Slow Cooker Basics

[kirra]

Slow Cooker Basics

Only fill the crockpot one half to three quarters full.

Foods cooked on the bottom of the slow cooker cook faster and will be moister because they are immersed in the simmering liquid.

Here's an easy tip to check progress without lifting the lid. Spin the cover until the condensation falls off. Then it's easy to see inside.

Remove skin from poultry, and trim excess fat from meats.

You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.

For food safety reasons, it's a good idea to cook on HIGH for the first hour to quickly bring the temperature up to 140 degrees. Then turn the dial to LOW and finish cooking.

One hour on HIGH is equal to two hours on LOW.

Cayenne pepper and Tabasco sauce tend to become bitter if cooked for long periods of time. Use small amounts and add toward the end of the cooking time.

Add tender vegetables like tomatoes, mushrooms and zucchini during the last 45 minutes of cooking time so they don't overcook.

Dairy products should be added during the last 30 minutes of cooking time, unless the recipes states otherwise.

Remove cooked food from the crockpot or liner before storage. Because the liner is made of such thick material, the food won't cool down quickly enough to prevent the growth of harmful bacteria.

Stir in spices for the last hour of cooking. They will lose flavor if cooked with the rest of the ingredients for the long cooking period.

Follow the layering instructions carefully. Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.

Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, enough heat will escape that the cooking time should be extended by 20 minutes to half an hour.