Table of Contents
Advertisement
Hints And Tips
HERBS AND SPICES
•
Fresh herbs add flavor and color, but should be added at the end of
the cooking cycle as the flavor will dissipate over long cook times.
•
Ground and/or dried herbs and spices work well in slow cooking and
may be added at the beginning.
•
The flavor power of all herbs and spices can vary greatly depending
on their particular strength and shelf life. Use herbs sparingly, taste at
end of cook cycle and adjust seasonings just before serving.
MILK
•
Milk, cream, and sour cream break down during extended cooking.
When possible, add during the last 15 to 30 minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for
extended times.
SOUPS
•
Some soup recipes call for large amounts of water. Add other soup
ingredients to the slow cooker first then add water only to cover. If
thinner soup is desired, add more liquid at serving time.
MEATS
•
Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat in a separate skillet or broiler allows fat to be drained
off before slow cooking and also adds greater depth of flavor.
•
Meat should be positioned so that it rests in the stoneware without
touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or
potatoes so that the stoneware is always ½ to ¾ full.
•
The size of the meat and the recommended cook times are just
estimates and can vary depending upon the specific cut, type, and
bone structure. Lean meats such as chicken or pork tenderloin tend
to cook faster than meats with more connective tissue and fat such
as beef chuck or pork shoulder. Cooking meat on the bone versus
boneless will increase required cook times.
12
165394 Rev C_16EM1.indd 12-13
Hints And Tips
•
Cut meat into smaller pieces when cooking with precooked foods
such as beans or fruit, or light vegetables such as mushrooms, diced
onion, eggplant, or finely minced vegetables. This enables all food
to cook at the same rate.
•
When cooking frozen meats, at least 1 cup (237ml) of warm liquid
must first be added. The liquid will act as a "cushion" to prevent
sudden temperature changes. An additional 4 hours on LOW or 2
hours on HIGH is typically required. For larger cuts of frozen meat, it
may take much longer to defrost and tenderize.
FISH
•
Fish cooks quickly and should be added at the end of the cooking
cycle during last fifteen minutes to hour of cooking.
LIQUID
•
For best results and to prevent food from drying or burning, always
ensure an adequate amount of liquid is used in the recipe.
•
Ensure the stoneware is always filled a minimum of ½ full and a
maximum of ¾ full, and conform to recommended cook times.
Visit the Crock-Pot
slow cooker website at www.crockpot.com
®
for additional hints, tips and recipes or call 1-800-323-9519.
13
11/24/16 16:27
Hide quick links:
Advertisement
Table of Contents
