春天的精气应肝脏，而肝脏与眼睛的关系最为密切，中医讲：“肝开窍于目。”因此，在春天多注意调理肝脏，就能起到明目的作用。很多方法可以在春季养 肝明目，枸杞当归粥就是饮食调护的一个方法。具体制作方法如下：
用当归15克，枸杞10克，白米适量。将当归放入带盖的容器内，注入热水、使之膨胀，然后取出切成薄片。共同放入慢炖锅中，煮至烂熟。
当归性味甘、辛温，归肝、心、脾经，有补血活血的作用。枸杞的性味甘平，能够滋补肝肾、益精明目，还能增强人们的免疫力。二者与白米共煮为粥，不仅 香浓味美，而且营养丰富。
Tuesday, April 5, 2011
Guide to Slow Cooking Chicken & Poultry
Guide to Slow Cooking Chicken & Poultry
Poultry is one of the most inclusive culinary terms. It not only refers to staple meats, like turkey and chicken, but to all other forms of fowl, including duck and goose. The great thing about poultry meat is that it is widely available, inexpensive, versatile, and especially lean and healthy. This makes it a great choice for slow cooked meals.
Cooking with poultry has always been popular, but it is gaining even more acclaim now due to the availability of healthier poultry options. In fact, some of the best food you can put into your body is poultry that is free-range, corn fed, and organic. These birds are allowed to grow naturally in open-air conditions. They are not given any artificial growth accelerators or fed unsanitary food products. This ultimately gives them a fuller flavor and more nutritional value.
Slow Cooking the Whole Chicken
Whole poultry is great for pot roasting in a slow cooker. Small birds can easily fit in an average size appliance and be easily prepared with minimal preparation. Preparing whole birds this way leads to tender, moist results and a delicious healthy meal. In general, a one to two pound bird will serve two to three people. It is important to note, though, that whole duck should not be prepared in a slow cooker. Even though a small duck may fit in the pot, the bird will not cook well due to its shape and fat content. Instead, use the slow cooker for smaller cuts, like duck breast. Similarly, geese are rather large, fatty birds and are best prepared in an oven instead of a slow cooker.
Whole poultry cut prior to cooking to be poached, roasted, stewed, or braised in the slow cooker. This is a great option for larger roasting hens and other poultry too large to cook as a single piece. Poultry still on the bone is also great for preparing fresh soups. When using whole pieces, you do not need to use pre-made broth. Rather, you can use the bird to make your own using water, herbs, and vegetables. Whole legs from large birds, specifically turkey’s, are also great for pot roasting or braising. These joints are generally large enough to feed several people and you can save the rest of the bird for other dishes.
Guide to Slow Cooking Vegetables
Slow cooking vegetables is a great way to bring out their natural flavor. It ultimately leaves you with tender, juicy produce that is neither overcooked nor tasteless. Vegetables are a vital component of virtually all slow cooker recipes, but are especially important in soups and stews. You can even create delicious vegetarian dishes using your slow cooker.
Using Onions
Perhaps the most commonly used vegetable for slow cooking is the onion. Onions respond well to long cooking times and can add a punch of flavor to any dish. There are several varieties of onions, and each has its own unique taste. The mildest onions are Spanish or Bermuda, while white onions have a much stronger flavor. Other members of the onion family include leeks, chives, shallots, and garlic. All of these are great additions slow cooked meals. When using any of these ingredients, though, it is important to remember that slow cooking will decrease the pungency of the flavor. So, you may need to add more for a more vibrant dish, especially if you are planning on heating for more than four hours.
Adding Mushrooms
Another great way to add flavor to a slow cooker meal is to use mushrooms. There are many varieties of these vegetables and each has its own special flavor. Button mushrooms are white with a subtle, mild flavor. In contrast, field and shitake mushrooms have a very intense flavor. They will add pungency to stews and soups. In the middle of the mushroom family are chestnut and portabella mushrooms. These have a moderate flavor and firm texture. In fact, portabellas are so meaty they are often used as a meat replacement in vegetarian meals. All mushrooms are loaded with liquid, and will help your broth take on a full, dark color.
