Kambrook KSC110 manual A Beginner’s Guide to Slow Cooking continued, Preparing Meat and Poultry

A Beginner’s Guide to Slow Cooking continued

Preparing Meat and Poultry

Select the leanest cuts when purchasing meat. Trim the meat or poultry of any visible fat. If possible, purchase chicken portions without the skin. Otherwise, the slow cooking process will result in extra liquid being formed from the fat as it melts.

For casserole-type recipes, cut the meat into cubes, approximately 2.5cm to 3cm. Slow cooking allows less tender cuts of meat to be used.

Suitable Meat Cuts for Slow Cooking

Traditional Recipe Time

Meal Maker Recipe Time

Beef

Lamb

Veal

Pork

Beef Chuck, Skirt, Round Steak,

Boneless Shin [Gravy] Beef, Bone-In

Shin [Osso Bucco].

Lamb Shanks, Drumsticks [Frenched Shanks] Neck Chops, Best Neck Chops, Boned Out Forequarter or Shoulder.

Diced Leg, Shoulder/ Forequarter

Chops and Steaks, Neck Chops,

Knuckle [Osso Bucco].

Leg Steaks, Diced Belly, Diced Shoulder, Boneless Loin Chops.

Browning before Slow Cooking

Pre-browning meat and poultry, prior to slow cooking, seals in the moisture, intensifies the flavour and provides more tender results, whilst producing richer flavours in other food, such as onions, capsicums and leeks. Pre- browning may take a little extra time, and whilst not strictly necessary, the rewards are evident in the end results. Use a non-stick pan to reduce the amount of oil required.

Roasting

Roasting meats in the Slow Cooker creates tender, flavoursome results that are easy to slice. The long, slow,

covered cooking process breaks down and softens the connective and muscle tissue within the meat. Cheaper cuts of meat can be used to provide perfect results cooked by this method.

Meat will not brown during the roasting process, so for browner results seal 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.

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