Download The Slow Cook Book by Heather Whinney PDF

By Heather Whinney

No matter if you employ an electrical gradual cooker or a extra conventional oven or stovetop, gradual cooking is an excellent method to organize healthy, home-cooked nutrition with the best of ease.

Celebrating sluggish cooking in all its varieties, The gradual prepare dinner ebook comprises two hundred recipes starting from commonplace slow-cook dishes-hearty, warming stews and pot roasts-to extra fantastic fare comparable to cakes.

Showing tools of sluggish cooking for every recipe — one utilizing an electrical crock pot and the opposite utilizing a mixture of conventional pots, pans, stovetop, and oven — The sluggish cook dinner publication demonstrates step by step strategies and gives every thing you want to develop into a slow-cook professional.

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Extra info for The Slow Cook Book

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Salmon The flesh is firm, moist, and oily with a rich flavor. Choose chunky pieces and cut to a uniform size to add to the pot. Delicious added to a fish soup or stew. Monkfish With its dense texture, this is quite a “meaty” fish. It is a good choice for slow cooking as it won’t fall apart easily. Monkfish has mildly flavored, slightly chewy, white flesh. Swordfish These meaty steaks have a similar texture to tuna and are ideal for using as a late addition to the pot. Cod This fish has white, chunky flakes with a delicate flavor.

Squid This requires either “fast flash” cooking or slow cooking in a simmering sauce to become tender. Like octopus, it is good in a tomato sauce. It has a mellow flavor so can take punchy sauces. Shrimp Add shrimp at the end of cooking because they will become tough and chewy if overcooked. The cooking time is dependent on their size. The shells make a tasty stock. 29 30 Techniques Most vegetables are suited to slow cooking, although some need longer cooking than others. Knowing how to prepare vegetables correctly saves time and is key to a successful dish.

For the slow cooker, add the cobblers to the top of the dish for the last hour of cooking. For the traditional method, add the cobblers to the top of the pot, brush the tops with the milk, and cook in the oven, uncovered, for the last 30–45 minutes of cooking.

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