Slow cookers, or crock pots, as they are known in the United Kingdom, are countertop appliances for cooking meat dishes for long durations. Besides being very useful, there are some health benefits and advantages in using slow cookers, if the procedure is followed correctly. We'll discuss some facts about slow cookers, and some tips that you may find helpful when using them.
Most designs of slow cookers usually have two settings: high heat and low heat. Since the time duration for cooking using them is very long, the range at which slow cookers work is low, between 180 to around 270 degrees Fahrenheit. When you first put all the ingredients in the slow cooker, press the button for high-heat, and leave it that way for about an hour. Not only does this make the food cook better, but also works well to ensure that bacteria and other pathogens die out. After that, leave the food to cook at low temperature.
Before you start cooking, set the temperature of the slow cooker. It takes a while for it to reach a suitably safe temperature, letting it range from 180 to 270 degrees Fahrenheit. Slow cookers have the advantage that they kill of any pathogens during cooking that might be present in the ingredients of your recipe, since the steam that arises during the cooking process and the direct heat produced by the heating elements, not to mention the elongated cooking time, help inhibit the growth of bacteria. This makes crock pots, as slow cookers are sometimes known as, very safe to use health-wise.
Slow cookers are great at cooking meat with leaner and cheaper cuts done. This is because the design of the slow cooker, which comprises of a closed space for steam to rise and simmer the meat in. A slow cooker is usually made of a glazed outer layer that surrounds metal encasing, which holds all the heating elements required for it to work.
If you're going to leave the slow cooker working while you go out, you should always leave it working at low temperature, and you can skip the setting at high-temperature if you are short of time. While you are out, and the power being supplied to your appliance gets cut off, throw out the food it was supposed to be cooking even if the recipe looks done. It is always better to be safe than sorry. If the power runs out while you were present, immediately transfer what you were cooking to an alternative appliance, such as a gas stove or a heating grill.
Slow cookers can be used even in the summer for food with high moisture content, such as soups and broth and chili and even dishes laden in sauces. In fact, it is probably beneficial, due to the health factor of germs being killed in slow cooking. Furthermore, slow cookers are much more power-efficient since they work at lower temperatures than heating ovens, which will lower your utility bills.
Most designs of slow cookers usually have two settings: high heat and low heat. Since the time duration for cooking using them is very long, the range at which slow cookers work is low, between 180 to around 270 degrees Fahrenheit. When you first put all the ingredients in the slow cooker, press the button for high-heat, and leave it that way for about an hour. Not only does this make the food cook better, but also works well to ensure that bacteria and other pathogens die out. After that, leave the food to cook at low temperature.
Before you start cooking, set the temperature of the slow cooker. It takes a while for it to reach a suitably safe temperature, letting it range from 180 to 270 degrees Fahrenheit. Slow cookers have the advantage that they kill of any pathogens during cooking that might be present in the ingredients of your recipe, since the steam that arises during the cooking process and the direct heat produced by the heating elements, not to mention the elongated cooking time, help inhibit the growth of bacteria. This makes crock pots, as slow cookers are sometimes known as, very safe to use health-wise.
Slow cookers are great at cooking meat with leaner and cheaper cuts done. This is because the design of the slow cooker, which comprises of a closed space for steam to rise and simmer the meat in. A slow cooker is usually made of a glazed outer layer that surrounds metal encasing, which holds all the heating elements required for it to work.
If you're going to leave the slow cooker working while you go out, you should always leave it working at low temperature, and you can skip the setting at high-temperature if you are short of time. While you are out, and the power being supplied to your appliance gets cut off, throw out the food it was supposed to be cooking even if the recipe looks done. It is always better to be safe than sorry. If the power runs out while you were present, immediately transfer what you were cooking to an alternative appliance, such as a gas stove or a heating grill.
Slow cookers can be used even in the summer for food with high moisture content, such as soups and broth and chili and even dishes laden in sauces. In fact, it is probably beneficial, due to the health factor of germs being killed in slow cooking. Furthermore, slow cookers are much more power-efficient since they work at lower temperatures than heating ovens, which will lower your utility bills.
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For additional helpful tidbits, please have a look at slow cooker recipes; as an option you should also visit deep fat fryer recipes.
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