Reap the flavorful benefits and ease of slow cooking.
Slow cooking is becoming increasingly popular, and the reason is no surprise. Who wouldn’t want a homemade meal that practically prepares itself? After you add ingredients to a slow cooker, there is little, if any, supervision needed. Also, some of the best recipes are the simplest; a few hours of slow cooking deliciously combines foods’ flavors.
These tips are an excellent resource whether you’re experienced or new to slow cooking. Developed, tested, and perfected by the pros in the Hamilton Beach Test Kitchen, every tip has the potential to make a difference in how confident and successful you are when you use your slow cooker.
Whether you consider yourself a slow cooker novice or have some experience, there are a few things you should know about this method of cooking:
Learn The Basics First!!
- If you are not familiar with using a slow cooker, experiment with different cooking times and settings. Getting the results you desire from your slow cooker takes a little practice and the more you use it, the better results you’ll get.
- A slow cooker is great for foods that are not naturally tender, such as meat with a lot of connective tissue. These are the least-expensive cuts but also the most flavorful.
- When it comes to overcooking, the size of your slow cooker matters. Most recipes call for cooking on low for 8 hours or high for 4 hours. If the crock is not filled, it will overcook. To prevent overcooking, the crock (sometimes called stoneware) should be filled half-full to no more than one inch from the rim. However, this does not mean to fill the crock with liquid.
- The slow cooker version of a recipe will call for less liquid than the oven or stovetop original, where evaporation will occur. So unless you are cooking soup, stew or chili, do not add too much liquid. You need just enough liquid to cover the bottom of the crock for even heat distribution.
- If you lift the lid during cooking, your cooking time will increase due to heat loss. Unless your recipe specifically calls for stirring, resist lifting the lid.
- Always completely thaw frozen meat before placing in slow cooker.
How To Adapt Recipes!!
You can convert your favorite recipes to slow cooker recipes if you learn these important differences first:
- Liquids do not evaporate in a slow cooker. So unless you are cooking rice, pasta, or beans, reduce amount of liquid to 1/2 of the amount called for in your recipe.
- Fresh vegetables produce the most desirable results. Potatoes, carrots, onions and garlic should washed and cut in uniform pieces, then placed in the bottom of the crock. Canned and frozen vegetables produce overcooked dishes.
- When cooking rice or pasta, make sure you have an adequate amount of liquid for proper cooking. Converted Rice will hold its shape better.
- Tender foods such as pasta, asparagus and snow peas should be added in the last hour of cooking.
- Dairy products such as cheese, milk, and sour cream should be added in the last half hour of cooking.
- Seafood such as shrimp, scallops, and fish should be added in the last 15-30 minutes of cooking. Once the recipe has finished cooking, add seafood and cook just until done.
- Ground beef should be browned and drained before slow cooking to remove grease.
- Spices and seasoning: slow cooking does not intensify spices. In the test kitchen, we recommend adding spices in the last hour of cooking.
- Use fresh ingredients for the best results. Canned foods take less time to cook.
- Time conversion chart for slow cooker filled at least 2/3 full:
Conventional Recipe Time >> Slow Cooker Time on High >> Slow Cooker Time on Low
30 min. >> 1 1/2 - 2 hrs. >> 3 to 4 hrs.
1 to 2 hours >> 4-5 hrs. >> 8-9 hrs.
