A Beginner’s Guide to Slow Cooking continued
SUITABLE MEAT CUTS FOR SLOW COOKING
Beef Beef chuck, skirt, round steak, boneless shin (Gravy) beef,
Lamb Lamb shanks, drumsticks (frenched shanks), neck chops, boned out forequarter or shoulder.
Veal Veal diced leg, shoulder/ forequarter chops and steaks, neck chops, knuckle (osso bucco)
Pork Pork leg steaks, diced belly, Diced shoulder, Boneless loin chops
ROASTING IN THE SLOW COOKER
Roasting meats in the Avance Slow Cooker creates tender, flavoursome results. The long, slow, covered cooking process breaks down and softens the connective and muscle tissue within the meat, making it easier to slice. Cheaper cuts of meat can be used to provide perfect results when cooked by this method.
Meat will not brown during the Slow Cooking process, so for browner results, sear in a frypan before roasting
The addition of liquid is not required for roasting.
Elevate the meat to be roasted on an inverted, heatproof saucer or plate. This will assist in keeping the surface of the meat dry and free from any fat released throughout the cooking process.
Suitable Cuts for Roasting
Beef Blade, Rump, Rib Roast, Sirloin, Fresh Silverside, Topside.
Lamb Leg, Mid Loin, Rack, Crown Roast, Shank, Shoulder, Mini Roasts.
Veal Leg, Loin, Rack, Shoulder/Forequarter.
Pork Loin, Neck, Leg. Remove Skin And Fat, Racks
POT ROASTING
The addition of liquid is required for pot roasting.
Place sufficient liquid into the removable crockery bowl to cover up to a third of the meat. Meat will not brown during the pot roasting process. For browner results, sear in a frypan before pot roasting.
Suitable Cuts for Pot Roasting
Beef Beef topside, blade, silverside roasts, rolled brisket.
Lamb Forequarter, Shank, Shoulder. Veal Shoulder/Forequarter
Pork Loin, Neck
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