Eyring Janet - 101 Things to Do with a Slow Cooker

101 Things to Do With a Slow Cooker

Stephanie Ashcraft

Janet Eyring

101 Things to Do With a Slow Cooker

Digital Edition v1.0

Text 2010 Stephanie Ashcraft and Janet Eyring

All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review.

Gibbs Smith, Publisher

PO Box 667

Layton, UT 84041

Orders: 1.800.835.4993

www.gibbs-smith.com

Library of Congress Catalog-in-Publishing Data

ISBN-13: 978-1-58685-317-4

ISBN-10: 1-58685-317-1

1. Electric cookery, Slow. 2. Casserole cookery I. Eyring, Janet. II. Title.

TX827.A82 2003

641.5'884DC21

2003004842

Thank you to all the peopleespecially our famlieswho encouraged us to persevere and follow our dream.

8. One hour on high heat is equal to 2 1/2 hours on low heat. (High heat= 275300 degrees; low heat200 degrees. Heat varies from brand to brand.)

9. If your stoneware is removable, never place it on a stovetop burner.

10. At clean-up, cool the stoneware liner somewhat before adding water: this will prevent cracking.

11. Ground beef should be browned and drained before adding to slow cooker.

12. Fresh milk, cream, sour cream, and cream cheese should be added during the last hour of cooking to prevent curdling. Evaporated milk does not curdle and can be substituted for fresh milk in most recipes.

13. Long-grain converted rice is recommended for rice dishes.

14. Root vegetables (onions, carrots, potatoes, turnips) take longer to cook than meat. Place vegetables on bottom and around sides of slow cooker so they get the most direct heat.

15. Tough, inexpensive meat cuts work well. The moist, gentle heat slowly tenderizes these cuts as they cook.

16. Don't add more liquid than a recipe calls for, as liquid is retained.

17. If there's too much liquid at the end of cooking time and you want to thicken it, stir in some instant mashed potato flakes, instant tapioca, flour, or cornstarch.

18. If you start with a frozen cut of meat, add 2 hours to your cooking time on high heat or 46 hours on low heat.

19. For recipes that call for minced garlic, prepared jarred garlic may be substituted.

20. Fresh chopped onion can be used in place of dried minced onion. One medium fresh onion equals 1/2 cup dried.

21. Recipes can be assembled and stored in the refrigerator the night before (unless they call for uncooked pasta). In the morning, place cold stoneware in cold electrical base. DO NOT PREHEAT ELECTRICAL BASE. Once stoneware is in place, turn to preferred heat setting.

22. To remove scratches from stoneware, use Bon Ami or vinegar and baking soda. Baking soda also works well to clean the electrical base. DO NOT SUBMERGE ELECTRICAL BASE IN WATER.

Happy slow cooking!