Get The Italian Slow Cooker PDF

By Michele Scicolone

ISBN-10: 0547487509

ISBN-13: 9780547487502

Eventually a booklet that mixes the clean, exuberant flavors of serious Italian nutrition with the convenience and luxury of a sluggish cooker.

Michele Scicolone, a best-selling writer and an expert on Italian cooking, exhibits how stable constituents and straightforward suggestions can elevate the standard “crockpot” fare into the size of good meals. Pasta with Meat and Mushroom Ragu, Osso Buco with pink Wine, bird with Peppers and Mushrooms: those are dishes that even the main discriminating cook dinner can proudly serve to corporation, but all are so carefree that any one with simply 5 or ten mins of prep time could make them on a weekday and go back to perfection.  

Simmered within the gradual cooker, soups, stews, beans, grains, pasta sauces, and fish are as fit as they're scrumptious. Polenta and risotto, “stir-crazy” dishes that normally desire cautious timing, are easy. Meat loaves pop out completely wet, tricky cuts of meat flip succulent, and cheesecakes emerge wonderful.

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Additional info for The Italian Slow Cooker

Example text

Certain fruits, such as apples, figs, pears, plums, and tomatoes, give off ethylene gas, which causes potatoes to sprout and onions to spoil. Strong-smelling vegetables—such as cabbages, rutabagas, and turnips— are a poor choice for in-home root cellaring. To avoid those odors, store these vegetables in the garage or other outdoor root cellar. 1. Condition Foods with a hard shell, such as pumpkins, should be brought inside for a few days to allow their shells to harden before storing. Carefully trim stems, as breakage will accelerate spoilage.

Then pick, shell, condition, pasteurize, and store—no pretreatment necessary. If beans show any sign of moisture during conditioning, finish drying them in the dehydrator or in your oven on the lowest setting. Garden peas must be blanched and dried in a dehydrator for best results. You may also use the following method for beans and legumes that have not been field dried—just increase the blanching time by 2 minutes. What You’ll Need Peas or beans Pot or blancher Plastic or glass storage containers Heavy-duty storage bags or jars Ice bath Colander or kitchen towels Before You Begin 1.

What You’ll Need Fruit Treatment solution Fruit leather tray or freezer paper-lined drying trays Cornstarch Paring knife Waxed paper or freezer paper Double boiler Blender or food mill Plastic wrap Large, heavy-bottomed saucepan Before You Begin 1. Wash Wash fruits well to remove bacteria, molds, and insects. 2. Prepare treatment solution If you are drying a fruit prone to browning, such as pears and apples, prepare a treatment solution. 75 L) water. 38 Part 2: Drying Food 1. Pit and peel Pit fruits if necessary, peel if desired, and cut into small pieces.

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The Italian Slow Cooker by Michele Scicolone

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