Slow Cooker Tips
Saturday, September 29th, 2007 by The Cooking Guy Subscribe To Our Feed
Here are some useful tips when you use your Slow Cooker.
Cooking Times
When using an oven or stove-top recipe, here are some conversions that will help you determine the length of time to cook your dish.
Oven or Stove-Top Cooking Time
- 15-30 minutes equates to 4-6 hours on low or 1 ½ - 2 ½ on high.
- 35-45 minutes equates to 6-8 hours on low or 3 – 4 hours on high.
- 50 minutes to 3 hours equates to 8-16 hours on low or 4-6 hours on high.
One hour on high is equal to two hours on low. For example, if the recipe calls to cook a roast on low for 8 hours, you could convert it to 4 hours on high
Tips for Success
- Don’t overload your Slow Cooker. Fill it at least half full, but no more than two-thirds. Make sure you can close the lid tightly for even cooking.
- Preheat before adding ingredients.
- Spray with cooking spray for easier clean up.
- Don’t open the lid to peek. It drops the temperature and slows down the cooking process. It could add as much as 20- 30 minutes each time you open the lid.
- Don’t let food cool down in the slow cooker before refrigerating.
- Vegetables cook slower than meats, so keep the vegetables close to the bottom.
- Don’t add too much liquid. The cooking process will draw out liquid from meats, poultry or vegetables. Make sure you add enough liquid to cover the meat for even heat distribution.
- Slow cookers are not good re-heaters, so don’t be tempted to throw your leftovers in. They can not heat foods fast enough to keep bacteria at bay. Use a stove-top or microwave to reheat.
- Don’t add dairy products like milk or cheese until the last hour or so of cooking. It will curdle.
- Cook ground meat before adding to the slow cooker. They can contaminate your food with bacteria.
- Choose lean cuts of meat. They will add less fat to your meal.
- Remove skin from poultry.
- Cooking times may need to be adjusted for high altitudes.
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November 7th, 2007 at 1:25 am
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