Slow Cooker

Slow Cookers

A slow cooker, also known as a Crock-Pot is a counter top electrical cooking appliance that is used for simmering, which requires maintaining a relatively low temperature (compared to other cooking methods such as baking or boiling).
Place veal or lamb and a liquid (such as water, wine, or stock) in the slow cooker. Some recipes call for pre-heated liquid. The cooker lid is put on and the cooker is switched on. Some cookers automatically switch from cooking to warming (maintaining the temperature at 71–74 °C (160–165 °F) after a fixed time or after the internal temperature of the food, as determined by a probe, reaches a specified value.

Slow Cooker1The heating element heats the contents to a steady temperature in the 79–93 °C (174–199 °F) range. The contents are enclosed by the crock and the lid, and attain an essentially constant temperature. The vapor that is produced at this temperature condenses on the bottom of the lid and returns as liquid.

The liquid transfers heat from the pot walls to its contents, and also distributes flavours. A lid is essential to prevent warm vapour from escaping, taking heat with it and cooling the contents.

Slow Cooker2For delicious slow cooked veal blade roast heat oil in a thick base pan over medium/high heat. Add Veal Blade Roast (2 lbs) and sautè until browned on all sides (approx. 8 min.).

In a separate ceramic cooking pot (or Crock-pot) add chopped potatoes, onions, minced garlic, carrots.

Once veal is browned remove from pan and place in pot nestled within vegetables, season with salt and herbes de provence (a mixture of dried herbs typical of the Provence region of south-east France).
Pour in pan 1/3 cup of wine and 1/3 cup of water to deglaze and transfer to pot.

Cover slow cooker pot with lid and cook on low for 6-8 hours or until meat is tender. Season with pepper,serve and enjoy.