Published 2012
Many old-fashioned slow-cooker recipes specify to cover all the ingredients with liquid before covering with the lid and beginning the cooking process, but this isn’t necessary. Recipes cooked in a slow cooker require much less liquid than those cooked on the hob or in the oven, because less evaporation takes place. This means the liquid that cooks out of any ingredients stays in the container. It is this liquid and any added liquid that creates the condensation, and if you have a glass lid you will see this building up and dropping from the lid back down onto the ingredients. Resist the temptation to add more liquid than specified in recipes until you are familiar with how your slow cooker operates.
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