14 Simple Cooking Techniques for Poultry and Meat Slow Cooker Recipes

The very first Christmas we spent with my in-laws in their brand-new country home, my mother-in-law carefully offered me a crock pot cooker. Her thoughtful present helped Joe and I enjoy the most convenient of all cooking methods, even with our long work days and commute.

I’ll constantly treasure the memories of scrumptious fragrances wafting through the front door as we entered your house after a long day at work and a nerve-jangling commute in heavy traffic.

Most of the slow cooker recipes I utilized were based upon meats and poultry. Here are 14 simple pointers to make your slow cooker recipes safe and yummy:

Pointer # 1 – According to the U.S. Department of Agriculture, bacteria in food are killed at a temperature of 165 ° F. Meats prepared in the crock pot cooker reach an internal temperature level of 170 ° in beef and as high as 190 ° F in poultry. It is very important to follow the advised cooking times and to keep the cover on your slow cooker throughout the cooking process.

Suggestion # 2 – It is finest not utilize the slow cooker for large pieces like a roast or entire chicken due to the fact that the food will prepare so gradually it could stay in the bacterial “threat zone” too long.

Tip # 3 – Always defrost meat or poultry before putting it into a crock pot cooker.

Idea # 4 – Meats typically prepare faster than many veggies in a slow cooker.

Pointer # 5 – Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the slow cooker and reduce the cooking time. This will cause the food t be overcooked. Fats will also melt with long cooking times, and will include an unpleasant texture to the ended up dish.

Tip # 6 – Cooking at higher temperatures will usually give you a harder piece of meat. for throughout the day cooking or for less-tender cuts of meat, you might want to utilize the low setting.

Idea # 7 – The slow cooker dishes are best used with the harder cuts of meats.

Idea # 8 – For the best color and texture, hamburger is best browned before using, except in meatloaf or other comparable dishes.

Suggestion # 9 – It is not necessary to brown meat before crock pot cooking, but it gives more depth of taste in the food and removes a few of the fat, specifically in pork, lamb and sausages. If the meat is lean, well trimmed and not extremely marbled, it does not need to be browned.

Tip # 10 – For roasts and stews, put liquid over meat. Usage no more liquid than specified in the slow cooker dishes. More juices in veggies and meats are retained in crock pot cooking than in standard cooking.

Suggestion # 11 – Dark meat takes longer to cook, so if an entire cut up chicken is utilized, put the thighs and legs on the bottom.

Pointer # 12 – The somewhat coarser texture of corn-fed, natural or free-range poultry is ideal for crock pot cooker dishes.

Suggestion # 13 – Most meats require 8 hours of cooking on LOW. Usage less expensive cuts of meat – not only do you conserve money, but these meats work better for slow cooker recipes. Less expensive cuts of meat have less fat, that makes them more suited to crockpot cooking. Moist, long cooking times result in really tender meats.

Idea # 14 – Farberware FSC600 6-quart Oval Slow Cooker oval style accommodates large-scale roasts, whole chickens, hams, and/or ribs. It features a big, 6-quart capacity stoneware liner, which nests inside a chrome crock pot cooker base and the car setting changes to a lower ‘keep warm’ setting after cooking food.

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For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be utilized on the stovetop to brown meats and caramelize onions before crock pot cooking. The bottom unit can also be used on its own as a small frying pan. Its dishwasher-safe insert has a nonstick interior and an included roasting rack.