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Since raw vegetables usually take longer to cook than meats, cut vegetables unto uniform, bite-sized pieces (about ½ 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, as these ingredients tend to break
down during long hours of cooking. If preferred, substitute condensed creamed soups (undiluted) or evaporated milk. Processed
cheese may be substituted for naturally aged cheese.
•
Rice or pasta may be cooked separately or added uncooked to recipes no more than two hours before serving. If adding uncooked
pasta, there should be at least 2 cups of liquid in the pot. Stir occasionally to keep pieces from sticking together. If rice is not fully
cooked after the suggested cooking time, add an extra 1 to 2 cups of liquid per cup of cooked rice and continue cooking for 20 to 30
minutes.
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To thicken juices or make gravy at the end of the cooking process, make a smooth mixture consisting of 2-4 tablespoons or cornstarch
or flour and ¼ cup water or 2 tablespoons 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 Hints)
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The LOW setting is recommended for all-day cooking. Most meat-and-vegetable combinations require at least 7 hours on LOW.
•
For best flavor, use whole-leaf herbs and spices during initial preparation. If ground herbs and spices are used, stir in during last
hour of cooking.
•
Many factors can affect how quickly a recipe will cook. The water and fat content of food, its temperature, and the size of the item(s)
will all affect the cooking time. Food cut into pieces will cook faster than larger pieces.
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Recipes for vegetable-type casseroles must contain liquid to prevent scorching on the sides of the cooking pot.
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If using a specific recipe, one item may be substituted for another, if an equal quantity is used. For example, if recipe calls for a 12-oz.
can of chicken broth, a 10-oz. can of tomato soup plus 2 oz. of something else (water, wine, canned tomatoes) may be substituted.
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Canned beans may be added directly to any recipe, but dried beans, especially red kidney beans, should be soaked in water (if
desired) and boiled first. After covering and boiling in 3 times their volume of unsalted water, add beans to recipe and discard water.
Beans must be softened completely before they are combined with sugary and/or acidic foods, as these have a hardening effect on
beans. In this case, beans should be allowed to simmer until tender (about 1 ½ hours) after boiling.
