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HINTS AND TIPS (CONT.)
• When converting conventional cooking recipes to slow cooking
recipes, use about half of the recommended amount of liquids,
except in recipes that contain uncooked rice or pasta (see above).
MILK
•Milk, cream, and sour cream break down during extended cook-
ing. When possible, add during last fifteen minutes to half hour of
cooking, until just heated through.
• 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 to 4
pounds for a 4-quart slow cooker, 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 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow
cookers, and 6 pounds for 6-quart slow cookers.
HINTS AND TIPS (CONT.)
• If you are converting a recipe that calls for cooked rice, stir in raw
rice with other ingredients; add
1
⁄
4
cup extra liquid per
1
⁄
4
cup of
raw rice. Use long grain converted rice for best results in all-day
cooking.
BEANS
• Beans must be softened completely before combining with sugar
and/or acidic foods. Sugar and acid have a hardening effect on
beans and will prevent softening.
• Dried beans, especially red kidney beans, should be boiled before
adding to a recipe. 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 1
1
⁄
2
hours or until beans are ten-
der. Soaking in water, if desired, should be completed before boil-
ing. Discard water after soaking or boiling.
• Fully cooked canned beans may be used as a substitute for dried
beans.
VEGET
ABLES
• Many vegetables benefit from slow cook times and low tempera-
tures and are able to develop their full flavor. They tend not to
overcook in your slow cooker as they might in your oven or on
your stovetop.
• When cooking recipes with vegetables and meat, place the veg-
etables in the stoneware before the meat. Vegetables usually cook
slower than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to
facilitate cooking. Stir in chopped or sliced vegetables with other
ingredients.
• Because eggplant has a very strong flavor, you should parboil or
sauté the eggplant before adding it to the slow cooker.
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.
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