The healthiest method of cooking food is at a low temperature over a long period of time. This allows the preservation of enzymes and vitamins and limits their degradation, also benefiting from the complex taste the ingredients lend during preparation.
The slow cooking recipient contains several layers – the outer one, metallic, the inner one, ceramic, and a lid that closes the pot perfectly, keeping all the flavours of the prepared food inside, at a cooking temperature that can range between 82°C and 149°C. It is important that the minimum temperature exceeds 60°C in order to eliminate all bacteria.
The name of the electric appliance perfectly explains the principle of this technique, which is also used out East to baking on embers under the ground. Place all the ingredients (depending on the recipe) in the inner bowl, set one of the two temperature steps that will dictate the cooking time and at the end of the indicated time, the food is ready.
“Small fire” cooking allows all flavours to penetrate the beef and Angus beef cooking in this technique does not differ from other preparation ways. Initially, the beef can be slightly browned on the outside in a pan. Fry a little on all sides to form a protective crust that will keep all-natural juices inside the beef. Then place it in the slow cooker, add the desired spices, sauces and water / wine / beer / other liquid, depending on the recipe.
Beef is usually cooked in this way, as it becomes tastier. The slow cooker suits any piece included in the Family Pack (topside, knuckle, osso bucco, eye of round or silverside, but can be also used for pieces like beef ribs or tenderloin. Although Premium Angus beef is very tender and does not require a long cooking time, as other beef kinds do, this method can highlight and take advantage of all its qualities.