6
ADAPTING RECIPES
Some ingredients are not suited for extended cooking in
the Slow Cooker. Pasta, seafood, milk, cream, or sour
cream should be added 2 hours before serving.
Many things can affect how quickly a recipe will cook. The
water and fat content of a food, the temperature of the
food, and the size of the food will all affect the cooking
time.
Food cut into pieces will cook faster than whole roasts or
poultry. Most meat and vegetable combinations require at
least 7 hours on low.
The higher the fat content of the meat, the less liquid is
needed. If cooking meat with a high fat content, place thick
onion slices underneath, so the meat will not sit and cook
in the fat.
Some recipes call for browning the meat before slow
cooking. This is only to remove excess fat or for colour, it is
not necessary for successful cooking.
Slow Cookers have very little evaporation. If making your
favourite soup, stew, or sauce, reduce the liquid or water
called for in the original recipe. If too thick, liquids can be
added later.
If cooking a vegetable-type casserole, there will need to
be liquid in the recipe to prevent scorching on the sides
of the crock.
W a h l k i t c h e n i n n o v a t i o n s
