JCP_SlowCooker08 10/14/08 5:34 PM Page 11
Slow Cooking Tips
•Natural cheeses will break down during the long cooking process of your slow cooker. If your recipe calls for cheese always add it during the last hour of the cooking process. Milk will curdle over long cooking times, but you can substitute evaporated milk or stir in heavy cream or sour cream during the last hour as well.
•Fish and seafood tend to cook faster then meat and should be added late in any recipe for soup or chowder.
•Browning meats help reduce the fat content and enhance the flavor and texture of dishes, but it is not necessary. Because of the condensation in a slow cooker, reduce the liquid if you are making a sauce or gravy from it.
•Root vegetables, like potatoes, carrots, and turnip, should be cut in small pieces, about
•Always defrost meat or poultry before putting it into a slow cooker.
•Fill cooker no less than half full and no more than
•It is recommended that you use whole leaf herbs and spices when cooking all day. Ground herbs should stirred in only in the last hour of cooking as they may tend to overpower the ingredients
•Always soften dried beans first when using with recipes that call for sugar or acidic foods as they tend to harden the beans. Dried beans should be boiled in water for 10 minutes, and then allowed to simmer for at least 1 hour or until softened.
•Pasta should be cooked
Conversion Chart
Original Recipe | Cook on LOW for: | Cook on HIGH |
for: |
|
|
15 to 30 minutes | 4 to 8 hours | 1 1/2 to 2 1/2 hours |
30 minutes to 1 hour | 6 to 8 hours | 3 to 4 hours |
1 hour to 3 hours | 8 to 16 hours | 4 to 6 hours |
11 | 12 |