Root Vegetables
Root vegetables are a hearty addition to soups, stews, and pot roasts. This group of produce includes carrots, rutabagas, turnips, potatoes, and parsnip. Due to their dense nature, these vegetables will take the longest amount of time to cook. This makes them ideal for the slow cooker. It is usually helpful to cut root vegetables into small pieces prior to adding them to the pot. This will help them cook more evenly and become more tender.
Vegetable and Seasons
In autumn, pumpkins and other squash vegetables are especially popular in a variety of dishes. However, variations of these vegetables are available all year long. When prepared in the slow cooker, such flavorful, firm selections are able to retain their taste and texture. Additionally, they do not need to be cooked in a lot of liquid, as other slow cooked ingredients do. These vegetables produce their own moisture when heated, which makes them ideal for moisture-retaining slow cooking. Autumn and winter varieties tend to be sweeter than their summer cousins. However, both types have a delicious flavor and similar texture when prepared.
Other Vegetables
There are still hundreds of unnamed vegetables that are great for slow cooking. However, we will only discuss a few of the more common ones here. Tomatoes are great as they can be used whole or turned into sauces or broths for other slow-cooked dishes. Broccoli and cauliflower are also great for slow cooking as this method helps transform these hard vegetables into tender pieces. Peppers are also common in soups and stews. However, green peppers may become bitter when cooked for a long period. Therefore, these should be cut into small pieces and added near the end of the cooking time. Leafy vegetables, such as spinach and cabbage, should also be added later in the heating process. This will help them retain their flavor.
How about Frozen Vegetables?
Finally, if you do not have fresh vegetables on hand for a dish, you can always substitute frozen or canned varieties. However, keep in mind that these are generally pre-cooked to some extent and will not require as long a heating period. Canned vegetables should also be drained prior to cooking as they can add unnecessary liquid to your dish. You may also want to rinse these products to remove some of the salt and preservatives used when canning. Frozen vegetables take somewhat longer to heat than canned varieties. However, they should always be slightly defrosted before adding to the slow cooker.
7. Top Facts about Slow Cookers
Top Facts about Slow Cookers
They are economical, as they generally use less energy to cook the same amount of food as other methods. The heat produced is also much less, which is great in summer.
You can use a slow cooker to prepare a really healthy tasty meal, as they don't usually require oil, and can be made up mostly of fresh veggies- with lean meat added if desired- with herbs and spices to create a wide variety of flavours.
Pre-plan for a busy schedule by chopping up the ingredients the night before and storing directly in the stoneware bowl, in the fridge, ready to cook the next day.
The extreme slow cooking results in tougher (cheaper) meat cuts ending up lovely and tender.
The low cooking temperature allows you more freedom in when you eat, as it doesn't tend to overcook or burn the meal, so it can stay hot until your family or guests are ready to eat.
All the delicious juices remain in the dish. Healthy vegetable water isn't lost in draining, as in when cooked in a saucepan.
Unless instructed to do so by a recipe, don't lift the lid of your slow cooker as they take a while to reach the proper temperature, and this is lost when the lid is removed. Also, a lot of necessary moisture can also be lost.
You should fill your slow cooker about one third to half full for optimum cooking.
A lot of root vegetables are slower to cook than meat, so should be placed in the bottom of the slow cooker. Quicker cooking ingredients, such as seafood, frozen veggies, quick cook veggies such as broccoli and dairy, should always be on top, and usually only added for the last half hour or so.
Try to cut your ingredients in similar size pieces- or allow for size variation depending on required cooking time of each ingredient- so that they will cook in the same timespan.
Meats are often better browned quickly in a frypan first, especially if you want the browned appearance in your meal.
Begin your cooking on a high heat, to get the slow cooker up to temperature (which is important especially if meat is being cooked) and then reduce heat for the remainder of the time.
Never pour cold water straight into a hot slow cooker bowl to clean as it may crack. Add warm water or allow to cool first.
They are economical, as they generally use less energy to cook the same amount of food as other methods. The heat produced is also much less, which is great in summer.
You can use a slow cooker to prepare a really healthy tasty meal, as they don't usually require oil, and can be made up mostly of fresh veggies- with lean meat added if desired- with herbs and spices to create a wide variety of flavours.
