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Ingredient Tips:
DAIRY
• Milk products, especially those low in fat, tend to curdle if cooked too long;
add them toward the end of the cooking time.
• Evaporated milk and condensed soups are great substitutes for milk
and cream.
SOUPS AND STEWS
• Because there is little evaporation, soups and stews require less liquid
than usual.
• If too thick, add additional liquid in last ½ hour of cooking or at serving time.
• Condensed soups and dry soup mixes add great flavor and body to sauces
and gravies.
MEATS
• The higher the fat content, the less liquid needed. Also, place thickly sliced
onions under fattier meat to keep it above the drippings.
• Browning before cooking in the slow cooker is not necessary; however,
browning meats, lightly coated in flour gives more body and flavor to
sauces. This works for ground meat as well.
• Make sure top of meat does not touch the lid.
• Cooking times will vary depending upon the size of the meat, the bones and
the cut. Meat with bone-in will take longer to cook. Lean meats and poultry
will cook faster.
• Meats slow cooked in liquids develop great flavor with a minimum of effort.
• Use HIGH for more tender cuts of meat; use LOW for tougher cuts.
• Always thoroughly thaw meats before cooking them in the slow cooker.
VEGETABLES
• Place vegetables such as carrots, potatoes, turnips, and beets at the very
bottom of the stoneware pot and always cover them with liquids. They
usually take longer to cook than most meat.
• Vegetables cook well; they develop better flavor and don't break down as
they would in your oven.
FISH
• Fish cooks quickly; add it for the last 15 minutes.
SEASONINGS
• Fresh herbs should be added at the end of the cooking cycle. If cooked too
long they lose their color and flavor.
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