HINTS AND TIPS
PASTA AND RICE
•For best rice results, use long grain converted rice or a specialty rice as the recipe suggests. If the rice is not cooked completely after the suggested time, add an extra 1 to 1½ cups of liquid per cup of cooked rice and continue cooking for 20 to 30 minutes.
•For best pasta results, first partially cook the pasta in a pot of boiling water until just tender. Add the pasta to the
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.
•Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES
•Many vegetables benefit from slow cooking 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.
HERBS AND SPICES
•Fresh herbs add flavor and color, but should be added at the end of the cooking cycle as the flavor will dissipate over long cook times.
HINTS AND TIPS (CONT.)
•Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
•The flavor power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use herbs sparingly, taste at end of cook cycle and adjust seasonings just before serving.
MILK
•Milk, cream, and sour cream break down during extended cooking. When possible, add during the 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 large amounts 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.
MEATS
•Trim fat, rinse well, and pat meat 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.
•Meat should be positioned so that it rests in the stoneware without touching the lid.
•For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware is always ½ to ¾ full.
•The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will increase required cook times.