Ask fanatical foodies about slow cookers, and most won’t respond with oohs and aahs. But the fact remains that over 80% of households in the United States have one, and we’re not afraid to say that we love ours to pieces. In fact, we love it so much that we wrote a whole book about it—美国伟大的慢炖锅书- 我们很高兴继续在这里传播这个词。

看到幻灯片Bruce和Mark的更多慢炖锅食谱。

If you don’t have a slow cooker, you might be wondering, what’s to love? (If you do have one, then feel free to skip ahead to the recipes.) Well, slow cookers are just about the best braising tools on the market, offering low- and slow-cooking temperatures, a high-moisture environment, and the ability to cook dinner while you’re out of the house (or running around it, doing other things).

对这些设备的最大敲门声是，它们产生了淡淡的，即熟食的食物。在为我们的书创建600多种食谱时，我们提出了几种与这些结果作斗争并充分利用这些机器的方法。请继续阅读以了解我们获得最佳慢炖餐（包括食谱）的前五名策略。

Read:在慢炖锅中寻找什么

5个基本风味策略
1.干草药通常比新鲜更好。
2.是的，但最后。
3.使用真正的食物。
4.用肉鸡变脆。
5. Double down on the chiles.

Dried herbs often work better than fresh

We almost always prefer fresh herbs, but not when slow cooking. Dried herbs (and spices) are the way to go here. Their concentrated flavors and aromas bloom in the cooker’s high-moisture environment, whereas most fresh herbs yield a wan effect at best.

So with the exception of fresh rosemary, which does fine in a slow cooker, save the fresh herbs for adding at the end or as a garnish. And don’t forget: Dried herbs and spices have a shelf life of about a year at most. After that, they’re a bottle of dust—and nobody wants a dust-flavored dinner.

Yes to fish, but at the end

鱼和贝类在慢炖锅中表现不佳，因为它们倾向于散开或变成糊状。取而代之的是，使用慢炖锅做得最好：通过长时间甚至烹饪来制造复杂的调味料。然后将热量提高到高高，然后将鱼或贝类滑入烹饪的时间。您可以在早上开始酱汁，一天出去，然后在回家的路上捡起一块新鲜的鱼。将鱼加到慢炖锅中，倒一杯葡萄酒，而晚餐实际上是完成的！

Use real food

我们的任务是消除慢煮菜肴中的罐装汤和无脂沙拉调味料的诅咒。从本质上讲，慢炖锅最好将食材炖成华丽的，令人满意的晚餐，因此您不妨使用最高质量的食材。betway电子竞技俱乐部这意味着尽可能多地使用新鲜食品，但这也意味着有些便利产品可以很好，只要它们近似您从头开始制作的东西即可。

阅读标签，选择包含您可以发音且钠含量低的成分的项目。betway电子竞技俱乐部想想罐头西红柿，酸辣酱和蜜饯。

Crisp things up with your broiler

通常，我们不是慢炖锅食谱的粉丝，这些食谱需要在实际慢烹饪之前和之后进行大量烹饪。（难道不是让生活更轻松吗？）但是，有些食物（例如鸡翅和猪排）有例外。慢慢煮直到肉几乎骨头变嫩，然后用肉鸡使它们棕色，酥脆和不可抗拒。这是值得的另外一步。

加倍辣椒

很长时间烹饪像辣椒素,这种化合物chiles that makes them taste spicy, rendering them almost sweet and much less hot than if you cooked them for a short amount of time. If one canned chipotle in adobo sauce is usually your limit, you’ll probably want to use two or even three in your slow cooker. If you flame out after a teaspoon of Thai chile paste, use a tablespoon or more. Even black pepper is compromised over the long haul in a slow cooker.

Trust us: Add more than you think you should if you want to taste any chile heat at all.

Tips for Slow Cooker Success

除了这些页面上概述的策略外，在这些设备中烹饪时还有其他一些事情要记住：
•不要过度填充炊具。最佳的是半到三分之二，因此潮湿的空气可以在食物周围循环。
•如有疑问，底漆但底漆。慢炖锅静音了草药和香料的口味，但会放大盐的味道。
• Lift the lid as little as possible. Modern slow cookers restabilize the internal temperature more quickly than old models, but peeking is still discouraged unless you think there’s a problem.
•仅当食谱告诉您时才搅拌。对于许多食谱，动作越小，越好。
•解冻冷冻成分。betway电子竞技俱乐部除非配方专门要求冷冻成分，否则您不想浪费时间去烹饪的食物。betway电子竞技俱乐部
• If your insert is ceramic, treat it gently. Abrupt temperature changes may cause it to crack, so set a hot insert on a kitchen towel or trivet instead of directly onto a cold kitchen counter.