Good Lifestyle

Your slow cooker can be a real life buoy. Most of the time, you can just throw a bunch of ingredients and let the device do your thing while you work or shopping. At dinner time, you will have a dish that has been hill in delicious flavors for hours. But while the slow cooker can prepare almost anything, there are several things you should never cook in her. Some have health risks, while others just don't have good taste. Read the rest to find out which food experts say you should get away from your slow cooker.

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10 foods that should not go to the slow cooker

1. Dry beans

Beans are a key ingredient in many recipes for beloved simmer, soup peppers. However, the Food and Drug Administration of the United States (FDA) warns against the launching jet of dry or raw beans in your slow cooker without preparing them first.

In the FDA Bad bug , the agency explains that Beans contain toxins Called lectins, and slowdowns do not become warm enough to destroy them. The side effects of the consumption of undercooked beans include nausea, diarrhea and abdominal pain - and red beans have the highest concentration of lectins, which makes them the most dangerous to eat without appropriate preparation.

Before pouring beans in your simmer, you need to break down toxins. The FDA quotes a study based in the United Kingdom which says that beans should be soaked in water for at least five hours. Then you have to exchange water for fresh water and boil the beans for at least 30 minutes. Once this process is finished, you can safely add beans to your slow cooker.

2. Softchisques

In addition to potentially stinking your slow cooker, there is another good reason to avoid putting crustaceans in the device.

Chief and Creator of recipes Jessica Randhawa Explain that the crustaceans cook very quickly, which is contrary to the steady point. "When it is to cook slow, the fragile crustacean meat tends to disintegrate," she notes.

3. Most fish

In addition to the crustaceans, most dizzy fish do not hold well in a slow cooker.

"Delicate fish ... tend to overcome and become rubbery after several hours on low heat. The constant quivering can make seafood hard and dryers", Share Lindsey Chastain , founder of the Blog Homesteading The while and the rope . "Similar fish nets like cod and tilapia can get a little better, but in general, seafood are better prepared quickly on the stove or the grill."

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4. Frozen meat

The American Department of Agriculture (USDA) warns against the place frozen meat in your slow cooker.

"Always debit the meat or poultry before putting it in the slow cooker," said the agency. "If you place frozen meat or poultry in a slow cooker, it can spend too much time describing, allow bacteria to multiply and make you sick."

The use of thawed dishes will also guarantee that your meal cooked evenly and throughout the USDA.

5. Hot chiles

Although highlighting a handful of hot peppers in your simmer may seem like a simple way to add flavor to your dish, it could turn against you. Randhawa warns that this ingredient should be used with caution because the spice "tends to disperse on the entire pot on the slow cooking process". AE0FCC31AE342FD3A1346EBB1F342FCB

"If you are not sure of the heat of certain peppers, it is better to highlight if the recipe initially calls them and add more at the end of the cooking time if you always want more heat during tests to taste, "she suggests.

6. Dairy products

Many recipes call milk or cream to make a little more creamy dish. However, experts say you should avoid using dairy products in a slow cooker - and if you have to, you must be strategic on the amount and the schedule of addition.

"Milk ingredients can be crossed or separated, while soft cheeses can melt completely. Thick cream sauces tend to decompose over time," said Chastain.

If you have to put dairy products in your slow cooker, add it at the end of cooking, so it does not have time to crush. "Exceptions include hard cheeses and yogurt, which can be stirred earlier because they keep their texture," notes Chastain.

In relation: 7 foods that you should never freeze, according to experts .

7. Wine

Cooking with wine is a common practice when preparing food on the stove or in the oven. However, if a recipe calls wine in a slow cooker, you may want to avoid it. "Any recipe calling wine should not be slowly cooked," warns EXPERT IN FOOD Divya Raj .

"Alcohol will not have an exit when it evaporates," notes Raj, unlike a stove or an oven where alcohol can burn or reduce. "So, your dish will have a funny taste."

8. Water -based vegetables

Vegetables often help fill a recipe, but some vegetables do not hold well in a slow cooker. Experts warn against the installation of water-based vegetables, such as cauliflower, eggplant, zucchini or broccoli, in one of these devices.

Recipe junction Laura Ritterman Said that if you have to put them in the simmer, you should add them later, then they spend less time with stew. "These vegetables cook quickly and if it is heated for the majority of the day, will become boiled," she notes.

9. Skin steam

The beauty of the chicken with the skin is that this outer layer can become pleasant and crisp while retaining the humidity of the meat inside. However, Gen la Rocca , chief, owner and creator of recipes behind Two -pod kitchen , note that these meats are incapable of browning in the slow cooker.

"Cups like skin bone chicken thighs are better suited to dry cooking methods like oven roasting, where the skin can become golden and clear," she says.

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10. Fresh herbs

Fresh herbs can add a ton of flavors to soups, stews and more, but if they are left in humidity or heat for too long, they will lose a lot of chandelier.

"I do not recommend adding soft and fresh herbs such as coriander, dill, parsley or slow cooker basil," said the Roca. "These herbs must be added at the end of your cooking time to preserve their flavor and texture."