Secrets to Successful Slow Cooking - Part 2

By Donna-Marie Pye

Cut Vegetables into Same-Sized Pieces

Raw vegetables often take longer to cook in a slow cooker than meat and poultry. Root vegetables such as carrots, parsnips, turnips and potatoes simmer rather than boil in the cooking liquid. For this reason, food should be cut into uniform pieces no larger than 1-inch (2.5 cm) cubes. It is best to place them as close as possible to the bottom and sides of the stoneware bowl, so that they benefit from proximity to the heat source.

Observe Recommended Cooking Temperatures and Times

The slow cooker works by simmering food at a constant low temperature. The Low setting cooks food at about 200°F (100°C), and the High setting cooks food at about 300°F (150°C). However, the cooking temperatures of different makes and models can vary. When you first start to use your slow cooker, check foods after the minimum recommended cooking time. You will soon find out how fast your slow cooker operates, and you can adjust the cooking times if necessary.
    In recipes where only one temperature is given, cook on that temperature. This is especially important for appetizers and desserts, where overcooking or undercooking can affect the quality of the finished dish. For the most tender results, tougher cuts of meat, such as pot roasts and stewing meat, are often best cooked on the Low setting.
    Many people want to turn on their slow cooker early in the day and return 9 or 10 hours later to a hot, ready-to-eat meal. Many of the main-course dishes and soups in this book can be cooked this long at Low, although they may also be ready to eat several hours earlier (in these cases, a wide range of cooking times may be indicated). However, some foods, such as chicken and pork chops, do not stand up to longer cooking times. Bean dishes may also become very soft if cooked for a long time. You will soon find out how to achieve the best results cooked to your own taste.

Season Liberally

Because slow cooker foods cook longer than they do using conventional methods, it is best to use dried herb leaves and whole or crushed spices rather than ground herbs and spices. In general, fresh herbs such as basil and cilantro should be added during the last hour of cooking. Always taste the finished dish before serving and adjust the seasoning as needed.

Thank you for your comment.

Close

1. Your name *
2. Your email *
3. Comments *
4. Just to make sure it's really you, please type the characters you see in the image into the box provided. * Reload
5. Post Posting...