What is the process of simmering in a slow cooker?

If you are into cooking, you have come across the definition of “languor” more than once. This is frying in a small amount of boiling water. In other words, we work with an intermediate stage between boiling and frying or stewing pre-fried meat. Simmering is not a discovery of modern cooks. Even in Ancient Rus', this method was used in the oven, like other cooking methods. Simmering is somewhat similar to poaching, but takes much longer. Now we will look at what this process is and what it is used for.

The purpose of the languishing process

This culinary technique consists in the fact that the dish is processed for a long time at a low temperature under a tightly closed lid. Recommended temperatures range from 65 to 100 degrees Celsius. It should be evenly distributed throughout the dish. You can simmer anything: porridge, meat, fish, vegetables, dairy products. They taste incredible and are completely different from their stovetop counterparts.

After simmering, the milk tastes incredibly pleasant; it acquires an orange-pink color and a subtle smell of cream. Porridge prepared this way comes out incredibly tender! It is especially suitable for cooking meat dishes that have a thick fiber structure or meat from adult animals. If you cook one kilogram of meat this way for several hours, it turns out very tender and tasty.Before cooking, it and the vegetables are fried at a temperature of more than 170 degrees in a preheated container with a thick bottom in vegetable oil or fat, stirring occasionally. After this, add hot water or broth and simmer under the lid over low heat (temperature less than 100 degrees). During the cooking process, you need to add liquid in small volumes, because it evaporates. The whole secret of the unique and bright taste is that the temperature increases gradually, without reaching a boil.

REFERENCE! The duration of cooking is determined by the products that make up the dish. Thus, vegetables need much less time than meat. When preparing jellied meat, consider the size of the pieces and the type of meat. If it is tender meat or the meat of a young animal, then it will arrive in much less time.

What is the simmering mode in a multicooker?

A multicooker is a unique kitchen unit with which you can cook any type of food: fried, boiled, stewed, and so on. The tightly closing lid makes it easy to create the necessary conditions and temperature for stewing and simmering.

In general, if you want stewed food, it is preferable to cook it in the oven, as was done in Rus'. However, due to the fact that in modern conditions this is impossible, you have to perform this process in a slow cooker. In this kitchen unit, you can recreate the taste of a dish, similar to what was obtained in a real oven. Let's look at what the process of simmering in a slow cooker is.

It is fundamentally no different from ordinary languor. The only difference is that, thanks to the programming and automatic shutdown mode, everything in it is automated. It is not necessary to follow all stages of preparation. A product that is subjected to heat treatment becomes very tender, soft, juicy, tasty and has a pleasant consistency.

It is known that during prolonged cooking, the main part of the beneficial substances and elements is boiled out of the dish into the broth, and a considerable amount of vitamins is destroyed. Obviously, such a dish is not healthy. On the contrary, due to the fact that simmering requires a minimum of water and maintaining a low temperature, which slightly warms the product, there is no significant damage to nutrients when cooking in this way. Vegetables subject to languishing do not lose their color, brightness and structural integrity.