Crock-Pot 3850 Manual page 7

PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop before
adding to slow cooker. Don't overcook __just until slightly tender. If cooked rice
is called for, stri in with other ingredients; add 1/4 cup extra liquid per 1/4 cup
of raw rice. Use long grain converted rice for best results in all-day cooking.
LIQUIDS
Use less in slow cooking __ usually about half the recommended amount. One
cup of liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necesary! Stir in chopped or sliced vegetables with othe ingredients.
ONLY EXCEPTION: eggplant should be parboiled or sauteed, due to strong flavor.
Since vegetables develop their full flavor potential with slow cooking, expect
delicious results even when you reduce quantities. Because vegetables take
longer to cook than meat, slice or chop them when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may increase
__ use half the recommended amount. If you use ground herbs and spices, add
during last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended cooking. When
possible add during last hour of cooking. Condensed soups may be substituted
for milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients
to slow cooker; then add water only to cover. If thinner soup is desired, add
more liquid at serving time. If milk-based recipes have no other liquid for initial
cooking, add 1 or 2 cups water. Then during last hour of cooking, stir in milk
or cream as called for.
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