-E8-
-E9-
and allow to simmer 1
1
/
2
hours or until beans are tender. Soaking in
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
1
/
2
to 1 cup liquid in most instances
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.
SOUPS
• Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to the slow cooker first; then add water only to cover. If
thinner soup is desired, add more hot liquid at serving time.
• If milk-based soup recipes have no other liquid for initial cooking, add
1 or 2 cups water. Since milk, cream or sour cream will break down if
heated above boiling point, carefully stir them in at end of cooking
cycle.
MEATS
• For meats, trim fats, wipe or rinse well, and pat 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 to dish.
• Larger roasts, chickens, and hams are the perfect size for your slow
cooker. Select boneless roasts or hams ranging from 2 to 4 pounds for
a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart slow cooker, and
3 to 6 pounds for a 6-quart slow cooker.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well
in your slow cooker. Cook turkey legs, thighs, and breasts, up to 4
pounds for 4-quart slow cookers, 5 pounds for 5-quart slow cookers,
and 6 pounds for 6-quart slow cookers.
• If you select a smaller roast, alter the amount of vegetables or potatoes
so that the stoneware is
1
/
2
to
3
/
4
full.
• Always remember, the size of the meat and the recommended cook
time are just estimates. The exact weight of a roast that can be cooked
in the slow cooker will depend upon the specific cut, meat
configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit,
or lighter vegetables such as mushrooms, diced onion, eggplant, or finely
minced vegetables. This will enable food to cook at the same rate.
HINTS AND TIPS (CONT.)
HINTS AND TIPS (CONT.)
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