Secrets to Successful Slow Cooking - Part 1

By Donna-Marie Pye

The slow cooker can save you precious time while creating delicious and nutritious dishes. However, there are tips that will help you use the appliance to its best advantage.

Brown Meats and Poultry and Sauté Vegetables First

In general, it is a good idea to brown meats before adding them to the slow cooker. Although this step may add a few extra minutes in preparation time, browning dramatically improves the end result. Not only does it improve the color by caramelizing the meat, it also breaks down the natural sugars and releases their flavors. Sautéing vegetables with spices and dried herbs before slow cooking also produces a richer, more intense sauce.
    To brown meats and sauté vegetables, add a small amount of oil to a large nonstick skillet or Dutch oven. Heat over medium-high heat, then add the food. It is best to brown meat in small batches, ensuring that the meat will brown rather than steam. Stir or turn frequently to brown evenly on all sides, then transfer to the slow cooker. Dredge meat in seasoned flour before cooking rather than after to reduce the chance of lumpy gravy.
    To maximize flavor, deglaze the pan with either wine or broth after browning. Simply pour a small amount of liquid into the skillet, stirring to remove the caramelized juices and cooked-on food particles. Bring to a boil, reduce heat and simmer for 1 to 2 minutes while stirring. Pour this liquid over the meat in the slow cooker.

Don’t Overdo the Liquid

One of the first things you will notice about slow cooking is the amount of liquid that accumulates inside the pot. Because the slow cooker cooks at low heat, liquid doesn’t evaporate as it does in dry heat cooking. Since the steam cannot escape as it rises, it collects under the lid, dripping back down into the cooking liquid. This can make the cooking juices more watery. For this reason, most slow cooker recipes, with the exception of soups, stews and sauces, call for about half as much liquid as conventional recipes.
    If there is too much liquid at the end of the cooking time, remove the lid, increase the temperature to High and cook uncovered for 30 to 45 minutes to reduce the liquid. Alternatively, remove the solid contents with a slotted spoon and cover to keep warm. Pour the cooking liquid into a saucepan and reduce on the stovetop over high heat until the sauce cooks down to the desired consistency.

Always Cook Covered

Always cook with the slow cooker lid on. Most slow cookers have a heavy glass or plastic lid to trap the heat as it rises and convert it into steam. This is, in fact, what cooks the food. Removing the lid will result in major heat losses (which the slow cooker can’t quickly recover), ultimately affecting the cooking time. Lift the lid only when it is time to check for doneness, when adding ingredients or when stirring is recommended.

 

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Secrets to Successful Slow Cooking Part 2

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