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Crockpot tips




Source of Recipe


Rival
• Don't remove the lid or stir the contents during cooking. Removing the lid allows the loss of a large amount of heat and extends the cooking time.

•Add these ingredients toward the end of the cooking time:

Milk, cream and sour cream - Add during the last 15 minutes of cooking time.

Seafood - Add the last hour of cooking unless otherwise specified.

• When a recipe calls for pasta, cook pasta first in a pot of boiling water until tender, and add to crockpot during the last half-hour of cooking.

Crockpot tips

• When using rice, always use long-grain converted rice. If it doesn't seem to cook completely in the suggested time, try adding an extra 1 to 1fl cup of liquid per cup of rice.

•Dried beans should be presoaked and softened before placing in the slow cooker. Cover the beans with three times their volume of unsalted water, and bring to a boil. Boil 10 minutes; reduce heat, cover and allow to simmer 1O hours or until beans are tender. Discard water after soaking or boiling.

• Meat won't brown in a crockpot. If you prefer the flavor and look of browned meat, brown your meat in a skillet with a little oil, then place in a slow cooker and follow the recipe as usual.

• Place meat on top of vegetables. Meat cooks faster than vegetables in the slow cooker.

• For roasts and stews, pour liquid over meat; use no more than is specified in the recipe.

• A specific liquid called for in a recipe may be substituted using an equal quantity of another liquid.

• Avoid using crushed herbs and spices; they lessen during cooking. Use whole spices and herbs instead.

•You can cook frozen meats in the slow cooker by adding a cup of warm liquid before placing meat in the stoneware. Do not preheat the slow cooker.

•Always fill the pot at least half-full to conform to recommended times.