What is the process of languishing in a multicooker

If you are cooking, you have often come across the definition of “languor.” This is frying in a small amount of boiling water. In other words, we work with an intermediate stage between cooking and frying or stewing pre-fried meat. Stew is not a discovery of modern cooks. In ancient Russia, this method was used in the furnace, as well as other cooking methods. Stewing is somewhat similar to stewing, but takes much longer. Now we will consider what this process is and what it is used for.

The goal 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 are from 65 to 100 degrees Celsius. It should be evenly distributed throughout the dish. You can simmer anything: cereals, meat, fish, vegetables, dairy products. They get an incredible taste and are completely unlike analogues prepared on the stove.

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

REFERENCE! The cooking time 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 slices and the type of meat. If it is tender meat or meat of a young animal, then it will reach in much less time.

What is the mode of languishing in a multicooker

A slow cooker is a unique kitchen unit with which you can cook food of any kind: fried, boiled, stewed and so on. The tight-fitting lid makes it easy to create the right conditions and temperature for stewing and stewing.

In general, if you want stewed food, then it is preferable to cook it in the oven, as was done in Russia. However, due to the fact that in modern conditions this is impossible, you have to complete this process in a slow cooker. In this kitchen unit, you can recreate the taste of the dish, similar to that obtained in a real oven. Consider what constitutes the process of languishing in a slow cooker.

Radically, he is no different from ordinary languor. The only difference is that, thanks to the programming mode and automatic shutdown, everything is automated in it. Follow all stages of the preparation is not required. The product, which is subjected to heat treatment, becomes very tender, soft, juicy, tasty and gets a pleasant consistency.

It is known that during long cooking the main part of useful substances and elements is boiled from the dish into the broth, a considerable amount of vitamins is destroyed. Obviously, such a dish is not healthy. On the contrary, due to the fact that languishing requires a minimum of water and maintaining a small temperature, which slightly warms up the product, significant damage to nutrients during cooking in this way is not done. Vegetables prone to languishing do not lose their color, brightness and integrity of the structure.