Some things to consider when you use a slow cooker or crockpot. There are also various recipes roast beef that you can do with your slow cooker. crock pots or slow cookers are countertop appliances electric kitchen to maintain a low temperature for several hours.
This allows the cooking stew or pot roast, without the need to look from time to time. amateur cooks will find it very easy to handle and maintain. All you need to do is fill out and turn it on. After several hours, the dinner will be served. But if you use the slow cooker, there are some things you should consider. It is best to get one that has a removable lining, which makes it very easy to clean. If you already have a liner with a non-removable, you just use a cooking bag, then use a cooking spray on the inner lining.
Make sure you do not overfill the pot and half to two thirds. The food is cooked properly, if it is filled to overflowing. But if the fluid level and the food is a little lower, it will cook quickly. You will find that the food along the bottom of the crock pot is moist and is cooked more quickly. Because they are constantly immersed in the simmering liquid.
Since fat tends to melt and cook slightly when heated too long, and as an unpleasant texture, it is best to cut more fat formation and remove skin from poultry. Over the last 30 minutes of cooking, you can remove the lid and cook on high to thicken the juices and add more variation.
It is better to cook at high levels in the first hours of cooking so that the temperature can easily reach 140 degrees, ensuring food security. When you are almost done with your kitchen, you can dial to low.
Do not place frozen foods in your slow cooker. It must be thawed before cooking. In this way, the temperature can easily reach 140 degrees. It also protects the unit from being damaged. Use cheaper cuts of meat, because it requires about 8 hours with low cooking.
In addition to being able to save money, they have less fat, wet, and this results in more tender meat. Ground meat should be cooked in a skillet before cooking in the crock pot. If you are cooking fish and seafood in a pot, it should be added in the last hour of cooking, otherwise it becomes too long and it will show a rubbery texture.
Attention one hour on high setting is in fact equal to two hours at low temperature. Use only small amounts of Tabasco sauce and cayenne pepper, because they become bitter when cooked for a long period. It is preferable to add at the end of cooking.
Just make sure you add the soft vegetables such as mushrooms, tomatoes and zucchini in the last 45 minutes. cooking time. This way, you will not overcook. Dairy products, on the other hand, it should be added that in the last 30 minutes of cooking. Before storage, food preparation from pot or liner. As the lines of the slow cooker consists of thick fabric, food will not be able to cool quickly to prevent bacterial growth.
Only Stir the spices in the last hour of cooking. If you boil it for a long period, it will lose its flavor. Follow the instructions carefully layers. When vegetables are cooked not as easy as meat, place in the bottom of your slow cooker.
If using low temperature, do not lift the lid when mixed. This is because the heat escapes and extend the cooking time to 30 minutes. You can check the progress of the cooking with the lid so the condensation will not fall, giving the opportunity to look inside your kitchen. Here are some recipes for roast beef is better than you can cook your roast Crockpot Mushroom Soup Ingredients 1 can cream of mushroom soup, quick to take half or chuck roast beef, 1 can French onion soup, a pinch of pepper and ½ can of water (to clean the soup).
Procedure:
Place first 3 ingredients in slow cooker. Mix ingredients until smooth. Sprinkle a pinch of pepper. Put the low setting and cook overnight. The next day, remove meat and the sauce. If the sauce seems too thin, add about 1-2 c. tea. ¼ cup cornstarch with cold water. Set the furnace. Stir the mixture thickens and serve. Roast beef with fresh ingredients are olive oil, 3-3 ½ pounds boneless rump roast, 8 pieces of garlic, salt and pepper. Also need a meat thermometer. For the sauce, you need a little beef broth or red wine and cornstarch.
Procedure:
One hour before cooking, remove the steak from the refrigerator to put it at room temperature. With a sharp knife, you cut eight small incisions around the roast. You put a piece of garlic into each slit.
Put a tablespoon of olive oil and then sprinkle the steak with salt and pepper. Put the roast in the oven rack with the fat and down on a roasting rack in the rack. Thus there is no need to turn a steak. Brown, you can bake at 375oF for 30 minutes. Then put 225oF. Would still be 2-3 hours for cooking, but if it starts to dribble and has brown externally, use a meat thermometer to check temperature. After this pull the roast from the oven when the temperature rises to 135 and 140oF. Put it in a sheet for about 15 minutes and cut to serve.
For the sauce:
Remove pan from oven roasting. Place on the stove, then it is on medium heat. Collect the drippings, add water, beef broth or red wine. This will loosen the drippings from the pan. Then tablespon dissolve cornstarch with water and add it to the pan. Tubes quickly as the sauce thickens. You can also add a little butter, salt and pepper. Otherwise, you can also add a little fresh thyme.
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