information.

Probably some people will actually doubt the slow cooker's safety, given that it has to be kept running for quite a large number of hours. So, if your concern is about safety, the answer is no worries, the machine is not dangerous. This cooking machine cooks at a low temperature, mostly somewhere between 76 to 138 degrees Celsius. Also, the power consumed from a slow cooker is much less that if you use an conventional over.

One of the great things about preparing meals at this kind of temperature is that when preparing non-prime meat cuts they will be just as tender as preparing the highly expensive prime cuts the conventional method. Also in terms of safety when it comes to the meals, the direct heat, the time it takes to cook your dishes, as well as the steam that is locked inside the tight-lidded pot destroys the dangerous bacteria ...
... in your food.

Ok, on to the cooking procedures. As is normal when preparing all kinds of food, you should begin with a clean work place and clean implements. Wash your hands thoroughly prior to touching any food and leave your meats in the fridge right until time which it needs to be added. Bacteria multiplies at a quick rate in room temperature so ensure that your slow cooker is preheated a little prior to combining the meat to your dish from the fridge. You may out the vegetables ahead of the meat because they tend to cook slower than meats. It is paramount to note though that meats should be thawed out first before being put in a slow cooker for good results.

Ideally meals which can be prepared in a slow cooker are those which are moist such as soups, stews or pot roasts so it would not dry out. Also remember that a big slow cooker should not be used to produce small amounts of food or it will be in danger of being overcooked. A cooker ideally should be filled no less than 1/2 of the basin capacity, but no more than 2/3. While cooking do not open the cooker as much as possible, just doing so to check if it is finished, or to mix the meal. Opening the lid brings down the temperature suddenly and could affect the doneness of your food.

When unsure on the cooking setting to choose on your slow cooker, you have to take into consideration the length of time that you're going to be cooking it. For stubborn meat cuts, a greaterlonger preparation time utilizing a low setting is more desirable. However some useful advice is to set the machine on high for the first cooking hour, then set it to the lower for the succeeding [time. If for any reason the power shuts off half way through cooking your meal, finish fixing it on your stove. If it has been at room temperature for a bit of time 1/2 done, your it might be safer to just throw this batch away and start over.

after you have finished a successful dish, transfer the contents at once. Remove the pot, clean thoroughly, and ensure that it is not wet before storing.
Peter Garant is a authoritive commercial and homechef and consultant for a major hospitality company representing international corporations and is the web master of numerous slow cooking websites and highlighting here on slow cookers for novice cooks. These sites focus on both meals and cooking tips and are designed for operators of all levels from beginner to seasoned pro on slow cookers with an overview on all aspects of these cooking machines.