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Pasta and Rice
•
If you are converting a recipe that calls for uncooked noodles, macaroni, or
pasta, cook them on the stovetop just until slightly tender before adding to
slow cooker.
•
If you are converting a recipe that calls for cooked rice, stir in raw rice with
other ingredients; add
grain converted rice for best results in all-day cooking.
Beans
•
Beans must be softened completely before combining with sugar and/
or acidic foods. Sugar and acid have a hardening effect on beans and will
prevent softening.
•
Dried beans, especially red kidney beans, should be boiled before adding to
a recipe. Cover the beans with three times their volume of unsalted water
and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer
1
hours or until beans are tender. Soaking in water, if desired, should be
1
/
2
completed before boiling. Discard water after soaking or boiling.
•
Fully cooked canned beans may be used as a substitute for dried beans.
Vegetables
•
Many vegetables benefit from slow cook times and low temperatures and
are able to develop their full flavor. They tend not to overcook in your slow
cooker as they might in your oven or on your stovetop.
•
When cooking recipes with vegetables and meat, place the vegetables in
the stoneware before the meat. Vegetables usually cook slower than meat
in the slow cooker.
•
Place vegetables near the sides or bottom of the stoneware to facilitate
cooking. Stir in chopped or sliced vegetables with other ingredients.
•
Because eggplant has a very strong flavor, you should parboil or sauté the
eggplant before adding it to the slow cooker.
Cooking Hints and Tips
1
cup extra liquid per
/
4
cup of raw rice. Use long
1
/
4
E14
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