Using Appliances: Crockpot Tips
Source of Recipe
www.hungrymonster.com
Vegetables intended for the crockpot should be cut into bite-size pieces not only for convenience in eating, but for better cooking, too. Surprisingly, vegetables can take longer to cook than meat in Crockpots. The vegetables will be more tender if you cut the veggies into pieces around 1/2 inch.
USING THE CROCKPOT AS AN OVEN: When the oven is full and all burners on the range are in use, (as in cooking a holiday dinner), pull out your crockpot. You can cook such things as bread, puddings, baked beans and custard in the crockpot.
USING THE CROCKPOT AS A STEAMER: You can prepare steamed bread or pudding in a shaped molds or jars in the crockpot, too. Do NOT use shortening cans, coffee cans or vegetable cans for cooking in the crockpot. Most cans contain lead and are painted with or sealed with materials that give off toxic gases when heated. If you use jars, use only CANNING jars. They are tempered and will withstand the heat. Choose straight-sided canning jars with WIDE mouths because otherwise it's more difficult to get the food out of the jars. To assure that the bake cake or bread will slip out easily, grease the inside of the jar and lie the bottom of the jar with waxed paper. Cover each jar with a piece of foil greased on one side. Place the greased side DOWN and press the foil around the edges of the jar to seal tightly.
BEVERAGES: When it's cold and damp outside, you can simmer hot beverages which will stay at perfect sipping temp. And the aroma of spiced tea or punch will appeal to your family and/or guests. They can serve themselves from the crockpot.
PARTY TIME: Dips and other appetizers such as meatballs will stay at the right temp. and consistency for several hours in the crockpot. You can buy crockpots up to a 6-quart size which are ideal.
LEAVE IT ALONE The main advantage of slow cooking is to set and forget it. You do not need to tend the pot. By all means do not hestitate to leave your home while your crockpot is on. DO make sure it is not touching the walls or or other appliances. STIRRING Stirring is not required for the great majority of crock- pot recipes. Occasionally I encounter one that requires basting, but that is most infrequently.
KEEP IT COVERED LEAVE THE LID ON. I cannot stress this point enough. Every time the crockpot is uncovered, 1/2 cooking time is lost. NEVER remove the lid during the first two hours when baking breads or cakes. Most pots have a glass lid, so you can see pretty much whats going on inside. If for some reason you must open the pot, make sure you do all your additions then to minimize overall heat loss.
COOKING TIMES It is best to follow the recipe's instructions, but a general rule of thumb is ONE HOUR ON HIGH EQUALS TWO HOURS ON LOW. If for some reason you cannot be there at exactly the time specified to turn it off, don't worry. Because of the low cooking temperatures your food will not burn. HIGH ALTITUDE COOKING Allow more time than given in the recipe at altitudes over 4000 feet.
TEMPERATURES There are generally two temperature settings, low and high. Low is 200 degrees and high is 300 degrees.
FROZEN FOODS When using frozen foods in a recipe, thawing prior to adding them to the pot is essential, actually more because you risk damage to a ceramic pot liner more than anything. If you have a metal crockpot you may add frozen items but several extra hours of cooking time must be added as well. (JO's note) (I have cooked frozen food successfully)
SPICES Because so little evaporation takes place when cooking with this method, spices tend to be intensified. I am careful not to over-season and just before serving make my corrections.
FOIL SPEEDS COOKING To save time, aluminum foil may be placed under the crock pot lid. The foil reflects the heat back onto the food and I feel keeps the heat in the pot a little more effciently.
If you a working person or one who knows they will have a very busy day, you can do most of the chopping and measuring the night before. Then refrigerate these ingredients until the next morning. If your crockpot has a REMOVABLE liner, you can assemble and refrigerate the food right in the liner which will be easy to pop in the crockpot the next a.m. Be sure you don't fill the crockpot so full that the food pushes up on the lid. The crockpot depends on the heat that builds up in the container itself. The lid must stay securely on the crockpot while it cooks. Resist the temptation to take a quick peek or stir frequently.
Protect the crockery liner. Do not subject it to sudden temp. changes. Do not preheat the cooker and then add food. Do not pour cool water into the crockery liner while it is still hot after food has been removed. The crockpot is great for cooking less expensive cuts of meat such as beef chuck pot roasts, brisket, and pork shoulder roasts, because the long cooking at low heat tenderizes the meat. The low temp. also keeps the meat from shrinking as much as it does during other cooking methods.
For recipes that call for small cuts of meat (especially recipes reduced to fit into 1 quart cookers), keep your eyes peeled for specials at the meat counter. When meat is on sale, it's usually sold in lg. pieces. Buy these cuts and divide them into smaller portions. Wrap individually, label and freeze for later use. Also be on the lookout for packed smaller cuts of meat. If your store offers only lg. roasts, ask the butcher to cut a 1 to 1 1/2 lb. piece for you. Freezing chicken pieces before cooking in the crockpot slows cooking of the chicken and assures tenderness without overcooking when the rest of the foods are done.
MAKE AHEAD TIP: The night before, brown the meat, drain well, and wrap in foil. Clean and chop vegetables. Place vegetables, seasonings and liquids into a bowl (or liner, if removable) and chill overnight. Lifting meat loaf into and out of the crockpot is easy if you use foil "handles. Tear off 3 18x2-inch strips of HEAVY foil (or use reg. foil folded to double thickness). Criscross the foil strips in a spoke design on top of a large sheet of waxed papper. Shape the meat loaf in the center of the spoke. Lift the ends of the foil strips to transfter the meat loaf to the cooker. Leave strips under meat during cooking. The strips will enable you to remove the cooked meat without destroying its shape.
Layer foods for best result. First, place vegetables in the bottom of the crockpot. Next sprinkle quick-cooking tapioca over the vegetables. The tapioca will thicken the juices as the meal cooks, making a delicious, ready-to-serve gravy. Finally, set the meat atop the vegetables and place the lid on the crockpot securely. For soup toppers, use crushed crackers, shredded cheese, toasted bread cubes or seasoned croutons, plain or cheese-flavored popcorn, shredded carrot, sour cream and snipped parsley or chives. For more elaborate toppers, cut shapes from toast with cookie cutters. (Fun to float on a soup.) For extra flavor, spread the toast with flavored butter, cheese spread or pesto before cutting. Freeze leftover foods in freezer containers with tight-fitting lids. Food expands when frozen. Leave 1/2" head room below rims of containers.You can also cool soup or broth in ice cube trays.
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