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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.
GUIDE TO ADAPTING RECIPES (CONTINUED)
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TIME GUIDE FOR SLOW COOKER
Most uncooked meat and vegetable combinations will require at least 8
hours on LOW.
PASTA AND RICE
If recipe calls for cooking noodles, macaroni, etc., cook on rangetop
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.
15 to 30 minutes
35 to 45 minutes
50 minutes to 3 hours
4 to 6 hours
6 to 10 hours
8 to 18 hours
11⁄2to 2 hours
3 to 4 hours
4 to 6 hours
IF RECIPE SAYS: COOK ON LOW: OR COOK ON HIGH:
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