We’re
entering the slow-cooker season & here are few things to avoid when preparing your recipes
from Bon Appetit magazine.
1) Use the leanest meat – In
fact fattier meats will stay moister & will become tender with the slow
cooking process.
2) Throw your meat into the
pot raw – Brown your meat on the stove first to add a delicious layer of
caramelized flavor.
3) Don’t add anything with
low notes or sweetness – These low notes combine to make a great sauce base.
Consider bacon, browned onions, black pepper, Worcestershire sauce, brown sugar
& tomato paste.
4) Add bright notes, crunchy veggies & dairy
at the beginning – Fresh flavors like citrus, herbs, vinegar should be added at
the end so they don’t get lost. Veggies midway so they don’t get mushy &
dairy at the very end so it does not curdle.
5) Leave the skin on chicken –
The skin will never cook up crispy the way you would want, so pull it off.
Chicken does not need browning before going in. Also, chicken with the bones
will cook up more tender.
6) Cook something that needs
to hold its structure – There are recipes for lasagnas, etc. but it will end up
being a mushy mess. Make something like chili or soups for easy slow-cooker recipes.
Check out my next blogs for slow-cooker recipes
starting with chili!
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