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HINTS AND TIPS HINTS AND TIPS
LIQUIDS
• It is not necessary to use more than
1
⁄2 to 1 cup liquid in most instances since
juices in meats and vegetables are retained more in slow cooking than in
conventional cooking. When converting conventional cooking recipes to slow
cooking recipes, use about half of the recommended amount of liquids, except
for in recipes that contain rice or pasta (refer to page 5).
MILK
• Milk, cream, and sour cream break down during extended cooking.
When possible, add during last 15 to 30 minutes of cooking.
• Condensed soups may be substituted for milk and can cook for extended times.
SOUPS
• Some soup recipes call for 2 to 3 quarts of water. Add other soup ingredients to
the slow cooker first; then add water only to cover. If thinner soup is desired,
add more liquid at serving time.
• If milk-based soup recipes have no other liquid for initial cooking, add 1 or 2
cups water. Since milk, cream or sour cream will break down if heated above
boiling point, carefully stir them in at end of cooking cycle.
MEATS
• For meats, trim fats, wipe or rinse well, and pat dry with paper towels. Browning
meat in a separate skillet or broiler allows fat to be drained off before slow
cooking and also adds greater depth of flavor to dish.
• Larger roasts, chickens, and hams are the perfect size for your slow cooker.
Select boneless roasts or hams ranging from 2.5 to 5 pounds for a 5-quart slow
cooker and 3 to 6 pounds for a 6-quart slow cooker.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook well in your
slow cooker. Cook turkey legs, thighs, and breasts up to 5 pounds for 5-quart
slow cookers and 6 pounds for 6-quart slow cookers.
• If you select a smaller roast, alter the amount of vegetables or potatoes so that
the stoneware is
1
⁄2 to
3
⁄4 full.
• Always remember, the size of the meat and the recommended cook time are just
estimates. The exact weight of a roast that can be cooked in the slow cooker will
depend upon the specific cut, meat configuration, and bone structure.
• Cut meat into smaller pieces when cooking with precooked beans, fruit, or
lighter vegetables such as mushrooms, diced onion, eggplant, or finely minced
vegetables. This will enable food to cook at the same rate.
• Lean meats such as chicken or pork tenderloin will cook faster than meats with
more connective tissue and fat such as beef chuck or pork shoulder.
• Meat should be positioned so that it rests in the stoneware and does not touch
the lid.
• If you are cooking frozen meats (such as roasts or chickens), you must first add
at least 1 cup of warm liquid. The liquid will act as a "cushion" to prevent
sudden temperature changes. For most recipes containing cubed frozen meat,
cook meats an additional 4 hours on LOW or 2 hours on HIGH. For large cuts of
frozen meat, it may take much longer to defrost and tenderize.
FISH
• Fish cooks quickly and should be added at the end of the cooking cycle, during
last fifteen minutes to hour of cooking.
SPECIALTY DISHES
• Specialty dishes, such as stuffed chops or steak rolls, stuffed cabbage leaves,
stuffed peppers, or baked apples can be arranged in a single layer so they cook
easily and serve attractively.
Visit the Crock-Pot
®
website at www.crock-pot.ca for additional hints, tips, answers
and recipes or call us at 1-800-557-4825.
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