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at a food-safe temperature more quickly. Especially dense and tough cuts can take up to 12 hours, but that's the outside limit of norm al cooking times. Warm Setting Occasionally it is useful to get a longer head start, filling your slow cooker and launching a meal that will be served many hours later. There are several ways to do this, depending on your slow cooker's features. All but the most inexpen sive off-brand models usually have a "warm" or "auto" setting, which keeps the food at serving temperature for hours after it has been lemonade diet cooked. Test that setting ahead of time to ensure it maintains a temperature between 140 and 160 degrees Fahrenheit. Temperatures below 140 F aren't food safe, and temperatures above 160 F continue cooking the food. Depending on your cooker, you might need to manually s cement portland report sgs witch to warming mode after the food has been cooked. Additional Options Depending on the timing involved, you might simply need to pre .

ght have a programmable timer that starts at a preset time and then switches to keep-warm mode when the food is done. You can also plug your slow cooker into an inexpensive timer to create a similar effect, starting the cooker's "auto" cycle after a predetermined delay. 1 Rinse the frozen fish under the faucet. Remove any ice particles and pat the fish dry. 2 Unleash your creativity by adding herbs, veg etables -- such as onions or peppers -- or wine to the water. These ingredients infuse the salmon with added flavor while it steams. 3 leptin diet Place these flavorful ingredients into several inches of water in a steamer or a pot. Bring the water to a full boil. 4 Place the salmo n in the steamer or on a rack positioned several inches above the boiling water. The salmon should not come into contact with the water cement portland report sgs . 5 Cover the steamer or pot and reduce the heat to medium. Double the normal steaming time for fish to account for the fact that the s .

the salmon to ensure that it is done. It should be opaque and flake easily with a fork. If you choose to check the internal temperatur e with a food thermometer, it should register at least 145 degrees Fahrenheit. Season the salmon with your favorite herb or spice, such as lemon-pepper salt, or squirt it with some fresh lemon.Shanks Shanks are one of the toughest cuts on any animal, which is why they'r e typically slow-cooked. They're made up of dense, well-used muscles thickly interwoven with the tendons and ligaments that hold those low calorie diet muscles to the animal's ankle joints. If they're quickly cooked, only the most determined of diners could manage to chew and swallow th eir gristled, stringy flesh. Yet, when they're slow-cooked, those very characteristics make shanks a delight. The connective tissues di cement portland report sgs ssolve slowly into natural gelatin, moistening and enriching the shank muscles as they soften under the gentle heat. Osso Bucco Many cu .

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