View Single Post
  #2 (permalink)  
Old 02-27-2002, 04:53 AM
kimmyo's Avatar
kimmyo kimmyo is offline
Nine Year Member
FamilyCorner Junkie
Join Date: Jan 2002
Location: Leesburg, Alabama
Posts: 913
Tips for the Slow Cooker

I found this at Allrecipes and thought it might help some one else!

*** Quick Tips for Slow Cookers
Here are some hints for getting premium results from your slow cooker
every time!

* Convert your favorites! You can adapt many conventional recipes for the
slow cooker! Any oven or stovetop recipe that has some moisture in it -
from water, broth, wine, sauce, canned soup, etc., should work beautifully
in your favorite appliance. As a rule, you should cut all liquid amounts
in half when adjusting for the slow cooker. The low heat setting is
approximately 200 degrees F (95 degrees C) and high heat is about 300
degrees F (150 degrees C). For every hour you'd cook something in the
oven or on the stove, allow 8 hours on low or 4 hours on high. (When in
doubt, turn it on low and leave it all day or overnight.)

* Meat Matters. While you can cook just about any kind of meat in the slow
cooker, some are more ideal candidates than others. Chicken on the bone,
as well as cheaper, tougher cuts of beef, pork and lamb will turn
succulent and fork-tender under the gentle, moist heat of the slow cooker.
For maximum flavor and a more appetizing color in the finished product,
remove skin from poultry and trim visible fat from all meats, then coat
meat lightly in flour and brown in a hot skillet before adding to slow

* The Finishing Touches. As your dish nears the end of its cooking time,
it's time to add the finishing touches. If there seems to be too much
liquid, remove the lid and turn the pot up to high, allowing some of the
water to cook out. If you'd like to thicken or enrich the sauce, now is
the time to stir in cream, sour cream, shredded cheese, or a slurry of
cornstarch and cool liquid. Brighten up the flavors with salt and pepper,
lemon juice or vinegar, and maybe a handful of fresh chopped parsley,
basil or cilantro.
Reply With Quote