HINTS AND TIPS (CONT.)
• 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.
• The size of the meat and the recommended cook times are just
estimates and can vary depending upon the specific cut, type,
and bone structure. Lean meats such as chicken or pork tenderloin
tend to cook faster than meats with more connective tissue and fat
such as beef chuck or pork shoulder. Cooking meat on the bone
versus boneless will increase required cook times.
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HINTS AND TIPS (CONT.)
• Cut meat into smaller pieces when cooking with precooked foods
such as beans or fruit, or light vegetables such as mushrooms,
diced onion, eggplant, or finely minced vegetables. This enables
all food to cook at the same rate.
• When cooking frozen meats, at least 1 cup of warm liquid must
first be added. The liquid will act as a “cushion” to prevent sudden
temperature changes. An additional 4 hours on LOW or 2 hours
on HIGH is typically required. For larger cuts of frozen meat, it
may take much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking
cycle during last fifteen minutes to hour of cooking.
LIQUID
• For best results and to prevent food from drying or burning,
always ensure an adequate amount of liquid is used in the recipe.
• Ensure the stoneware is always filled a minimum of ½ full and a
maximum of ¾ full, and conform to recommended cook times.
Visit the Crock-Pot
®
slow cooker website at
www.crockpot.com for additional hints, tips
and recipes or call 1-800-323-9519.
