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10
Adapting liquid amounts
When food is cooking in your Banquet™ Slow
Cooker, most moisture is retained. To allow for
this when using traditional recipes it is advisable
to halve the liquid content. However, after cooking
if the liquid quantity is excessive, remove the lid
and operate the Banquet™ Slow Cooker on the
High Setting for 30-45 minutes or until the liquid
reduces by the desired amount. Alternatively, the
liquid can be thickened by adding a mixture of
cornflour and water.
Stirring the food
Little or no stirring is required when using the Low
Setting. However, stirring the food when using the
High setting ensures even flavour distribution.
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
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
Veal Diced Leg, Shoulder/Forequarter
Chops and Steaks, Neck Chops,
Knuckle (Osso Bucco).
Pork
Pork Leg Steaks, Diced Belly,
Diced Shoulder, Boneless
Loin Chops.
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 Banquet™ 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 Blade, Rump, Rib Roast, Sirloin,
Fresh Silverside, Topside.
Lamb
Lamb Leg, Mid Loin, Rack, Crown
Roast, Shank, Shoulder, Mini Roasts.
Veal
Veal Leg, Loin, Rack, Shoulder/
Forequarter.
Pork
Pork Loin, Neck, Leg. Remove Skin and
Fat, Racks.
A Beginner’s Guide to Slow Cooking continued