Health and food safety slow cooker

Slow cookers cook slowly, uncovered only once after power off. So keep the flavor, fruit juices, herbs and nutrition in the same oven, without evaporated or wasted due to unnecessary agitation or lift the lid.

The food is delicious and tasty juice plus because it keeps the heat and the pot. If correct planning and cooking methods are followed exactly the instructions, may be nothing more than safety> Food slowly cooked in an oven. It 'is completely safe and healthy one hundred percent.

In fact, cheaper cuts of meat can be cooked better than a conventional oven can be cooked, because cooking thoroughly for 7-8 hours with all the juices and nutrients. the implementation of the stove to cook food if slow, the best results are achieved when food is filled with more than half the total capacity or the kitchen.

For a tasty and less fatPeel the skin from poultry must be removed and excess fat from meat, because the bottom of the oven cook off, leaving the fat fast Simmering below. This would be an unpleasant taste when consumers to avoid fatty foods.

Some meat such as ground meat or large pieces of meat should be cooked in the pan as before, sautéing, etc. before the bowl for best results in taste and cooking. When the vegetables and meat are madetogether, it is advisable, if time permits, you can eat the vegetables are added within an hour, so that they are sufficient not only increase the coked with about cooking.

Food cooked in ovens usually follow specific recipes and slowly so that if the recipe is followed perfectly, the food is cooked is good and tasty recipes are tried and tested from the first.