Slow cookers and crock pots are the same. Almost any type of meal can be prepared in a slow cooker. What a joy to put ingredients in your crock pot, then come home to a hot cooked meal! Here are some tips to make the most of yours:
—To make cleanup easier, coat the inside of your slow cooker with non-stick spray before adding the ingredients.
—Slow cookers are great for tougher cuts of meat, which are usually less expensive.
—It is advisable to always thaw meats before placing it in the slow cooker.
—don’t fill the slow cooker to the top. Aim for half to two-thirds full.
—Remember that liquids don’t boil away like in conventional cooking, so you may need to adjust your recipes and add less liquid. But if need be, you can always thicken any juices with corn starch during the last hour of cooking, but turn heat to high.
—Don’t remove lid when cooking. Every time you lift the lid, you slow cooking time by about 20 minutes. —Never leave food in the slow cooker. Remove within one hour.
—Wait till the slow cooker is cool before washing. Adding water and detergent while hot can damage the finish.
—Rubber, plastic, or wood utensils are preferable to metal, which can destroy the interior.
—Recipes that call for dairy products can be tricky in slow cookers. Dairy tends to curdle during slow cooking. It’s better to add in the last hour of cooking.
—Cut vegetables in uniform sizes to ensure even cooking.
—It your recipe calls for dry rice, plan on adding 1/4 cup of liquid per 1/4 cup of dry rice.
—It’s easy to overcook rice or pasta in a slow cooker, so cook until just tender, then turn off the heat. Rice and pasta will continue cooking.
—Meats won’t brown in a slow cooker. Brown in a skillet first, then add to the slow cooker. This also reduces fat. The flavor will also be enhanced.