pg 6
TIPS FOR SLOW COOKING
• Choose the right cuts of meat: Tough, fatty meats: pork butt or shoulder,
lamb shank, beef chuck roast, beef short ribs, pork ribs are luscious and
tender and moist, using low and slow cooking.
• DO NOT slow cook leaner cuts of meat or poultry such as pork tenderloin
or chicken breasts, as they tend to dry out with extended cook times.
• Always cut food into uniform pieces to create more avorful searing
surface areas, and to allow foods to cook faster and evenly.
• Browning adds richness. Sear both meat and vegetables in the cooking pot
to prior to slow cooking.
• To achieve a thicker sauce, dredge meat or veggies in our or corn starch
before searing.
• Whole herbs and spices avor better in slow cooking than crushed or
ground.
• HINT! Freeze the rinds of Parmesan cheese and add to the Slow Cooker
meals or soups for a rich, Italian taste.
• When cooking in a Slow Cooker, remember that liquids do not boil away
like they do in conventional cooking. Reduce the amount of liquid in any
recipe that is not designed for a Slow Cooker. The exceptions to this rule
would be rice and soups. Remember, liquids can always be added at a later
time if necessary. If a recipe results in too much liquid at the end of the
cooking time, remove the glass lid and continue to cook on HIGH for 45
minutes. Check every 15 minutes until the consistency is to your liking.
• Most recipes that call for uncooked meat and vegetables require about 6
to 8 hours on LOW.
• Root vegetables such as carrots, potatoes, turnips and beets require longer
cooking time than many meats. When cooking a meat and vegetable
combination, place the vegetables in the bottom of the cooking pot rst.
Then add the browned meat, ingredients and liquids.
• NOTE: When cooking on HIGH, check cooking progress, as some recipes
may come to a boil and may require additional water.
• Remember that frequent liing of the lid during cooking delays the slow
cooking time.
• Add fresh dairy products (milk, sour cream or yogurt) AFTER slow cooking,
prior to serving. Evaporated milk or condensed creamed soups may be
added at the start of cooking.
• Rice, noodles and pasta are not recommended for long slow cooking
times. Unless the recipe is specically modied for slow cooking, cook /
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