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J a m e s M a r t i n b y W a h l
The sides and the Base of the slow cooker get very warm because the heating
elements are located here. Use the handles on the Base if necessary. Use oven
gloves to remove the Crock.
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.
Basic Recipe Ideas
One of the beauties of a slow cooker is that you can put all the ingredients in before
you go off to work or out for the day and come home to a hot satisfying meal. The
ideas overleaf are basic and ideal for you to adapt to your own taste and style.
You can also prepare classic dishes such as Coq au vin, Boef Bourguignonne and
WARNING:
WHEN REMOVING THE COVER, TILT SO THAT
THE OPENING FACES AWAY FROM YOU TO AVOID GETTING
BURNED BY STEAM.
