4
Some ingredients are not suited for extended cooking in the Slow Cooker.
Pasta; seafood; milk; cream or sour cream should be added 2 hours before serving
Evaporated milk or condensed soups are perfect for the Slow Cooker.
Many things can affect how quickly a recipe will cook. For example:
-The water and fat content of the ingredients
-The temperature
-The size of the ingredients
-Ingredients cut into pieces will cook faster than whole roasts or poultry.
-Most meat and vegetable combinations require at least 7 hours on Low.
-The higher the fat content of the meat, the less liquid is needed.
If cooking meat with a high fat content, place thick onion slices underneath, so
the meat will not sit and cook in the fat.
Some recipes call for browning the meat before slow cooking.
This is only to remove excess fat or for colour; it is not necessary for successful
cooking.
Slow Cookers have very little evaporation.
If making your favourite soup, stew or sauce, reduce the liquid or water called
for in the original recipe. If too thick, liquids can be added later.
If cooking a vegetable-type casserole, there need to be liquid in the recipe to
prevent scorching on the sides of the Stoneware Bowl.
