A multicooker is an indispensable household appliance in every home. Especially if a large number of people live there or people with a very busy schedule. It's so nice to know that when you come home after a busy day at work, you will have a delicious and hot dinner and zero responsibility for its preparation. However, even a magic slow cooker has its limitations and some products in it, alas, can turn into a "pumpkin". The Novate.ru editors offer a selection of tips that will save all culinary masterpieces and will not let them spoil your appetite. There is a whole list of foods that will get worse after a slow cooker.
1. Boneless Chicken Breasts
Seedless chicken breasts can dry quickly in a slow cooker. A slow cooker is a good option for harder cuts of meat that have at least a little fat on them. Due to the fact that there is no such component in lean chicken breasts, long simmering in a multicooker will make it dry and tasteless. Any meat on the bone without the skin is suitable for cooking in a multicooker.
2. A fish
Putting fish in the slow cooker to cook is a bad idea. This can threaten a very unpleasant problem: after returning home, you will find that everything smelled of a fishy smell. In addition, cooking fish in a slow cooker will affect its quality. Most likely, it will turn out overdried. It is much better to cook fish dishes in a pan or oven.
3. Green vegetables
Vegetables become very tender and tasty during cooking in a multicooker. They are soaked in gravy and meat juices, making them one delicious dish. And with this method of cooking, they also contain many nutrients and health benefits. However, long cooking times will adversely affect the appearance of green vegetables. They lose their freshness and attractiveness, so it is better to add them at the very end, 10 minutes before the dish is completely cooked. This will keep all colors vibrant and saturated.
4. Pasta
Pasta is considered one of the easiest dishes to prepare. But in fact, it is quite difficult to weld them perfectly correctly. Undigested and non-sticky pasta needs salt water and the right boil time. Cooking them in a slow cooker does not allow you to sensitively control the entire process, so there is a high probability that the pasta will be overcooked. It is also recommended to cook pasta in boiling water, which is difficult to achieve in a slow cooker. Since the dish is prepared quickly and has an excessively starchy composition, leaving them in a multicooker for the whole day can end up with a sticky lump of a jelly-like appearance.
5. Cheese
Cheese soup is a delicious dish that many people prefer during the cold season. However, so that it does not lose its pleasant taste, aroma and consistency, it is better to cook it on the stove, and not in a slow cooker. If the cheese is cooked for too long at a low temperature, whey is released and lumps like curd form. As a result, the soup in a slow cooker turns out not only not very attractive, but also without a special creamy aftertaste.
Helpful advice: To get out of a difficult situation with dignity, you can cook the soup in a slow cooker, but add cheese only at the end. About 10 minutes before complete cooking.
6. Rice
A slow cooker is not the best option for cooking long grain rice. If you need to cook a large amount, then it is unlikely that it will cook evenly. Usually the rice becomes overcooked at the edges, and remains firm and dry in the middle. According to the advice of experienced chefs, it is best to cook wild black rice in a slow cooker, which turns out to be delicious.
7. Dry legumes
It is better not to send dried legumes like beans, peas, chickpeas, etc. to the multicooker. According to researched by scientists, they contain a natural toxin, which, when cooked for a long time in boiling water destroyed. The multicooker maintains a low temperature at all times, so beans and peas cooked in it can be unhealthy. To avoid the risk, you need to prepare the beans first before using the multicooker to cook them. First, soak in water for 12 hours, and then boil in water for 10 minutes. Alternatively, you can use canned beans or peas.
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8. Good steak
The multicooker is ideal for tough cuts of meat because it gradually softens them over the course of several hours of cooking. A quality steak is already tender, even raw, so it cooks very quickly. To cook delicious meat with a golden brown crust, you cannot do without turning on the stove and heating the pan.
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9. Frozen products
When you want to defrost food as soon as possible, it is difficult to resist the temptation and not send them to the slow cooker. This saves time and saves in the situation when you forget to defrost vegetables or meat in advance by the time of cooking dinner. However, this method is unsafe for health. The multicooker keeps the temperature at an unsafe level for too long, which encourages bacterial growth. In order not to risk your health, it is better to plan your day in advance and defrost food on time in a natural way.
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A source: https://novate.ru/blogs/260420/54276/