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H I N T S F O R P R E PA R I N G M E AT A N D P O U LT RY
•
Select the freshest cuts when purchasing meat. Trim the meat or poultry of any
visible excess fat. If possible, purchase chicken portions without the skin.
Otherwise, the slow cooking process will result in extra liquid forming from the
fat as it melts.
•
For casserole type recipes, cut the meat into cubes, approximately 4cm to 5cm.
Slow cooking allows less tender cuts of meat to be used. The bones can be left
in meat or poultry. This imparts a good flavour and helps to keep the meat ten-
der during cooking.
S U I TA B L E M E AT C U T S F O R „ S L O W C O O K I N G "
•
Beef: chuck, skirt, round steak, boneless shin (gravy) beef, bone-in-shin (osso
bucco), tri tip.
•
Lamb: shanks, drumsticks (frenched shanks), neck chops, boned out forequar-
ter 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.
•
Chicken: chicken pieces bone in (thigh cutlets/drumsticks), chicken thigh fillets.
H I N T S F O R P R E PA R I N G V E G E TA B L E S
•
Vegetables should be cut into even-sized pieces to ensure more even cooking.
Frozen vegetables must be thawed before adding to other foods cooking in the
multi cooker.
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