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Adapting Recipes
Some ingredients are not suited for extended cooking in the slow cooker. Pasta, seafood, milk, cream, or sour cream should be added 2 hours before serving. Evaporated milk or condensed soups are perfect for the slow cooker.
Many things can affect how quickly a recipe will cook. The water and fat content of a food, the temperature of the food, and the size of the food will all affect the cooking time. Food cut into pieces will cook faster than whole roasts or poultry.
Most meat and vegetable combinations require at least 7 hours on Low.
The higher the fat content of the meat, the less liquid is needed. If cooking meat with a high fat content, place thick onion slices underneath, so the meat will not sit and cook in the fat.
Some recipes call for browning the meat before slow cooking. This is only to remove excess fat or for color; it is not necessary for successful cooking.
Slow cookers have very little evaporation. If making your favorite soup, stew, or sauce, reduce the liquid or water called for in the original recipe. If too thick, liquids can be added later.
If cooking a
Double Bowls
The Double Bowls offer two different cooking methods: the conventional slow cook method or the faster, “bowls in the crock” method, as well as letting you cook two different recipes at the same time
Using the Double Bowls with water in the crock works like a conventional slow cooker. However, cooking with the Double Bowls in the base is very different. This is a much faster cooking method and nothing like the conventional slow cooker. This faster method should be used when time is a factor or with recipes such as soups or stews.
SLOW COOKER SIZE | CAPACITY OF DOUBLE BOWLS |
|
|
6 Quart | 13⁄4 quarts each |
|
|
6
