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Beschikbare talen
Beschikbare talen
PASTA AND RICE:
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If a recipe requires noodles, macaroni etc. to be added, cook on a conventional stove until slightly tender and add to
your slow cooker during the last 30 minutes of cooking. To use rice, stir in with the other ingredients and add ¼ cup
extra of liquid for every ¼ cup of rice. Long grain rice gives better results.
BEANS:
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Beans must be softened completely before combining with sugar and/or acidic foods. Sugar and acid have a
hardening effect on beans and will prevent softening.
•
Dried beans, especially red kidney beans, should be boiled before adding to a recipe.
•
Fully cooked canned beans may be used as a substitute for dried beans.
VEGETABLES:
•
Many vegetables benefit from slow cooking and are able to develop their full flavour. They tend not to overcook in your
slow cooker as they might in your oven or on your hob.
•
When cooking recipes with vegetables and meat, place vegetables in slow cooker before meat. Vegetables usually
cook more slowly than meat in the slow cooker.
•
Place vegetables near the sides or bottom of the stoneware to facilitate cooking.
HERBS AND SPICES:
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Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the
flavour will dissipate over long cook times.
•
Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
•
The flavour power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use
herbs sparingly, taste at end of cook cycle and adjust seasonings just before serving.
MILK:
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Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30
minutes of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
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Some recipes call for large amounts of water. Add the soup ingredients to the slow cooker first then add water only to
cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
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Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat in a separate skillet or grill pan allows fat to be drained off before slow cooking and also adds greater
depth of flavour.
•
Meat should be positioned so that it rests in the stoneware without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the
stoneware is always ½ to ¾ full.
•
The size of the meat and the recommended cook times are just estimates and can vary
depending upon the specific cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook
faster than meats with more connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone
versus boneless will increase required cook times.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as
mushrooms, diced onion, aubergine or finely chopped vegetables. This enables all food to cook at the same rate.
•
When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a "cushion" to
prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger
cuts of frozen meat, it may take much longer to defrost and tenderise.
FISH:
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Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to hour of cooking.
HINTS AND TIPS
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