I have never used a crock pot before and I'm still waiting to get my Morphy Richards Flavour Savour slow cooker that I ordered this week.
This beauty combines three different functions: seal, fast stew and slow cook.
I'm not entirely sure how to use the seal function, though.
I believe it browns the meat before slow cooking, since you can't use raw meat in these pots.
But I also read somewhere that you should use it after slow cooking to make the outside of the food crisp and crunchy, whereas the inside remains soft and juicy.
How do I use it properly? Can I combine both techniques (before & after) in one single meal?
Do I have to seal other ingredients (e.g. fish, vegetables) or is it just meat?
Thanks in advance, guys!
This beauty combines three different functions: seal, fast stew and slow cook.
I'm not entirely sure how to use the seal function, though.
I believe it browns the meat before slow cooking, since you can't use raw meat in these pots.
But I also read somewhere that you should use it after slow cooking to make the outside of the food crisp and crunchy, whereas the inside remains soft and juicy.
How do I use it properly? Can I combine both techniques (before & after) in one single meal?
Do I have to seal other ingredients (e.g. fish, vegetables) or is it just meat?
Thanks in advance, guys!
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