Crockpot tips
Source of Recipe
Rival
� Don't remove the lid or stir the contents during cooking. Removing the lid allows the loss of a large amount of heat and extends the cooking time.
�Add these ingredients toward the end of the cooking time:
Milk, cream and sour cream - Add during the last 15 minutes of cooking time.
Seafood - Add the last hour of cooking unless otherwise specified.
� When a recipe calls for pasta, cook pasta first in a pot of boiling water until tender, and add to crockpot during the last half-hour of cooking.
Crockpot tips
� When using rice, always use long-grain converted rice. If it doesn't seem to cook completely in the suggested time, try adding an extra 1 to 1fl cup of liquid per cup of rice.
�Dried beans should be presoaked and softened before placing in the slow cooker. Cover the beans with three times their volume of unsalted water, and bring to a boil. Boil 10 minutes; reduce heat, cover and allow to simmer 1O hours or until beans are tender. Discard water after soaking or boiling.
� Meat won't brown in a crockpot. If you prefer the flavor and look of browned meat, brown your meat in a skillet with a little oil, then place in a slow cooker and follow the recipe as usual.
� Place meat on top of vegetables. Meat cooks faster than vegetables in the slow cooker.
� For roasts and stews, pour liquid over meat; use no more than is specified in the recipe.
� A specific liquid called for in a recipe may be substituted using an equal quantity of another liquid.
� Avoid using crushed herbs and spices; they lessen during cooking. Use whole spices and herbs instead.
�You can cook frozen meats in the slow cooker by adding a cup of warm liquid before placing meat in the stoneware. Do not preheat the slow cooker.
�Always fill the pot at least half-full to conform to recommended times.
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