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The size and meat cuts may also be increased. Follow these hints:
•Meat quantities in casseroles, soups, stews or sauces should be
doubled.
•When a recipe calls for “One whole 3-pound fryer”, use two whole
chickens of a similar weight.
•Beef roasts, pork roasts or hams should be increased but not doubled
because vegetables are included due to the size and shape of the
meat cuts. Use 4 to 5 pound roast or ham.
IMPORTANT TIPS (CONT.)
GUIDE TO ADAPTING YOUR OWN RECIPES
This guide is designed to help you adapt your own recipes to the Crock-
Pot®slow cooker — your own favorites and prized recipes collected from
friends, food companies, newspapers and magazines. Our aim is to save
preparation time with fewer steps and dishes…and to keep cooking
simple. In most cases, all ingredients can go into your slow cooker in the
beginning and can cook all day. Many preparatory steps are unnecessary
when using the Crock-Pot®slow cooker. A few hints:
•Allow sufficient cooking time.
•Cook with cover on.
•Do not add as much water as some recipes indicate.
•Remember — liquids don’t “boil away” as in conventional cooking.
Usually you’ll have more liquid at the end of cooking instead of less.
•It’s “one-step” cooking: many steps in recipes may be deleted. Add
ingredients to the stoneware at one time and cook as directed (add
any liquid last).
•Vegetables do not overcook as they do when boiled in your oven or
on your range. Therefore, everything can go into the slow cooker at
one time. EXCEPTION: milk, sour cream or cream should be added
during last hour of cooking.
GUIDE TO ADAPTING YOUR OWN RECIPES (CONT.)
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook before adding to
slow cooker. Don’t overcook — just until slightly tender. If cooked rice is
called for, stir in with other ingredients; add 1⁄4cup extra liquid per 1⁄4cup
of raw rice. Use long grain converted rice for best results in all-day
cooking.
LIQUIDS
Use less in slow cooking — usually about half the recommended amount.
One cup of liquid is enough for any recipe unless it contains rice or pasta.
SAUTEING VEGETABLES
Generally not necessary! Stir in chopped or sliced vegetables with other
ingredients. ONLY EXCEPTION: eggplant should be parboiled or
sauteed, due to strong flavor. Since vegetables develop their full flavor
potential with slow cooking, expect delicious results even when you
reduce quantities. Because vegetables take longer to cook than meat,
slice or chop them when possible.
HERBS AND SPICES
Leaf or whole herbs and spices are preferred, but their flavor power may
increase — use half the recommended amount. If you use ground herbs
and spices, add during last hour of cooking.
MILK
Milk, cream and sour cream tend to break down during extended
cooking. When possible add during last hour of cooking. Condensed
soups may be substituted for milk, etc., and can cook for extended times.
SOUPS
Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to slow cooker; then add water only to cover. If thinner soup
is desired, add more liquid at serving time. If milk-based recipes have no
other liquid for initial cooking, add 1 or 2 cups water. Then during last
hour of cooking, stir in milk or cream as called for.
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