A beginner’s guide to slow cooking, Preparing meat and poultry, Roasting – Kambrook KSC110 User Manual
Page 10: Traditional recipe time meal maker recipe time
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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
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,
A Beginner’s Guide to Slow Cooking
continued
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.
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.
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