Comment juger la cuisson de la viande en mijoteuse

Valable quand

• The slow cooker is stable and used according to its manual.
• The lid stays closed for most of the cooking time.
• Times are guides; texture and a safe core temperature determine doneness.

Ce qu'il te faut

• Meat in slow cooker
• Meat thermometer
• Fork or tongs
• Clean plate

Étape par étape

1. 1

   Position the cut without overfilling and close the lid.

   • Matériel: Slow cooker, measuring cup and spoon.
   • Chaleur: No heat.
   • Temps: 2–5 minutes.
   • Aspect: Meat heats evenly in liquid and steam.
   • Si ça tourne mal: Using color alone for safety.
   • Prêt quand: Meat heats evenly in liquid and steam.

2. 2

   Near the end, measure in the thickest part.

   • Matériel: Slow cooker with lid and timer.
   • Chaleur: LOW or HIGH as directed.
   • Temps: Follow the dish's cooking time.
   • Aspect: The reading holds steady in the center.
   • Si ça tourne mal: Removing safe but tough meat too early.
   • Prêt quand: The reading holds steady in the center.

3. 3

   Fork-test; continue briefly when safe but still tough.

   • Matériel: Spoon, tongs or thermometer as needed.
   • Chaleur: Off.
   • Temps: 5–15 minutes.
   • Aspect: Collagen-rich meat yields without feeling dry.
   • Si ça tourne mal: Cooking lean meat until it shreds and dries.
   • Prêt quand: Collagen-rich meat yields without feeling dry.

Si ce n'est pas comme prévu

• Using color alone for safety.
• Removing safe but tough meat too early.
• Cooking lean meat until it shreds and dries.

Sécurité alimentaire

Use a clean thermometer and keep raw meat separate from finished food.