Tip 5: No peeking.

Don’t be tempted to lift the lid until the dish is done. The steam generated during slow cooking is part of the cooking medium. Opening the lid will ¬release this steam and increase cooking time. Moreover, when you lift the lid, temperatures can drop into the “danger zone” (between 40° and 140°) where bacteria multiply rapidly.

View Recipe: Zinfandel-Braised leg of lamb