Slow-cooker saves the day
01.01.70
The Rival Co. introduced the slow-cooker - Crock-Pot is a registered trademark - in 1971. Slow-cooker recipes have common knowledge a long way since.
Of course, there's nothing wrong with dumping in some meat or chicken, adding condensed soup and maybe some vegetables - it is console food. It's just doesn't always look pretty.
You'll get better results if you take a sparse bit of time and first brown meats or chicken with the skin on . Doing so will pretence of dishes look more inviting. Plus, it's a way to get rid of some of the fat.
Here are other slow-cooker tips:
Get everything enthusiastic the night before and store it in the slow-cooker's ceramic insert ONLY if the programme doesn't have any raw meat or poultry. If it does, add those ingredients upright before turning on the slow-cooker.
Always make sure the insert is half-full, but no more than two-thirds full, to elude spillovers once the liquids heat up.
Allow enough time. Slow-cookers take a while to cordial up and, of course, take a while to cook.
Source: Macon Telegraph (blog)