Holmes - Satisfying Slow Cooker Meals and More: 80 Easy Recipes for Every Taste

It has heating coils that wrap around the sides of the unit and remain on when the cooker is in operation. Usually there are two fixed heat settings - LOW (about 200 o F) and HIGH (300 o F). Some models also have an automatic setting that shifts from HIGH to LOW during use. Many models have removable liners. Multipurpose slow cookers have heating elements located below the food container and dials that indicate cooking temperatures. Because these units cycle on and off, the recipes in this book will not cook properly in these cookers.

What Size is Best? The size of slow cooker you need depends on the number of people you plan to serve. That's why some cooks own several sizes. For one or two servings, the small 1-1/2-quart size works best. It's also handy for keeping appetizers and dips warm at parties. The intermediate 3-1/2 to 4-1/2-quart cooker typically simmers enough to serve three or four. If you have a larger family or five to seven people or want to cook enough for two meals, look for a 4-1/2 or 5-quart cooker.

And if you frequently cook for eight or more, you may want to invest in a 6 to 8-quart model. Avoid Switching Sizes If you don't have the size of slow cooker called for in a recipe, it's important not to substitute a smaller or larger size. To work most efficiently, a slow cooker must be at least 1/2 but nor more than 2/3 full. That's because the heat comes from the coils around the sides, not on the bottom. Most of the recipes in this book give a range of cooker sizes (such as 3-1/2 or 4-quart). Be sure to use one that's within the range so the food cooks to the right doneness within the time listed.

Plan Ahead Because you'll want to start many slow-cooker recipes early in the day, you can eliminate some breakfast-time hassle by preparing ingredients the night before. Here are a few dos and don'ts: Chop vegetables and refrigerate them in separate containers. (You can keep cut-up potatoes from turning brown by covering them with water). Or if your cooker has a removable liner, place the vegetables in the liner, cover it, and keep it in the refrigerator until the next morning. Assemble, cover, and chill liquid ingredients or sauces separately from the solids. If you'd like to brown ground meat or poultry and bulk sausage the night before, be sure to cook it completely.

Then store the meat tightly covered in the refrigerator. Don't brown roasts, cubed meat, or poultry pieces ahead because browning doesn't cook the meat or poultry completely through. Adapting Family Recipes If you'd like to convert a favorite recipe from conventional directions to slow-cooking methods, follow these guidelines: Select a recipe that uses a less-tender meat cut, such as pork shoulder or beef chuck, which usually requires long cooking. You'll need to experiment with recipes that use dairy products because they can break down during extended cooking. If you like, stir in cream, sour cream, or cheese just before serving. Then find a recipe in this book that's similar to your recipe to use as a sample.

It will give you a feel for quantities and liquid amounts. Cut the vegetables into pieces similar in size to those in the sample recipe then place them in the cooker. Trim the fat from the meat and, if necessary, cut the meat to the fit the cooker. Place the meat on top of the vegetables. Because liquids don't boil away as they do in conventional cooking, reduce the liquids in the original recipe by about half (except those dishes containing rice).