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Crockpot Hints and Tips




Source of Recipe


chum recipes 7300 back of the Rival Crockpot Cookbook


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




Crockpot Tips

Recipe



Hints for enjoying your crockpot:

Browning meat is not necessary, but browning it before adding it to the crockpot will help eliminate some of the fat. May use this for the lamb someone was talking about?

Revive state chips. Put chips in the crockpot, and heat on low 2 to 4 hours without the lid.

Potatoes may be kept from darkening by rinsing with this solution: 1 cup water to 1/2 teaspoon cream of tarter. Then cook as directed. I would think a lemon juice or salt solution would likely work as well.

It is best to use whole herbs and spices. The flavor of crushed spices tends to dissapate over the long cook times in the crockpot.

To reheat breads, cakes or puddings wrap securely in aluminum foil, and cover and heat for 1 to 1 1/2 hours on high. 2 to 3 hours on low.

Fat can cause your dish to overcook and loose flavor. Prebrown pork roasts and other fatty cuts by broiling for 20 minutes, and drain well.

If you like your chicken firm and dry, reduce the liquid called for in the recipe.

On converting recipes:
Liquids do not boil away as in conventional cooking. Try reducing the liquid by about one half, unless the recipe calls for rice.

Prep steps are not as necessary. No need to saute vegetables or brown the meat. The exception being milk products should be added close to serving time.

Always substitute ingredients to your own tastes: You don't like tomatoes? Add cream of celery soup plus 6 oz of water. Hate onions? Add chopped celery.