HINTS AND TIPS (CONT.)
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.
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HINTS AND TIPS
PASTA AND RICE
• For best rice results, use long grain converted rice or
a specialty rice as the recipe suggests. If the rice is not
cooked completely after the suggested time, add an
extra 1 to 1½ cups of liquid per cup of cooked rice and
continue cooking for 20 to 30 minutes.
• For best pasta results, first partially cook the pasta in a
pot of boiling water until just tender. Add the pasta to
the Crock-Pot
®
slow cooker during the last 30 minutes of
cook time.
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.
• Fully cooked canned beans may be used as a substitute
for dried beans.
VEGETABLES
• Many vegetables benefit from slow cooking 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.
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