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Soldering tweezers with their hands

Soldering tweezers with their hands


"Crock-pot" redirects here. It is not confused with Crackpot. A new slow cooker. "Crock" (upper left), glass lid (lower left), and one can not be replaced with the original single knob.

A slow cooker, used as a commercial cooker, to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. [1] Pot roast, soups, stews and other dishes (including beverages, desserts and dips). Can be prepared in slow cookers, including ones made quickly, such as cocoa and bread. Contents History [edit]

The Naxon Utilities Corporation, under the leadership of the Naxon, developed by the Naxon Beanery. It was her mother who told her how to make it. [2] [3] A 1950 advertisement shows a slow cooker made by the Industrial Radiant Heat Corp. of Gladstone, NJ. [4] The Rival Company of Sedalia, Missouri, Naxon’s patent for the bean simmer cooker. Rival asked Robert Glen Martin, from Boonville, Missouri, to cook the bean meal. Martin for Rival’s manufacturing line of the Crock-Pot. The cooker was then reintroduced under the name "Crock-Pot" in 1971. If they came home. In 1974, Rival introduced removable stoneware inserts, making the appliance easier to clean. The brand now belongs to Sunbeam Products, a subsidiary of Jarden Corporation. Other brands of this appliance include Cuisinart, GE, Hamilton Beach, KitchenAid, Magic Chef, American Electric Corporation. An oval-shaped slow cooker with button controls and a digital timer

A basic slow cooker is a pot of heat-up, it is surrounded by a housing, usually metal, containing an electric heating element. The lid itself is often made of glass, and seated in a groove in the pot edge; condensation The contents of a crock pot are effectively at atmospheric pressure, despite the water vapor generated inside the pot. A slow cooker is a completely abnormal pressure release.

The "crock," or "pot," Slow cookers come in capacities from 500 mL (17 US fl oz) to 7 L (7.4 US qt). It is also recommended that the heating elements are generally located at the bottom.

Many slow cookers have two or more heat settings (e.g., low, medium, high, and sometimes a "keep warm" setting); some have continuously variable power. Hectare cookers have no heat. The temperature rises to the hot temperature. At a temperature below the boiling point. Operation [edit]

To use a slow cooker, cooked food, such as stock, water, or wine, in the slow cooker. Some recipes call for pre-heated liquid. Cook turns and turns it on. It should be noted that the cooker will automatically switch from cooking to warming (160–165 ° F) at a temperature of 71–74 ° C.

Heating element 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. It is leached. [5]

It translates flavors. It is important to prevent your body from heating up.

Basic cookers must be turned on and off manually. There are no interruptions in the system.

It can not be used for people who want to eat it. Some slow cookers have lids that seal to prevent their contents from spilling during transport. Recipes [edit]

Recipe for slow cookers. It is a little evaporation. Many published recipes for slow cookers are usually prepared for sauces or seasonings. It is particularly suitable for hair and skin care. For many slow-cooked dishes, these cuts give better results than more expensive ones. It is also a fact that it is often used. [6] Advantages [edit]

If you want to find out how to use it, it’s not difficult to use it. Slow cooking leaves and gelatinized tissue.

It can be cooked too long. However, there were nearly no tasteless or "raggy" if over-cooked.

Food can be set to slow-cook. It was because of the 1-2 kW panels during the day. [8] This is an example of the lower temperature. It is possible to make it possible to make it.

It has been shown that it can reduce the amount of water it takes to reduce the amount of water it takes to make it. Disadvantages [edit]

It has been shown that it has been shown that it has been digested by the enzyme during the cooking process. . It has been noted that it will be possible to lose trace amounts of nutrients. blanching or sauteing pre-cook stage leaves more vitamins intact. [9] It is often a matter of reducing the amount of loss.

Heat up to compensate for heat loss and moisture for food, perpetual stews, (pot au feu, olla podrida). Food ingredients can be eaten.

It is a power outage during the cooking season; For example, the power can be out. Hazards [edit] Scalding [edit]

Slow cookers are less dangerous than ovens or stoves to their lids. However, they still contain a small amount of spilled water. Poisoning concerns [edit]

Raw kidney beans, phytohemagglutinin. Slow cooker doesn’t. It must be boiled at 100 ° C (212 ° F) for at least 30 minutes prior to slowing, after 10 at least 10 minutes. If it is at 80 ° C (176 ° F), it can be phased to avoid phytohemagglutinin poisoning. See also [edit] References [edit] ^ Gisslen, Wayne (2011). Professional cooking, 7th ed., John Wiley & Sons, Inc. p. 71 ^ Naxon, Lenore. "My Dad, the Inventor of the Crock Pot." Archived 2013-06-14 at the Wayback Machine. Beyond Bubbie. 8 April 2013. 2 May 2013. ^ Pilkington, Katie (January 31, 2014). "From humble to high tech, a slow cooker history." CNET. Retrieved December 29, 2016. ^ The Rotarian. Books.google.com. p. 2. Retrieved 2016-11-27. ^ the editors of easy home cooking magazine. "HowStuffWorks". Recipes.howstuffworks.com. Retrieved 2010-02-09. ^ "Rabbit Stew; How to Cook the Classic Dish". How-to-hunt-rabbit.com. 2015-06-30. Retrieved 2016-11-27. ^ Blumenthal, Heston (7 December 2002). "Take your time | Life and style". The Guardian. Retrieved 9 February 2010. ^ Christie, Sophie (22 November 2013). "'How much cheaper is a slow cooker than an oven?'". The Daily Telegraph. Retrieved 5 December 2016. ^ "National Center for Home Food Preservation". University of Georgia. Retrieved 2010-02-10. ^ "Bad Bug Book (2012)" (PDF). Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin. Food and Drug Administration. 2012. Retrieved December 26, 2013. 30 minutes to ensure the product reaches temperature ^ "Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: Phytohaemagglutinin". Bad Bug Book. United States Food and Drug Administration. Retrieved 2009-07-11. Further reading [edit] Hugh Acheson (2017). The Chef and the Slow Cooker. Clarkson Potter. ISBN 978-0451498540.


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