Pre-plan for a busy schedule by chopping up the ingredients the night before and storing directly in the stoneware bowl, in the fridge, ready to cook the next day.
The extreme slow cooking results in tougher (cheaper) meat cuts ending up lovely and tender.
The low cooking temperature allows you more freedom in when you eat, as it doesn't tend to overcook or burn the meal, so it can stay hot until your family or guests are ready to eat.
All the delicious juices remain in the dish. Healthy vegetable water isn't lost in draining, as in when cooked in a saucepan.
Unless instructed to do so by a recipe, don't lift the lid of your slow cooker as they take a while to reach the proper temperature, and this is lost when the lid is removed. Also, a lot of necessary moisture can also be lost.
You should fill your slow cooker about one third to half full for optimum cooking.
A lot of root vegetables are slower to cook than meat, so should be placed in the bottom of the slow cooker. Quicker cooking ingredients, such as seafood, frozen veggies, quick cook veggies such as broccoli and dairy, should always be on top, and usually only added for the last half hour or so.
Try to cut your ingredients in similar size pieces- or allow for size variation depending on required cooking time of each ingredient- so that they will cook in the same timespan.
Meats are often better browned quickly in a frypan first, especially if you want the browned appearance in your meal.
Begin your cooking on a high heat, to get the slow cooker up to temperature (which is important especially if meat is being cooked) and then reduce heat for the remainder of the time.
Never pour cold water straight into a hot slow cooker bowl to clean as it may crack. Add warm water or allow to cool first.
6. Adapting Recipes for Slow Cookers
Adapting Recipes for Slow Cookers
Many websites and recipe books provide great ideas for what foods to make in your slow cooker. However, you can also adapt some of your favorite recipes to your new appliance. The biggest change you will want to make to an existing recipe is the amount of liquid used. Since slow cookers retain liquid better than an open pot, you can usually reduce the amount called for by up to half. Also, the cooking time will obviously be longer when using a slow cooker. The best way to know how long a dish will take is to find a similar slow cooker version of your recipe.
Take it Slow
Slow cookers are, naturally, slow. However, you can try to lessen a dish’s cooking time if you are in a bind. A general rule of thumb is that high heat settings cook food roughly twice as quickly as low heat settings. For dishes like soups and stews, the higher heat should not cause too much harm to your recipe. However, you will want to be careful when trying to speed up desserts or larger meat dishes, like roasts. Another option is to find a recipe that lets you do part of the cooking on the stove or in the oven prior to adding ingredients to the crock pot. This can help you create a tasty meal in less time.
Many websites and recipe books provide great ideas for what foods to make in your slow cooker. However, you can also adapt some of your favorite recipes to your new appliance. The biggest change you will want to make to an existing recipe is the amount of liquid used. Since slow cookers retain liquid better than an open pot, you can usually reduce the amount called for by up to half. Also, the cooking time will obviously be longer when using a slow cooker. The best way to know how long a dish will take is to find a similar slow cooker version of your recipe.
Take it Slow
Slow cookers are, naturally, slow. However, you can try to lessen a dish’s cooking time if you are in a bind. A general rule of thumb is that high heat settings cook food roughly twice as quickly as low heat settings. For dishes like soups and stews, the higher heat should not cause too much harm to your recipe. However, you will want to be careful when trying to speed up desserts or larger meat dishes, like roasts. Another option is to find a recipe that lets you do part of the cooking on the stove or in the oven prior to adding ingredients to the crock pot. This can help you create a tasty meal in less time.
5. Seasoning Your Slow Cooking
Seasoning Your Slow Cooking
A successful slow cooked dish will ultimately involve the perfect combination of herbs, spices, and seasonings. When using herbs, it is best to select dried options. These respond better to the long, moist cooking process than their fresh counterparts. Thus, they will impart more flavor into your dish. If you do want to use fresh herbs, you should not add them until the last thirty minutes of cooking. Additionally, not all herbs are equally potent. Therefore, you will want to use certain varieties in larger or smaller amounts than others. As a general rule, spices such as parsley, marjoram, and basil are fairly light, while ginger, rosemary, and sage are stronger. Bay leaves are also a strong herb, and only one to two of these are needed for soups and stews.
