Don't do These While Using the Slow Cooker
we've rounded up the serious mistakes everyone seems to make when using a slow saucer.
Open the lid
After lifting the lid for one second, most of the hot air will be discharged, which means that the temperature in the slow saucepan will be lowered, and the dishes will need more extra time to finish cooking.
Use expensive ingredients
Because slow saucepans cook slowly, they make the hardest and cheapest meats tender and juicy. So you don't have to buy the most expensive ingredients to cook.
Add fresh herbs prematurely
Dried vanilla is actually the preferred seasoning for slow pot meals. Put them in at the end of cooking time instead of at the beginning. When eaten like this, it is still fresh and full of taste.
Use the wrong size slow cooker
One saucepan is not suitable for all saucepan recipes. The cooking time of each recipe depends on you using a slow saucer of the same size as indicated in the recipe.
Your slow cooker should be half to three-quarters of water. If less, your food will eventually get too old. If there are many, it may not be fully cooked, or the water will overflow.
Adding dairy products too early
The heat preservation effect of dairy products is not good. If milk, cheese, cream, sour cream, or cream cheese are added too early, it will coagulate. Add these ingredients within the last half hour, just in time for them to melt and blend properly into the dish.
Cook frozen food
Pinterest is full of recipes promoting the magic of meals from frozen to slow saucepan. It sounds amazing, but it's not a good idea.
Put frozen foods-especially meat-in a slow saucepan. It takes a long time to reach a safe temperature of 140 degrees Fahrenheit, meaning your food will take longer at less safe temperatures. If you ask us, this sounds like a good way to cause food poisoning.
The hot part is at the bottom, which is where you want to put food that needs a longer cooking time.
Root vegetables such as potatoes and carrots should be layered first, plus harder meat pieces. Faster, more refined ingredients to cook-or those that don't require much cooking at all, such as canned vegetables-should be placed on top.
You use it to cook kidney beans
Although all dried beans contain a toxin called phytohemagglutinin, it is particularly high in kidney beans, which can only be killed by a 10-minute bath in boiling water.), and it is not recommended to cook it in a slow saucepan. It did not heat up enough to kill the toxin.
The leftovers are heated incorrectly
The USDA recommends reheating in an oven or microwave and then using a slow saucer to keep the food warm, instead of directly taking it out of the refrigerator and pouring it into the slow saucer to heat, otherwise, there will be bacteria.
Slow Cooker Using Tips
How safe is it to leave a slow cooker on while you're away?
There is no doubt that we all want to make sure that the slow saucepan and ingredients in our home are cooking normally before we leave and return home. We need to check the following problems.
The slow cooker will dissipate heat, so clear a place on the smooth console to ensure that there is enough room around, including enough space on the upper part to dissipate heat.
Do not wet the saucepan base and power cord to prevent electric leakage, electric shock, and other accidents.
Do not put in inflammable accessories to prevent accidents.
The power cord should not be suspended from the edge of its surface or in contact with any hot objects.
If the power cord is found to be damaged, if there is a fault during use, please send it to a professional for maintenance, and do not split the pot body by yourself.
2.Selection and use of products
Select a slow saucepan with a "heat preservation" function, which can stop automatically after setting.
If heated directly or the temperature changes suddenly, the glass cover may break. Debris, cracks, or deep scratches can also weaken the lid.
3. Preparation of ingredients
If the recipe requires cooking at a low temperature for more than 6 hours, it is necessary to cut the vegetables into large pieces, otherwise, there may be the possibility of burning the food.
After food is put in, add the proper amount of warm water, not exceeding 80% of the container capacity.