Taste of Home - Taste of Home Slow Cooker Through the Seasons

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Taste of Home Slow Cooker Through the Seasons

Let Your Slow Cooker do the Work for YouAny Season, Any Meal, Any Occasion!

Summer

Fall

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ISBN: 978-1-62145-758-9

ISBN: 978-1-62145-759-6(ebook)

Executive Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Senior Editor: Christine Rukavena

Art Director: Maggie Conners

Senior Designer: Jazmin Delgado

Deputy Editor, Copy Desk: Dulcie Shoener

Copy Editor: Sara Strauss

Cover photography: Taste of Home Photo Studio

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Follow these tips for slow-cooking success every time.

• PLAN AHEAD TO PREP AND GO. In most cases, you can prepare and load ingredients into the slow-cooker insert beforehand and store it in the refrigerator overnight. But an insert can crack if exposed to rapid temperature changes. Let the insert sit out just long enough to reach room temperature (20-30 minutes) before placing it in the slow cooker.
• USE THAWED INGREDIENTS. Although throwing frozen chicken breasts into the slow cooker may seem easy, its not a smart shortcut. Thawing foods in a slow cooker can create the ideal environment for bacteria to grow, so thaw frozen meat and veggies ahead of time. The exception is if youre using a prepackaged slow-cooker meal kit and following the instructions as written.
• TAKE THE TIME TO BROWN. Give yourself a few extra minutes to brown the meat in a pan before placing it in the slow cooker. Doing so adds rich color and flavor to the dish.
• MAKE USE OF SMART LAYERING. Dense foods like potatoes can take a long time to cook. They are often layered in the bottom of the slow cooker, where they can be closer to the heat than an item that is layered on top. For best results, always follow any layering instructions a recipe provides.
• ADJUST COOK TIME FOR HIGH ALTITUDE. Slow-cooking will take longer at a high altitude. Add about 30 minutes for each hour of cooking that the recipe calls for; legumes will take about twice as long.
• WANT YOUR FOOD READY SOONER? Cooking 1 hour on high is roughly equal to 2 hours on low, so adjust the recipe to suit your schedule.

HOW TO KEEP YOUR COOKER CLEAN

ALLOW the stoneware insert to cool before rinsing it. Wash it in the dishwasher or in the sink with warm, soapy water.

DO NOT use abrasive cleansers.

USE a damp sponge to clean the metal base. Do not soak the base in water.

TO REMOVE white mineral stains from the insert, fill the cooker with hot water mixed with 1 cup white vinegar. Heat on high for 2 hours. Empty the insert, let it cool and wash as usual.

1. READ THE RECIPE FIRST. Not only will this ensure you have all the ingredients on hand, but reading the recipe allows you to consider and adjust time elements if necessary. If you live at a high altitude, for instance, youll need to adjust the cooking time accordingly (see how to do that on facing page).
2. CHOOSE THE RIGHT CUT OF MEAT. Lower-cost cuts work better than higher-priced lean cuts. Trim excess fat from the outside, but look for good marbling on the inside. It will break down during cooking and make the meat tender.
3. MAKE SURE THE LID FITS. Be sure the lid is secure, not tilted or askew. Steam held in during cooking creates a seal.
4. GO EASY ON THE ALCOHOL. Alcohol wont evaporate from the slow cooker as it does in stovetop or oven cooking, so use it sparingly. If you brown the meat, use wine to deglaze the pan, then pour the liquid into the slow cooker. This bit of cooking on the stovetop will burn off the alcohol but leave the flavor.
5. DONT OVERFILL OR UNDERFILL. Fill the slow cooker between half and two-thirds full. Less than half full, the food may burn. More than two-thirds full, the food may not cook completely.
6. DONT LET IT GET COLD. If you wont be home when the cooking time is up, be sure the cooker will switch itself to warm. Temperatures between 40 and 140 allow bacteria to thrive.
7. HALVE THE TIME BY DOUBLING THE SETTING. On most models, low is 170 and high is 280. For many recipes, cranking up the heat will cut down the cook time.
8. DONT PEEK! Each time you lift the lid, youll need to add 15-30 minutes of cooking time. Open only when the recipe calls for it.
9. AVOID TEMPERATURE SHOCKS. If your cooker has a ceramic insert, put a dish towel on a cold work surface before setting the hot insert down. Do not preheat your cooker. A cold insert should always be put into a cold base.
10. KEEP IT FRESH. Dont use your slow cooker to reheat food. Instead, use the microwave, oven or stovetop.

HOW TO CONVERT RECIPES FOR THE SLOW COOKER

Almost any recipe that bakes in the oven or simmers on the stovetop can be converted for the slow cooker. Here are some guidelines.

• Select recipes that simmer for at least 45 minutes. Good choices are soups, stews, pot roasts, chilis and one-dish meals.
• Look for a slow-cooker recipe thats similar to the one you want to convert. Note the quantity and size of the meat and vegetables, heat setting and cooking time.
• Theres no evaporation from a slow cooker, so if a recipe calls for liquid, youll need to use less. If a recipe calls for 6-8 cups of water, start with 5 cups. But if the recipe doesnt call for any liquid, add about cup water, broth or juice. All slow-cooker recipes should include some liquid.

Some recipes may benefit from a foil sling or collar. Heres why: