The fast paced heat and serve foods of the summer are all about hot grills, flame broilers and expensive middle meats. Lowering the temperature and cooking slowly over longer periods of time results in rich flavors and tender “fall off the bone” meats. The simple methods of oven roasting in deep covered pans or even kettle and crock pots are key to the success of the always popular home-style comfort food offering.

The Basics

Choose economical and less tender meat cuts for slow cooking. These include cuts from the beef chuck and rounds, the pork shoulder, Boston butt and leg cuts. Larger chicken stewing hens and pieces of meat for stews and soups make excellent meals.

Save quick-cooking ground beef and tender rib roasts for other meals and cooking methods.

Use meats straight from the refrigerator. Do not use frozen meats. Defrost meats in the refrigerator, never at room temperature.

Trim visible fat from meats before placing in the roasting pan to reduce fat in the finished dish.

Place vegetables on the bottom and around the sides of the pans. Place meats on top of the vegetables. (Meat tends to cook faster than vegetables).

Helpful Hints

Make sure the ingredients fill the pan at least half full so foods cook properly and the liquid does not cook away.

Check to insure tight-fitting covers for proper even cooking.

Do not remove the lid. The heat loss caused by unnecessarily removing the lid can result in extra cooking time.

Slow cooking may take longer at high altitudes.

Safety Tips

Remove food from pan within one hour after it has finished cooking.
 

Refrigerate leftovers promptly.

Do not reheat foods by the slow cooking method because it takes too much time for the food to reach a safe internal temperature.

For more information contact your FSA Sales Associate or Center of the Plate Specialist.