Using Spices in Slow Cookers
Spices, like dried herbs, should be added at the beginning of cooking. However, some varieties, particularly chili spices, may become bitter if cooked too long. Therefore, these should be added roughly halfway through cooking. In general, whole spices are better suited to slow cooking than ground varieties. This is because the whole spice will have time to cook and release its flavor when used in the slow cooker. In contrast, ground spices are often preferred in other types of cooking where a long heating time is not viable. Some popular whole spices include cumin, coriander, peppercorns, and cinnamon sticks. To save time, you can simplify your dish by adding a pre-selected spice mix. Look for varieties specifically suited for slow cooking to get the best flavor.
Prepared Sauces in your Recipes
Prepared sauces are another way to add flavor to your slow cooked meals. For beefy stews, Worcestershire sauce and ketchup are popular flavorings. Meanwhile, soy sauce or hoisin sauce are great for Asian dishes. There are also fish, oyster, and anchovy sauces commonly used when preparing seafood. A sub-category of seasoning sauces includes pastes with strong flavors. Curry paste is used in many Middle Eastern, Indian, and Thai dishes. You can also find adobo pastes used in Mexican cooking. Be aware of how much of these pastes you add to your dishes. They can often have strong, spicy flavors, which will be enhanced by the slow cooking process.
Alcohol in Slow Cooker Recipes
Alcohol can also be used to flavor slow cooked dishes. Since alcohol is fairly common in cooking, you may already be familiar with its ability to add flavor to many dishes. However, using alcohol in your slow cooker is somewhat different. Since less moisture is loss during slow cooking, less alcohol will evaporate from your dish. Therefore, you will not need to add as much alcohol to get the flavor you desire. As for the types of alcohol used, this depends on the dish you are preparing. When creating marinades for meat, beer, cider, and wine are all great options. Beer is also popular in some stews, and wine is used in a wide array of soups, sauces, and roasts. Meanwhile, cider can sometimes be added to desserts, as can some more potent drinks like rum or sweet liqueurs.
Extracts to Enhance your Recipes
A final category of seasonings are extracts. These are generally sweet flavors that are added in very small amounts to meat dishes or desserts. Perhaps the most popular extracts are those from almond and vanilla. These are great for desserts and also preparing breakfast oats. Lighter extracts include orange flower and rose water. These have a delicate flavor that can enhance dishes when added near the end of cooking. When using extracts, be sure to only add a few drops. The flavor will grow exponentially during heating and you do not want to overdo it.
A successful slow cooked dish will ultimately involve the perfect combination of herbs, spices, and seasonings. When using herbs, it is best to select dried options. These respond better to the long, moist cooking process than their fresh counterparts. Thus, they will impart more flavor into your dish. If you do want to use fresh herbs, you should not add them until the last thirty minutes of cooking. Additionally, not all herbs are equally potent. Therefore, you will want to use certain varieties in larger or smaller amounts than others. As a general rule, spices such as parsley, marjoram, and basil are fairly light, while ginger, rosemary, and sage are stronger. Bay leaves are also a strong herb, and only one to two of these are needed for soups and stews.
Using Spices in Slow Cookers
Spices, like dried herbs, should be added at the beginning of cooking. However, some varieties, particularly chili spices, may become bitter if cooked too long. Therefore, these should be added roughly halfway through cooking. In general, whole spices are better suited to slow cooking than ground varieties. This is because the whole spice will have time to cook and release its flavor when used in the slow cooker. In contrast, ground spices are often preferred in other types of cooking where a long heating time is not viable. Some popular whole spices include cumin, coriander, peppercorns, and cinnamon sticks. To save time, you can simplify your dish by adding a pre-selected spice mix. Look for varieties specifically suited for slow cooking to get the best flavor.
Prepared Sauces in your Recipes
Prepared sauces are another way to add flavor to your slow cooked meals. For beefy stews, Worcestershire sauce and ketchup are popular flavorings. Meanwhile, soy sauce or hoisin sauce are great for Asian dishes. There are also fish, oyster, and anchovy sauces commonly used when preparing seafood. A sub-category of seasoning sauces includes pastes with strong flavors. Curry paste is used in many Middle Eastern, Indian, and Thai dishes. You can also find adobo pastes used in Mexican cooking. Be aware of how much of these pastes you add to your dishes. They can often have strong, spicy flavors, which will be enhanced by the slow cooking process.
