Slow cook like a boss!

Woman’s Day Food Editor SARAH MURPHY shares her foolproof kitchen tricks

CHOOSE THE RIGHT CUT

Be smart when choosing cuts uts of meat for the slow cooker. Don’t buy expensive lean cuts as they’ll toughen and dry out during the long cooking time. Trim obvious fat, but marbled fat in the meat will add to the taste. For even cooking, ensure your meat is cut into same-sized pieces.

WORDPLAY

When buying meat look for key words such as “braise”, “casserole” and “stew”.

LOOK BUT DON’T TOUCH

As tempting as it is to lift the lid on your slow cooker, this causes heat to escape and can set your cooking time back by up to half an hour each lift.

SAY NO TO SOGGY

Adding tender vegetables such as spinach or peas? Leave these till the end – stir through in the final five minutes of cooking to keep their freshness.