•
Less tender, cheaper cuts of meat are better candidates for slow cooking than
more expensive cuts. When possible, remove excess fat before cooking. If recipe
calls for browning of the meat, brown it on a stove top using a separate cooking
utensil and pot before placing meat in cooking pot.
•
The greater the fat content of the meat, the less liquid is needed for cooking. If
cooking meat with a high fat content, place thick onion slices beneath it, so the
meat will not sit and cook in the fat. Roasts may be prepared in the cooker
without adding liquid, if cooked on LOW.
•
Always use a meat thermometer to determine if meats have been cooked to
proper temperature.
•
Add fresh or thawed fish or seafood to cooking pot 1 hour before serving, as
these ingredients can fall apart during long hours of cooking.
•
Since raw vegetables usually take longer to cook than meats, cut vegetables into
uniform bite-sized pieces (about half an inch in diameter) before adding them to
the cooking pot.
•
If recipe calls for milk, sour cream or other fresh dairy products, add them just
prior to serving.
•
Rice or pasta may be cooked separately or added uncooked to recipes no more
than 2 hours before serving. If adding uncooked pasta, there should be at least 2
cups of liquid in the pot. Stir occasionally to keep it from sticking together.
•
To thicken juices for gravy at the end of the cooking process, making a smooth
mixture consisting of 2-4 tablespoons of cornstarch or flour and a quarter cup of
water or 2 table spoons of butter. Remove cooked food from pot, letting juices
remain. Add mixture to juices, set control at HIGH, and stir until liquid thickens.
•
Don’t worry if food is allowed to cook a bit longer than specified.
ADAPTING RECIPES (General Tips)
•
The LOW setting is recommended for all day cooking. Most meat-and-vegetable
combinations require at least 7 hours on LOW.
•
For best flavour, use whole leaf herbs and spices where possible - if using ground
add 1 hour before serving for best flavour results.
•
Food cut into small pieces will cook faster than larger pieces.
•
Recipes for vegetable type casseroles must contain liquid to prevent scorching.
•
If using a specific recipe, one item may be substituted for another, if an equal
quantity is used.
•
Canned beans may added directly to any recipe, but dried beans, especially red
kidney beans, should be soaked in water (if desired) and boiled first.
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