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
NextTip 6: Account for Variables
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