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The slow cooker is one of the most valuable appliances that you can have in your kitchen because it gives you the freedom of being able to cook an entire meal with very little effort on your part. There are a few important things that you need to remember when using the slow cooker. Keeping these few tips in mind will help make each and every slow cooking experience a pleasant one.

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First, when using the slow cooker to make a meal for you and your family, always make sure you have the right size cooker for the job. The slow cooker utilizes the space within itself as a reservoir for all of the juicers and vapors that are released from the food being cooked. This produces a soaking effect in which the food item, whether it be beef, chicken, or pork, is completely saturated in order to give it the best possible flavor. If there is no room within the slow cooker because it is too small to be able to hold all of the food, then this process will not occur the way it should and your food will not cook properly.

Another important tip to keep in mind when using the slow cooker is not to overcook your food. This is one of the biggest mistakes that many people make since it is so easy to set something in the slow cooker to cook, and then forget that you had set it out in the first place. When you overcook something, it becomes dry and loses the flavor that you are looking for. Some slow cookers have safety devices in place that will automatically reduce the heat if the contents inside have reached the maximum temperature throughout, but this is still not going to prevent your food from drying out, it will only delay it. It's up to you to make sure that you remove the food from heat when the time is right.

Finally, always be sure to clean the slow cooker after every use. This will guarantee that none of your dishes become contaminated from old food that was never cleaned up. You food will cook much better if you have a clean appliance to work with and there will be less risk of malfunction. Getting in the habit of cleaning your appliances after every use is simply just good practice.

The next time you use the slow cooker, be sure to keep these simple tips in mind and you'll be certain to have a pleasant cooking experience with excellent results.

They asked me to make Bourbon Chicken for the Beer Bourbon BBQ Festival this year. The mistake they made was asking me to send the recipe. They should know better than to ask the guy famous for burning recipes to write something down.

That's just the point, I don't use recipes. Bourbon Chicken could be White Wine Chicken or Tequila Chicken using the same basic cooking method. Knowing how to saute allows you to create simple and quick dishes using the ingredients you desire. All you have to do is duplicate the basic procedure:

1) Pan Hot First - Perhaps the biggest mistake home cooks make. They don't heat the pan first. Sprinkle a little water on the pan from your fingertips. If the water sizzles, it's hot enough to cook

2) Add Fat - You're not deep-frying nor pan-frying, please don't fill the pan half way with oil. The fat in a saute method is meant to transfer the heat, so just enough to cover the bottom of the pan.

3) Fat Hot - Heat the fat until a point just before it's going to smoke. You can tell this because it changes from being perfectly smooth and glassy in the pan to getting ripples as it starts to heat.

4) Protein Product - This is where you add chicken, beef, shrimp, công dụng của bia fish, pork, tofu, sausage, or anything you can make up. It doesn't matter what this protein product is, that's why the method is so flexible.

5) Cook 75/25 - Cook the protein product 75 percent on the first side and 25 percent on the second. If you flip it too early, you lose the visual indicators of whether it's cooking or not.

6) Aromatics - Remove the protein product to a plate and add onions, carrots, celery, garlic, peppers or any other vegetable you'd like. They'll build flavors along with the left over bits from the protein product.

7) Deglaze With A Cold Liquid - Any cold liquid will drop the temperature of the pan quickly and dramatically, releasing the fond from the bottom of the pan and changing the heat to a moist cooking method.

8) Return the Protein Product - If you'd like to finish cooking the protein product in a moist fashion along with the deglazing liquid, it will help retain moisture and combine flavors.

9) Reduce or Thicken - You've got a flavorful pan sauce working, but it won't stick to food. You need to either let it reduce by evaporation, add something that's thicker than the sauce like goat cheese or tomato paste, or thicken with roux or slurry to make a great sauce.

I chose to use this method to create Bourbon Chicken. You could just as easily use the same procedure to make Tequila Beef or Red Wine Shrimp. Actually, I could mention at least 10 new dishes you can create from the simple 9 step process of basic saute.

See Bourbon Chicken prepared in a live cooking demonstration