Tips from slow cooker pros — Take 1

I definitely promote families sitting down and eating dinner together whenever they can. Entrées prepared in a “crock pot” make that easy, especially when everyone is home at the same time. But, fare from the slow cooker is also perfect for busy households with individuals coming and going at various intervals — it accommodates each person’s schedule when they are ready to eat.

What makes the difference between a good slow cooked meal and a great one? In this weekend’s postings I’ll share some tips I’ve learned from slow cooker pros.

Plan ahead for easy clean up

• If you spray the inner stoneware liner of the your slow cooker with no-stick cooking spray before adding the ingredients, you’ll be thankful for your foresight when it’s time to wash it.

High or low?

• One hour on “high” equals approximately two to two-and-a-half hours on “low.” (“High” is approximately 300°F and “low” is approximately 200°F.)

• The temperature setting you choose depends upon how long you want the food to cook. If it’s morning and you want your meal ready in the evening, select the lowest setting. But, if you’re short on time, you can cook the dish on “high” in about half the time it would take on “low.”

• When cooking on “high,” the food should be stirred every once in a while to ensure even cooking. (Don’t do it too often as you’ll lose steam and heat when the lid is removed — which translates to needing extra cooking time.)

• One cook mentioned she likes to start her slow cooker on “high” while she’s getting ready in the morning and then switches it to “low” when she leaves the house.

• To be properly cooked beef, pork and poultry require at least seven to eight hours on “low.” The same is true of most uncooked vegetable and meat combinations.

• The interior of the food inside your slow cooker should reach 140°F or higher within four hours to be safe to eat.

• The stoneware crock of a slow cooker will not withstand the shock of sudden temperature changes. Do not preheat a “crock pot” unless the recipe specifies it. Never preheat the electric base before adding the stoneware bowl.

How long and how much?

 • Many factors can affect how quickly your comestibles will cook — the water and fat content, the starting temperature and size of the food. For example, meat that is cut into pieces will cook faster than whole roasts or poultry.

• Most slow cookers perform best when no less than half-full and no more than three-fourths full. (If your slow cooker is less than half-full, reduce the cooking time.)

• With soups and stews it’s necessary to leave at least a two-inch space between the top of the lift-out crock and the food so that the combination can come to a simmer.

• Crock-Pots® come in a number of sizes and designs to accommodate a range of servings and fit a multitude of occasions — it’s amazing to see the variety of models that are available today at reasonable prices. It’s no wonder that many home cooks end up with more than one slow cooker over time.

Don’t peek

• It’s as tempting to remove the lid from a slow cooker for a look at the simmering food, as it is to open the oven door when items are baking. Both are no-nos! The steam that condenses on the lid helps cook the food from the top. Every time you remove the lid, that steam and significant heat is lost and it takes 15-20 minutes for the cooker to regain the steam and return to the former temperature.

• To get an idea of how things are going inside your “crock pot,” spin or jiggle the lid to clear off the condensation so you can assess the situation.

What’s the lowdown on liquid?

• Food prepared in an oven is cooked by dry heat but food in a slower cooker is simmered. Very little liquid evaporates. It is a common mistake to add too much liquid to mixtures in slow cookers. Usually you’ll have more liquid at the end of cooking instead of less.

• We tend to forget that foods have natural juices in them and those juices, as well as added liquids, remain in the “crock pot” as the concoction cooks.

• One cup of liquid is usually enough for any recipe unless it contains rice or pasta.

 • If you are making your favorite soup, stew or sauce (using a recipe intended for the stove-top), reduce the liquid or water called for in the original recipe. If it turns out too thick, more liquid can be added later.

• It’s next to impossible to overcook in a slow cooker. Due to this extremely moist heat method of cooking, it’s good to know that your food will not burn (with the temperature on “low”) if you get home late and the meal continues to cook beyond it’s designated time.

• Suggestions for reducing some of the liquid include sticking a toothpick under the edge of the lid to tilt it slightly, which allows steam to escape, or removing the lid about 45 minutes before serving time and cooking the dish on the “high” setting. (Otherwise, always cook with the cover on.)

Play it safe

• When removing the lid, always tilt it so the opening faces away from you to avoid being burned by steam.

• Use hot mitts to remove the lift-out crock from the heated base.

• Let the crock and cover cool before washing them in hot, soapy water. Rinse and dry. (Both items may also be washed in the dishwasher.)

• Wipe the electric base with a damp cloth but don’t use abrasive cleansers. Never immerse the base in water!

• Removable stoneware bowls are ovenproof and microwave safe but should never be used on gas or electric burners or under the broiler. CJK