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and allow to simmer 1
water, if desired, should be 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 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. 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.
LIQUIDS
• It is not necessary to use more than
since juices in meats and vegetables are retained more in slow cooking
than in conventional cooking. When converting conventional cooking
recipes to slow cooking recipes, use about half of the recommended
amount of liquids, except for in recipes that contain rice or pasta (refer
to PASTA AND RICE).
MILK
• Milk, cream, and sour cream break down during extended cooking.
When possible, add during last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for
extended times.
HINTS AND TIPS (CONT.)
/
hours or until beans are tender. Soaking in
1
2
-E8-
/
to 1 cup liquid in most instances
1
2
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