Here are 5 crock-pot tips and tricks to revolutionize your family's weeknight routine:
Tip #1: Choose Your Meat and Poultry Wisely
There’s not really much that won’t work in the slow cooker, but some cuts of meat are definitely better suited than others. Tougher and fattier cuts, like brisket, chuck roast, or chicken thighs and legs, do well in the slow cooker where the long-term application of heat breaks down the tissue, making those tough cuts extremely tender.
Tip #2: Sear Meat on Stovetop First
This will make sure that you seal in the juices and also optimize the flavor. You know that fantastic smell when you caramelize something in a pan? That’s called the Maillard reaction, the chemical reaction between amino acids and reducing sugars that gets you that fantastic, umami, browned goodness.
It only happens at high heats, so you’re not going to get that if you put raw meat directly into the crock-pot. Sear your meat first.
Tip #3: Don’t Put Frozen Ingredients into Slow Cooker
It’s not good food safety practice because the ingredients are heated so slowly that they’ll sit in the bacteria danger zone between 400 and 1400F. Thaw your meat and vegetables before adding them to the slow cooker. And also, just like glass and ceramic baking dishes, your slow cooker stoneware can be sensitive to quick changes in temperature. If you’re reheating something you’ve refrigerated in the stoneware overnight, let it come to room temperature before putting the cooker in the preheated base.
Tip #4: Add Dairy and Herbs at the End
Milk, yogurt, sour cream, and other dairy can curdle in the slow cooker, so incorporate them in the last 15 minutes of the recipe’s cook time. And a squeeze of lemon juice or the addition of fresh, chopped herbs can do a lot to brighten your final dish, especially if you’re cooking a heavier braise or stew.
Probably the best example of this is in osso buco, in which the gremolata is added during the last minutes: a mixture of garlic, parsley, and lemon zest that gives the final product a lift.
Tip #5: Fill Your Crock-Pot Strategically
Your dish won’t cook correctly if the lid doesn’t sit firmly on top, so be sure you’re not overcrowding. For even cooking, the ingredients should be cut into similarly-sized pieces. Firm root vegetables, like potatoes and carrots, should go on the bottom, with meat sitting on top. And if there is a sauce or other part of the recipe with multiple elements, mix it before adding it to the slow cooker, so the flavors are distributed throughout.
source:http://www.quickanddirtytips.com/ho...m_medium=email&utm_campaign=quickanddirtytips
Tip #1: Choose Your Meat and Poultry Wisely
There’s not really much that won’t work in the slow cooker, but some cuts of meat are definitely better suited than others. Tougher and fattier cuts, like brisket, chuck roast, or chicken thighs and legs, do well in the slow cooker where the long-term application of heat breaks down the tissue, making those tough cuts extremely tender.
Tip #2: Sear Meat on Stovetop First
This will make sure that you seal in the juices and also optimize the flavor. You know that fantastic smell when you caramelize something in a pan? That’s called the Maillard reaction, the chemical reaction between amino acids and reducing sugars that gets you that fantastic, umami, browned goodness.
It only happens at high heats, so you’re not going to get that if you put raw meat directly into the crock-pot. Sear your meat first.
Tip #3: Don’t Put Frozen Ingredients into Slow Cooker
It’s not good food safety practice because the ingredients are heated so slowly that they’ll sit in the bacteria danger zone between 400 and 1400F. Thaw your meat and vegetables before adding them to the slow cooker. And also, just like glass and ceramic baking dishes, your slow cooker stoneware can be sensitive to quick changes in temperature. If you’re reheating something you’ve refrigerated in the stoneware overnight, let it come to room temperature before putting the cooker in the preheated base.
Tip #4: Add Dairy and Herbs at the End
Milk, yogurt, sour cream, and other dairy can curdle in the slow cooker, so incorporate them in the last 15 minutes of the recipe’s cook time. And a squeeze of lemon juice or the addition of fresh, chopped herbs can do a lot to brighten your final dish, especially if you’re cooking a heavier braise or stew.
Probably the best example of this is in osso buco, in which the gremolata is added during the last minutes: a mixture of garlic, parsley, and lemon zest that gives the final product a lift.
Tip #5: Fill Your Crock-Pot Strategically
Your dish won’t cook correctly if the lid doesn’t sit firmly on top, so be sure you’re not overcrowding. For even cooking, the ingredients should be cut into similarly-sized pieces. Firm root vegetables, like potatoes and carrots, should go on the bottom, with meat sitting on top. And if there is a sauce or other part of the recipe with multiple elements, mix it before adding it to the slow cooker, so the flavors are distributed throughout.
source:http://www.quickanddirtytips.com/ho...m_medium=email&utm_campaign=quickanddirtytips