Crock-Pot Cook & Carry Owner's Manual page 9

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.
HINTS AND TIPS (CONT.)
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