SLOW COOK­ING TIPS & TRICKS

Recipes+ - - Family Mains -

+ USE IT Sec­ondary cuts are best suited for slow cook­ing. These in­clude gravy, chuck and casse­role beef, lamb shanks and shoul­der, and ham hocks.

+ BROWN IT Meat needs to be well browned and “sealed” be­fore slow sim­mer­ing to lock in juices and help keep it ten­der.

+ SIM­MER IT To en­sure ten­der­ness, meat needs to be gently cooked over a long pe­riod of time.

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