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Is your crock-pot sitting hidden inside one of your cabinets? It’s time to take it out! A crock-pot, or slow cooker, is an efficient, energy-saving, and time-saving little (or big!) item. It can really reduce stress in the kitchen. It also allows you to easily serve home-cooked, healthy meals to your family.
Where I live, we have humid, hot, sticky summers where the last thing I want to do is turn on my oven or fire up my gas stove, much less spend time standing around them preparing meals! During the summer I don’t crave meals like chicken and dumplings, lasagna, beef stew, or pork roast. I want light meals with little or no preparation so I’m not standing in a hot kitchen getting even warmer and stickier. So, I use my crock pot! Out of any of the cooking devices in your kitchen, it sets off very little heat and can allow you to put everything into the slow cooker slow cooked leg of lamb asian in the morning (when your kitchen is cool) and spoon it up at dinnertime (when your kitchen is not).
Having a good set of rubber spatulas in at least 3 sizes will save you time and money in the kitchen. Food won’t be wasted when using the last slow cooked leg of lamb that mayonnaise, or pouring batter from a baking mix you just prepared. And rubber spatulas are fantastic when it comes to spreading condiments on your bread or toasted sandwich. They spread so much nicer than butter knives and in one fell swoop. When you are making sandwiches for several people you can really appreciate how fast a good spatula can be in saving time!
The first meal involved beef stew slow cooker leg of lamb cooked leg of lamb with soft wheat kernels and merguez (a spicy lamb sausage) accompanied by a dill pickle. The wine was mouth-filling and showed great balance. It tasted of plums. It kept its power in the presence of Turkish harissa, a spicy condiment. I tasted some tobacco. The wine was moderately long.
There are various types of food blogs. Some detail restaurants, recommending them leg of lamb at lidl showing photos of restaurant meals. Others have recipes on with corresponding photos of the delicious food you can make if you follow the recipes.
Since smoking your meat takes so much time, all you really have to do is place the food on the racks and smoke will start to form from the meat’s own juices. All that’s really left is making sure the fire stays going for the time needed if using a charcoal or wood smoker. Then leave it alone for the desired smoking time.
