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HINTS AND TIPS
PASTA AND RICE
•
If you are converting a recipe that calls for uncooked noodles, maca-
roni, or pasta, cook them on the stovetop just until slightly tender
before adding to slow cooker.
•
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 tender. Soaking in
water, if desired, should be completed before boiling. Discard water
after soaking or boiling.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
• Many vegetables benefit from slow cook times and low temperatures 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 vegetables in slow
cooker before 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.
HOW TO CLEAN YOUR CROCK-POT
®
SLOW COOKER (CONT.)
•To wash your stoneware right after cooking, use hot water. Do not pour in
cold water if the stoneware is hot.
HINTS AND TIPS (CONT.)
• 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. 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
PASTA AND RICE)
.
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 hot 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 heat-
ed 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
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