Herbs And Spices; Milk; Soups; Meats - Crock-Pot MyTiMe Owner's Manual

Hints and Tips
Vegetables (continued)
• When cooking recipes with vegetables and meat, place vegetables in
slow cooker before meat. Vegetables usually cook slower than meat
in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to
facilitate cooking.

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.
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