Slow Cooking; Preparing Meat And Poultry - Breville the Smart Temp Instruction Booklet

A BEGINNERS GUIdE TO SLOW COOKING
STIRRING THE FOOd
Little or no stirring is required when using a
slow cooker. However, occasionally stirring
the food when using the High setting.
Stirring once or twice during cooking will
improve the flavour distribution of your
meal.

PREPARING MEAT ANd POULTRy

Select the freshest 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 from the fat.
For casserole-type recipes, cut the meat
into cubes, approximately 3cm-5cm. Slow
cooking allows less tender cuts of meat to
be used.
SUITABLE MEAT CUTS FOR SLOW COOKING
Beef Beef chuck, skirt, round steak,
boneless shin (gravy) beef,
bone-in shin (Osso Bucco) Tri Tip
Lamb Lamb shanks, drumsticks, (Frenched
Shanks) neck chops, best neck chops,
boned out forequarter or shoulder.
Veal Diced leg, shoulder/forequarter chops and
steaks, neck chops, knuckle (Osso Bucco).
Pork Leg steaks, diced belly, diced shoulder,
boneless loin chops.
Poultry Skinless pieces (legs, thighs, Maryland).
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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.
It also produces richer flavours in other
food, such as onions, capsicums and leeks.
Pre-browning may take a little extra time,
however, the rewards are evident in the end
results. Use a non-stick pan to reduce the
amount of oil required.
ROASTING
Roasting meats in a 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.
Whole chickens roasted by this method will
release a large amount of fat and liquid.
The addition of liquid is not required for
roasting. Elevate the meat to be roasted
on an inverted, heat proof 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.