Slow Cooking
Slow cooking developed from a time when populations simply did not have the financial resources to be able to afford the better, tender more expensive sorts. The benefit of slow cooking, generally, is that food becomes incredibly tender, as all of its connective tissues break down. Also, flavor can infuse over time and provide deeper results than with virtually any other method. Last, long cooking
times create a celebratory atmosphere where food is the focal point of a social gathering.
Specifically, slow - cooking refers to the 'Slow Cooker' a counter-top set-up which has a large
electronically heated ceramic bowl and a glass lid. It usually has only a few settings, such as 'low',
'Medium' and 'High'. The benefit of slow-cooking in a slow cooker is mainly convenience.
The slow cooker is geared towards 'one-pot' recipes which means they require minimal
food preparation. You simply cut ingredients in fairly large chunks, add seasoning and liquid, and that's it. They are a favorite of working parents, but increasingly, also a device for more advanced
experimentation.
Winter - long cold, busy days demand easy, nutritious meals and waiting for us when we get home from work. This is the perfect time of the year to use slow cooker. To qualify as a safe slow cooker,
the appliance must be able to cook enough for unattended cooking yet fast enough to keep food
above the danger zone.
To check and determine if a Slow Cooker will heat food to a safe temperature, fill the water with
two quarters, heat on a low for eight hours or the desired cooking time. Check the water temperature with an accurate thermometer (quickly because the temperature drops 10 to 15 Degrees when lid is \removed). The temperature of water should be 185 to 200 Degrees F. Temperature above this would indicate that a product cooked for 8 hours without stirring would be overdone. Temperature below this may indicate the cooker does not food high enough or fast enough to avoid potential food safety problems.
The difference between a Pressure Cooker and a Slow Cooker is that -
In a Slow Cooker, the Ceramic Crock inside sits over a very gentle element. One can prop and toss
the lot in the Slow Cooker. Depending on the ingredients and the setting (low or High) one can
leave food overnight or during the day at work. It is a lengthy hands off cooking time that makes
the slow cooker to allow one to get on with the business of living
Pressure cooker is almost the opposite to a Slow Cooker. Meals that can take several hours in the
oven, or even more in Slow Cooker, can be whipped up in a week night in less than one hour.
Pressure cooker helps to create slow cooked dishes in a fraction of the time, but do require
monitoring and trial & error.
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times create a celebratory atmosphere where food is the focal point of a social gathering.
Specifically, slow - cooking refers to the 'Slow Cooker' a counter-top set-up which has a large
electronically heated ceramic bowl and a glass lid. It usually has only a few settings, such as 'low',
'Medium' and 'High'. The benefit of slow-cooking in a slow cooker is mainly convenience.
The slow cooker is geared towards 'one-pot' recipes which means they require minimal
food preparation. You simply cut ingredients in fairly large chunks, add seasoning and liquid, and that's it. They are a favorite of working parents, but increasingly, also a device for more advanced
experimentation.
Winter - long cold, busy days demand easy, nutritious meals and waiting for us when we get home from work. This is the perfect time of the year to use slow cooker. To qualify as a safe slow cooker,
the appliance must be able to cook enough for unattended cooking yet fast enough to keep food
above the danger zone.
To check and determine if a Slow Cooker will heat food to a safe temperature, fill the water with
two quarters, heat on a low for eight hours or the desired cooking time. Check the water temperature with an accurate thermometer (quickly because the temperature drops 10 to 15 Degrees when lid is \removed). The temperature of water should be 185 to 200 Degrees F. Temperature above this would indicate that a product cooked for 8 hours without stirring would be overdone. Temperature below this may indicate the cooker does not food high enough or fast enough to avoid potential food safety problems.
The difference between a Pressure Cooker and a Slow Cooker is that -
In a Slow Cooker, the Ceramic Crock inside sits over a very gentle element. One can prop and toss
the lot in the Slow Cooker. Depending on the ingredients and the setting (low or High) one can
leave food overnight or during the day at work. It is a lengthy hands off cooking time that makes
the slow cooker to allow one to get on with the business of living
Pressure cooker is almost the opposite to a Slow Cooker. Meals that can take several hours in the
oven, or even more in Slow Cooker, can be whipped up in a week night in less than one hour.
Pressure cooker helps to create slow cooked dishes in a fraction of the time, but do require
monitoring and trial & error.
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