This guide is designed to help you adapt recipes to the crockpot-- your own favorites and prized recipes collected from friends, food companies, newspapers, and magazines. Our aim is to save preparation time with fewer steps and dishes....and to keep cooking simple. In most cases, all ingredients can go into your crockpot in the beginning and can cook all day. Many preparatory steps are unnecessary when using the crockpot
A few hints:
1.
Allow sufficient cooking time.**
2.
Cook with cover on.
3.
Do not add as much water as some recipes indicate.
4.
Remember--liquids don't "boil away" as in conventional cooking. Usually
you'll have more liquid at the end of cooking instead of less.
5.
Its
"one step" cooking: many steps in recipes may be deleted. Add ingredients
to crockpot all at one time and cook 8 to 12 hours (add any liquid last).
6.
Vegetables do not overcook as they do in your oven or on
your range. Therefore,
everything can go into the crockpot at one time.
Exception:
milk, sour cream or cream should be added during
last hour.
If
recipe says cook:
15
to 30 minutes
cook
on low 4 to 6 hrs
cook
on high 1 1/2 to 2 hours
If
recipes says cook:
35
to 45 minutes
cook
on low 6 to 10 hrs
cook
on high 3 to 4 hrs
If
recipe says cook:
50
minutes to 3 hrs
cook
on low 8 to 18 hrs
cook
on high 4 to 6 hrs
Most uncooked meat and vegetable combinations will require at least 8 hrs on low.
If recipe calls for cooking noodles, macaroni, etc., cook before adding to crockpot. Don't overcook--just till slightly tender. If cooked rice is called for, stir in with other ingredients; add 1/4 cup extra liquid per 1/4 cup of raw rice. Use long grain converted rice for best results in all-day cooking.
Leaf or whole herbs and spices are preferred, but since their flavor power may increase--use half the recommended amount. If you use ground herbs and spices, add during the last hour of cooking.
Milk, cream and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. Condensed soups may be substituted for milk, etc., and can cook for extended times.
Soups
Some soup recipes
call for 2 to 3 qts of water. Add other soup
ingredients to crockpot;
then add 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 to 2 cups water. Then during the last hour of cooking, stir
in milk or cream as called for in your recipe.
The oval crockpot is
perfect for so many of your favorite foods. Use
the recipes found
in any crockpot cook book as a guide, then adapt your
favorite recipes or
select a variety of new cuts or dishes to try.
For Example
* Larger roasts, chicken and hams are perfect. Select boneless roasts or hams ranging from 3 to 8 pounds. Whole chickens or hens, up to 5 pounds fit perfectly.
* Bone in cuts like
ribs, loin cuts or turkey pieces fit easily. Spare ribs or country-syle
ribs, up to 2 (3 to 4 pounds) slabs easily fit.
Bone-in, 3 to 5 pounds,
pork loin roasts or hams may now be slow cooked to perfection. Cook turkey
legs, thighs and breasts, up to approximately 6 pounds.
* No longer is there a need to cut or stack pieces of meat. The shape is a natural for blade or arm pot roasts, chop or ham steaks.
* If you prefer to
select a smaller roast, ranging from 2 to 4 pounds, you can surround it
with plenty of vegetables.
Surround pot roast
with potatoes and carrots or cook plenty of cabbage with corned beef.
* Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers, or baked apples can be arranged in a single layer so they can cook easily and serve attractively.
* Serving all your favorite casseroles, soups and stews couldn't be easier. The open area makes this slow cooker a welcome guest on any buffet table.
Always remember, the size of the meat is just an estimate. The exact weight of a roast that can be cooked in the Oval crockpot will depend on the specific cut, meat configuration and bone structure. DO NOT overfill the bowl. Meat should be positioned so that it rests in the stoneware crock and does not hold the lid up.
Most recipes can be cooked in either the 4 1/2 or the 5 1/2 quart oval crockpot . Of course, larger roasts may be cooked in the 5 1/2 quart unit and tips for the 5 1/2 quart are noted when applicable by the recipe.
* Buy roasts and other
large cuts of meat that will fit in
your crock
pot, or plan to trim them to fit.
* Remove skin from poultry and trim excess fat from other meats before cooking.
* Fresh root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat, for faster cooking. They tend to cook more slowly than meat.
* When thickening sauces
near the end of cooking time, turn the heat setting to high to speed the
process. Taste the liquid first, though; if it lacks flavor, it may be
best
to reduce by simmering
several minutes uncovered.
* Do taste and season.
Since slow cookers sometimes dilute
flavors over
a long period, be creative with your seasonings. Seasoned salt, garlic
powder, seasoned pepper, and complementary herbs and spices are best added
near the end of cooking.
* Colors tend to fade
in slow cooked foods, but a garnishes
such as chopped
fresh parsley, chives, tomatoes, red peppers, cheese, or sour cream can
add much visual appeal.
1. Do not use Crock Pot for storage of foods.
2. Do not reheat foods in the Crock Pot.
3.
There
are 2 temperature settings. Low is recommended
for slow "all day"
cooking. One hour on high equals about
2 to 2 1/2 hours on
low.
4.
Use
whole leaf herbs and spices for best flavor for all
day cooking.
5.
If
ground herbs and spices are used, stir in during the
last 1/2 hour.
6.
Because
there is no direct heat at the bottom, always
fill Crock Pot at
least half full to conform to recommended
times. Small quantities
may be prepared but cooking time
will be effected.
7.
A
specific liquid called for in a recipe may be substituted
if an EQUAL quantity
is used. (example:substitute) a 10 3/4 oz
can of soup plus 4
ozs water for a 14 1/2 oz can of tomatoes
OR 1/2 cup beef broth
or chicken broth for 1/2 cup wine.)
8.
Dried
beans, especially red kidney beans, should be boiled
before adding to a
recipe. Cover the beans with 3 times their
volume of unsalted
water and bring to a boil. Boil 10 minutes. Disguard water after boiling.
9.
Beans
must be softened completely before combining with
sugar and/or acid
foods.
10.
Sugar
and acid have a hardening effect on beans and
will prevent softening.
11.
Simmer
beans after boiling, under reduced heat, cover
and simmer 1 1/2 hours
or until beans are tender.Disguard
water and add to Crock
Pot recipe.
12.
Do
not use cooker for thawing or cooking frozen meats
(such as chicken or
roasts) UNLESS u first add at least 1
cup of warm liquid.
The liquid will act as a "cushion" to
prevent sudden changes
in temperature.
13.
Cook frozen meats an additional 4 to 6 hours on low
or 2 hours on high.
14.
Do
not set heating unit filled with food on a finished
wood table.