12
D
Adapting your recipes
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For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not evaporate
as they do in traditional cooking, and you often end up with more than when you began.
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In most cases, all ingredients can go in the ceramic pot at once and can cook all day on a ‘Low’
setting. While it is not necessary to brown or sauté vegetables (onion, carrots, celery, peppers etc), it will add
to the fl avour. Browning meats adds both fl avour and visual appeal and helps to remove fat.
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Certain cuts of meat are more appropriate for the slow cooking; see ‘Guide for Slow Cooking meat & poultry’
table.
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Dairy products milk, sour cream and some cheeses will break down and curdle during slow cooking.
Substitute with canned evaporated milk or dried skimmed milk or add dairy products during the last 30
minutes of cooking.
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When making soups, add solid ingredients to the appliance and then liquid to cover. If a thinner soup is desired,
add more liquid to taste.
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If your recipe requires precooked pasta, undercook it.
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Add rice to recipes during the last hour of cooking.
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