Kambrook KSC 100 - Manual (Page 7)

7
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, 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.
Suitable Cuts for Roasting
Beef Beef Chuck, Skirt, Round
Steak, Boneless Shin (Gravy)
Beef, Bone-In Shin (Osso
Bucco).
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.
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 Racks.
(remove skin and fat)