Be Careful Not to Dull Vegetables in the Multicooker
“Fix and forget” can be a slow cook motto, but that doesn’t mean you have to be frivolous. A little prep and foresight can differentiate a flavorful stew from a tasteless heap of gruel.
If you’re already frying the meat before tossing it into the pot, good – you’re halfway there. Browning simply does not occur in a multicooker environment, since the appliance does not heat up enough and there is too much moisture in it.
But even if meat (most likely) is the basis of your dish, you should also pay attention to vegetables. According of The Kitchn , layering is key. Slow cooker recipes have (obviously) long cooking times, and the meat benefits from this, not the carrots. By placing the protein at the bottom (as close to the heating element as possible) and the vegetables at the top, you can make the parts of the plant more delicious and the meat tender.
It also helps rank vegetables for strength. If you want an ingredient to fall apart – like tomatoes – place it closer to the bottom. Place the starchy potatoes under the more tender carrots, and cut the more fragile ingredients into larger pieces. Also – remember that you can add vegetables at the last moment. I hate refried peas and always add them to stews at the last moment, just before serving .
The Stew Mistake You Are Probably Making – And How To Fix It | Kitchen