Slow Cooking Revolution
Why cook at a low temperature for long periods of time when in the kitchen the tendency is to use fast preparations?
Well, basically for a matter of taste, texture, and aromas.
The key to the taste of slow cooker pots is low-temperature cooking maintained for many hours. The first slow cooker laid the foundation for the current models, which have improved in all aspects but maintain the same initial idea of its creator, Naxon Beanery: an electric vessel with the heat source inside and delivering uniform, constant, and slow heat to the pot that was placed inside.
More Frequent Questions About the Slow Cooker
1. How much liquid is it necessary to add?
The cooking is moist due to the liquid that we put in the pot, but also because by cooking at low temperature, there will be little loss of moisture by evaporation. Virtually all the evaporating liquid is condensed back into the lid, picking up all the flavors, spreading the heat back through the pot, and starting over. Foods greatly reduce their size and weight.
2. What is the best meal you can cook?
The first dish you should try is a meat stew. After the first time, you will be so delighted that you will not be able to stop. When cooking slowly, the meats can gelatinize, soften its fibers, and unite its juices with the rest of ingredients.
3. Is it possible to cook sweet dishes in a slow cooker?
Yes, it is also possible to make sweet preparations like jams or all kinds of desserts. You can make cakes and biscuits without depending on an oven, but you will also have less energy consumption and heat in the kitchen.
Should I add the vegetables from the beginning?
If we want to make a stew with vegetables such as potatoes, it will be much better if we put these ingredients under the meat or fish. If the recipe requires adding elements that do not support a cook time of several hours, they should be added later.
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