Eyring Janet - 200 Slow Cooker Creations

1. For healthier versions of slow cooker meals, use reduced-fat soups and reduced-fat or light sour cream and cream cheese. Ground turkey can be used in place of ground beef.

2. Ground beef or turkey should be browned and drained before adding to slow cooker.

3. 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.

4. Long-grain converted rice is recommended for rice dishes. Do not overcook these recipes or rice will become mushy.

5. To test the cooking temperature of a slow cooker, fill it 3/4 full of water, cover, and turn on high heat for 4 hours. With an instant heat thermometer, test water immediately after lid is removed. Temperature should be at least 180 degrees. If it is lower, we recommend replacing the slow cooker. If it is higher, check all recipes for doneness after 3 hours of cooking.

6. As a general rule, lifting the lid off the slow cooker lengthens the cooking time by 15 to 30 minutes.

7. Stirring is generally not necessary until time to serve.

8. Your slow cooker should be at least half full to ensure proper cooking. If over 3/4 full, additional cooking time may be needed.

9. Recipes that contain raw poultry or beef should cook a minimum of 3 hours on high heat. Combinations of raw meat and fresh vegetables should cook at least 4 hours on high heat.

10. To make cleanup easier, spray the inside of the slow cooker stoneware with nonstick cooking spray before adding ingredients.

11. At cleanup, cool the stoneware liner somewhat before adding water; this will prevent cracking.

12. Adapting favorite oven recipes to a slow cooker:

One hour on high heat is equal to 2 to 2-1/2 hours on low heat. (High heat = 275 degrees; low heat = 200 degrees. Heat varies from brand to brand.)

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

14. Root vegetables (onions, carrots, potatoes, turnips) take longer to cook than meat. Place vegetables 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. Dont add more liquid than a recipe calls for, as liquid is retained. It theres 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 mixed with water.

17. Prepared jarred garlic may be substituted for minced garlic.

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

19. 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, and cook for maximum recipe cooking time.

20. 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.

21. When baking breads or cakes, place 6 to 8 paper towels across the top of the slow cooker stoneware and then place the lid on top. This prevents the breads or cakes from becoming soggy.

22. Searing meat before adding it to the slow cooker isnt necessary, but it does add a richer taste.

Happy slow cooking!