Prolonged cooking of dairy products causes them to separate. For everyone else, it’s best to stir them in at the last minute. Resist temptation to get silly with the chillies! Fiery ingredients become increasingly hotter the longer they’re cooked, so sprinkling them in with everything at the beginning is only for total spice fiends. Long cooking is great for softening hard root veg, but it's a brutal treatment for delicate vegetables like courgettes, asparagus and peas, and will render them mushy.ĭon’t add them to the slow cooker until near the end of the cooking time. You can always top it up during the cooking time if it looks dry. If you’re using a stew recipe that wasn’t written for the slow cooker (and please do – it’s a great idea!), reduce the liquid quantity by roughly half. Slow cookers are excellent at retaining their moisture, so pouring in too much stock or water will mean your casserole tastes insipid. If you don’t want your stew to taste bland, brown the meat first, then put it in the slow cooker. A crockpot’s gentle heat means meat will never get a chance to brown, but it’s the golden colour from frying that gives it depth of flavour.
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