Advertisement
Slow Cookers
Appears in
Published 2011
- A slow cooker is excellent for cuts of meat that are usually cooked on top of the stove or braised in the oven. It’s ideal for brisket, pot roast, stews, meatballs, chili and spaghetti sauce.
- Slow cookers come in a variety of sizes. I have an oval 6-quart model with a High and Low setting. A slow cooker cooks foods at a low heat ranging from 200°F to 300°F in a tightly sealed, moist environment. They work best when two-thirds to three-quarters full.
- Spray the insert with nonstick spray for easier cleanup or use a slow cooker bag/liner.
- It’s not a good idea to cook frozen roasts or chicken in a slow cooker. It takes too long for the meat to thaw and reach a safe temperature.
- Cooking meats and poultry in a slow cooker is similar to braising them in your oven. However, slow cookers won’t brown foods—and browning adds flavor. Heat oil in a large skillet on medium-high heat. Add beef, chicken pieces or ground meat to the skillet, working in batches if necessary. Brown on all sides and then transfer to the slow cooker. Scrape up any browned bits from the pan with a wooden spoon, adding a little water, wine or broth. Add liquid and browned bits to the slow cooker. Brown onions in the skillet until golden, then add them to the slow cooker.
- IN A STEW? Here’s how to prevent the vegetables from becoming overcooked. Peel desired veggies (e.g., potatoes, parsnips, carrots) and cut into 1-inch chunks. Place in a bowl, drizzle with 1 Tbsp oil, then season with salt, pepper and desired herbs. Mix well and wrap tightly in foil. Place the foil packet on top of meat and liquid; cover and cook on low for 10 hours. Carefully unwrap veggies and stir into the stew just before serving.
- Reduce the amount of liquid by about 25% in your regular recipe to compensate for the fact that there will be little evaporation during cooking. If there’s too much liquid left, uncover for the last hour of cooking and cook on High setting. Or you can strain the cooking liquid into a saucepan and cook it uncovered on top of the stove over high heat until reduced.
- SLOW COOKER CONVERSION TIMES: If your regular recipe calls for 15 to 30 minutes of cooking, cook it for 4 to 8 hours on Low or 1½ to 2 hours on High setting. If it calls for 30 to 60 minutes, cook it for 6 to 8 hours on Low or 3 to 4 hours on High. If it calls for 2 to 3 hours, cook it for 8 to 12 hours on Low or 4 to 6 hours on High.
- No peeking! Every time you lift the lid it prolongs the cooking time by an additional 20 minutes.
- Boneless skinless chicken breasts get dry and tough if they are cooked too long in a slow cooker (thighs won’t dry out as quickly). Boneless chicken pieces take 3 to 4 hours on Low. Cut-up chicken on the bone takes 4 to 6 hours on Low. Brown chicken in batches in a skillet first for maximum flavor.
- If a recipe calls for 4 hours of cooking and you work full-time, prepare and cook it in your slow cooker when you get home from work. It will be cooked by the time you’re ready for bed. Transfer to shallow containers for quicker cooling and refrigerate overnight. The next day, remove and discard hardened fat. When you reheat the dish, the flavor will be enhanced.
- For recipes that require 8 to 12 hours of cooking, prepare and combine the ingredients in the removable insert and store in the refrigerator overnight. The next morning, put the insert into the heating unit and set the timer. When you get home, dinner will be done!
- Going out for a few hours? You can start the slow cooker on High while you’re still home, then turn it down to Low just before you leave.
- Late for dinner? Timing isn’t crucial. An extra hour of cooking in the slow cooker usually won’t affect the recipe.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title