Alcohol in Slow Cooker Recipes
Alcohol can also be used to flavor slow cooked dishes. Since alcohol is fairly common in cooking, you may already be familiar with its ability to add flavor to many dishes. However, using alcohol in your slow cooker is somewhat different. Since less moisture is loss during slow cooking, less alcohol will evaporate from your dish. Therefore, you will not need to add as much alcohol to get the flavor you desire. As for the types of alcohol used, this depends on the dish you are preparing. When creating marinades for meat, beer, cider, and wine are all great options. Beer is also popular in some stews, and wine is used in a wide array of soups, sauces, and roasts. Meanwhile, cider can sometimes be added to desserts, as can some more potent drinks like rum or sweet liqueurs.
Extracts to Enhance your Recipes
A final category of seasonings are extracts. These are generally sweet flavors that are added in very small amounts to meat dishes or desserts. Perhaps the most popular extracts are those from almond and vanilla. These are great for desserts and also preparing breakfast oats. Lighter extracts include orange flower and rose water. These have a delicate flavor that can enhance dishes when added near the end of cooking. When using extracts, be sure to only add a few drops. The flavor will grow exponentially during heating and you do not want to overdo it.
4. General Recipe Tips
General Recipe Tips
Many websites and recipe books provide great ideas for what foods to make in your slow cooker. However, you can also adapt some of your favorite recipes to your new appliance. The biggest change you will want to make to an existing recipe is the amount of liquid used. Since slow cookers retain liquid better than an open pot, you can usually reduce the amount called for by up to half. Also, the cooking time will obviously be longer when using a slow cooker. The best way to know how long a dish will take is to find a similar slow cooker version of your recipe.
Slow Cookers are SLOOOOW
Slow cookers are, naturally, slow. However, you can try to lessen a dish’s cooking time if you are in a bind. A general rule of thumb is that high heat settings cook food roughly twice as quickly as low heat settings. For dishes like soups and stews, the higher heat should not cause too much harm to your recipe. However, you will want to be careful when trying to speed up desserts or larger meat dishes, like roasts. Another option is to find a recipe that lets you do part of the cooking on the stove or in the oven prior to adding ingredients to the crock pot. This can help you create a tasty meal in less time.
Avoid Lifting the Lid
Creating a successful dish with a slow cooker is relatively easy. However, there are a few tips you can follow to ensure high-quality results. First and foremost, avoid lifting the slow cooker’s lid during heating. It may be tempting to smell, stir, or taste your dish, but the lid is what helps keep in moisture and flavor. Also, removing the lid causes considerable heat loss and will extend cooking time.
Many websites and recipe books provide great ideas for what foods to make in your slow cooker. However, you can also adapt some of your favorite recipes to your new appliance. The biggest change you will want to make to an existing recipe is the amount of liquid used. Since slow cookers retain liquid better than an open pot, you can usually reduce the amount called for by up to half. Also, the cooking time will obviously be longer when using a slow cooker. The best way to know how long a dish will take is to find a similar slow cooker version of your recipe.
Slow Cookers are SLOOOOW
Slow cookers are, naturally, slow. However, you can try to lessen a dish’s cooking time if you are in a bind. A general rule of thumb is that high heat settings cook food roughly twice as quickly as low heat settings. For dishes like soups and stews, the higher heat should not cause too much harm to your recipe. However, you will want to be careful when trying to speed up desserts or larger meat dishes, like roasts. Another option is to find a recipe that lets you do part of the cooking on the stove or in the oven prior to adding ingredients to the crock pot. This can help you create a tasty meal in less time.
Avoid Lifting the Lid
Creating a successful dish with a slow cooker is relatively easy. However, there are a few tips you can follow to ensure high-quality results. First and foremost, avoid lifting the slow cooker’s lid during heating. It may be tempting to smell, stir, or taste your dish, but the lid is what helps keep in moisture and flavor. Also, removing the lid causes considerable heat loss and will extend cooking time.
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