The Ultimate Crock Pot Recipes

Editora:

Mary Long

Código:

491_9781649842138

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Cheaper cuts of meat with connective tissue and lean muscle fibers are suitable for stewing, and produce tastier stews than those using expensive cuts,[8] as long slow cooking softens connective tissue without toughening the muscle. Slow cooking leaves gelatinized tissue in the meat, so that it may be advantageous to start with a richer liquid.The low temperature of slow-cooking makes it almost impossible to burn; even food that has been cooked too long. However, some meats and most vegetables become nearly tasteless or raggy if over-cooked... In this book,youll find 500 Simple, Easy and Delicious Crock Pot Recipes for Healthy Meals!

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