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Slow Cooking Tips
• Natural cheeses will break down during the long cooking process of
your slow cooker. If your recipe calls for cheese always add it during
the last hour of the cooking process. Milk will curdle over long
cooking times, but you can substitute evaporated milk or stir in
heavy cream or sour cream during the last hour as well.
• Fish and seafood tend to cook faster then meat and should be
added late in any recipe for soup or chowder.
• Browning meats help reduce the fat content and enhance the
flavor and texture of dishes, but it is not necessary. Because of the
condensation in a slow cooker, reduce the liquid if you are making
a sauce or gravy from it.
• Root vegetables, like potatoes, carrots, and turnip, should be cut in
small pieces, about 1-inch, and layered on the bottom of the crock so
they will start to cook as soon as the liquid heats.
• Always defrost meat or poultry before putting it into a slow cooker.
• Fill cooker no less than half full and no more than two-thirds full.
• It is recommended that you use whole leaf herbs and spices when
cooking all day. Ground herbs should stirred in only in the last hour
of cooking as they may tend to overpower the ingredients
• Always soften dried beans first when using with recipes that call for
sugar or acidic foods as they tend to harden the beans. Dried beans
should be boiled in water for 10 minutes, and then allowed to simmer
for at least 1 hour or until softened.
• Pasta should be cooked al-dente prior to adding to the slow cooker,
unless the recipe states otherwise.
Conversion Chart
Original Recipe Cook on LOW for: Cook on HIGH
for:
15 to 30 minutes 4 to 8 hours 1 1/2 to 2 1/2 hours
30 minutes to 1 hour 6 to 8 hours 3 to 4 hours
1 hour to 3 hours 8 to 16 hours 4 to 6 hours
JCP_SlowCooker08 10/14/08 5:34 PM Page 11