GUIDE TO ADAPTING RECIPES
This guide is designed to help you adapt recipes for the Slow Cooker- your own favourites and prized recipes collected from friends, food companies, newspapers and magazines. Our aim is to save preparation time with fewer steps and less dirty dishes and to keep cooking simple. In most cases all ingredients can go into your Slow Cooker in the beginning and cook all day. Many of the normal preparatory steps are unnecessary when using the Slow Cooker.
A few hints:
•Allow sufficient cooking time.
•Cook with the lid on.
•Do not add as much water as some non slow cooker recipes indicate.
•Remember - liquids do not "boil away" as in conventional cooking. Usually at the end of the cooking, you will have more liquid than less.
•This is "one-step" cooking: many steps in recipes can be deleted. Add ingredients to the Stoneware Cooking Pot at one time, adding liquid last, then cook for 8 - 10 hours.
•Vegetables do not overcook as they do when boiled on the hob or in the oven. Therefore everything can go into the Slow Cooker at one time. EXCEPTION: Milk, soured cream or cream should be added during the last hour of cooking.
TIME GUIDE
Most uncooked meat and vegetable combinations will require at least 8 hours on LOW.
IF RECIPE SAYS: | COOK ON LOW: | OR COOK ON HIGH: |
15 to 30 minutes | 4 to 6 hours | 11⁄2 to 2 hours |
31 to 45 minutes | 6 to 10 hours | 3 to 4 hours |
| | |
50 minutes to 3 hours | 8 to 10 hours | 4 to 6 hours |
| | |
PASTA AND RICE
If a recipe calls for cooking noodles, pasta or macaroni etc., cook on the hob in a saucepan before adding to the Slow Cooker. Do not overcook - just until slightly tender.
If rice is required, stir in with other ingredients. Add 60ml (4 tbsp) cup of extra liquid per 60ml (4 tbsp) cup of raw rice. Use long grain rice for best results.
LIQUIDS
Use less in Slow Cooking - usually about half the recommended amount. 250ml (8 fl.oz) of liquid is usually enough, unless it contains rice or pasta.
SAUTEING VEGETABLES
This is generally not necessary. Stir in chopped or sliced vegetables with other ingredients. The only exception to this is aubergine which should be parboiled or sauteed, due to its strong flavour.
Since vegetables develop their full flavour potential with slow cooking, expect delicious results, even when you reduce quantities. Because vegetables take longer to cook than meat, slice or chop them where possible.
HERBS AND SPICES
Fresh herbs add flavour and colour when added at the end of the cooking cycle but for dishes with shorter cook times, hearty, fresh herbs such as rosemary and thyme hold up well. If added at beginning, many fresh herbs’ flavour will dissipate over long cook times. Ground and/or dried herbs and spices work well in slow cooking and may be added at beginning, but use sparingly and taste at end of cook cycle and correct seasonings including salt and pepper. The flavour power of all herbs and spices can vary greatly depending on their particular strength and shelf life and so it is always recommended to taste and adjust seasonings just before serving.
MILK
Milk, cream and soured cream tend to breakdown during extended cooking.When possible, add during the last hour of cooking. Condensed soups may be substituted and can cook for extended times.
SOUPS
Some soup recipes call for 2 - 3 litres of water. Add other ingredients to the Removable Cooking Pot, then add the 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 of water. Then during the final hour add milk or cream as required.
QUESTIONS AND ANSWERS
Q"What if the food is not done after 8 hours..... when the recipe says 8 - 10 hours?"
AThis can be due to voltage variations, altitude or even extreme humidity. Slight fluctuations in power are not normally noticeable on most appliances, however with Slow Cookers it can alter the cooking times. Allow plenty of time and remember, it is practically impossible to overcook. You will learn through experience whether to increase or decrease cooking times.
Q"Must the Slow Cooker be covered? Is it necessary to stir?"
AAlways cook with the lid on. If the lid is removed, the Slow Cooker will not recover heat losses quickly on LOW setting. Significant amounts of heat escape whenever the lid is removed, therefore cooking times are extended. Avoid frequent removal of the lid for checking cooking progress or stirring. Never remove the lid during the first two hours when baking breads or cakes. It is not necessary to stir whilst cooking on LOW heat. Whilst using HIGH heat for short periods, occasional stirring improves the distribution of flavours.
Q"How about thickening juices or making gravy?"
AAdd some quick cooking tapioca to any recipe if you want to make a thick gravy. Add the tapioca at the beginning and it will thicken as it cooks. Alternatively, you can remove the solid foods, leaving the juices. Then prepare a smooth paste of approximately 100g (4 oz) of flour or cornflour to 90ml (6 tbsp) water or 4 tablespoons of melted butter. Pour the mixture into the liquid in the Stoneware Cooking Pot and stir well. Turn to HIGH and when it comes to the boil (about 15 minutes) it is ready.
Q"Can I cook a roast without adding water?"
AYes - if cooked on LOW. We recommend a small amount of water because the gravies are especially tasty. The more fat or "marbelling" the meat has, the less liquid you need. The liquid is needed to properly soften and cook the vegetables.
RECIPES
PORK LOIN WITH SHERRY AND RED ONIONS
The mild flavour of the pork is awakened by the rich, delectable sauce.
2 large red onions, thinly sliced
175g (6 oz) silver skin (button) onions, blanched and peeled 40g(11⁄2 oz) butter
salt and freshly ground black pepper 1.2kg (21⁄2 lb) boneless pork loin, tied 45ml (3 tbsp) cooking sherry
small handful of flat leaf parsley, chopped 25ml (11⁄2 tbsp) cornflour
15ml (1 tbsp) water
In a medium skillet or frying pan, sauté the red onions and silver skin onions in the butter until soft. Season with salt and pepper. Rub the pork loin with salt and pepper and place in the Slow Cooker. Add the sautéed onions, sherry and parsley. Cover and cook on LOW for 8 - 10 hours (or on HIGH for 5 - 6 hours). Remove the pork loin from the Stoneware Cooking Pot and let stand for 15 minutes before slicing. Turn the Slow Cooker to HIGH. Combine the cornflour and water and then add to the juices in the Stoneware Cooking Pot, stirring continuously. This will thicken the sauce. Serve the pork loin with the onion and sherry sauce.
Serves 4.
