Some cooks swear that sautéing vegetables or browning meat in a skillet beforehand adds a lot to the creation’s flavor and appearance. Others say the beauty of using a slow cooker is that the entrée cooks in the appliance reducing the need for additional prep work. Individuals need to make their own decisions on this point and they may vary depending upon the recipe and time available.
It’s a good idea to trim as much visible fat as possible off of meat before placing it in the appliance to avoid greasiness.
If you’re making a dish that involves gravy at the end, you may choose the extra step to brown the meat first and then scrape all the browned bits from the bottom of the skillet into the cooker along with the meat to add more flavor to the sauce.
Thickeners like cornstarch and flour don’t work well in slow cooking methods. Add quick-cooking tapioca at the beginning when you want thick gravy — it thickens as it cooks. Or, thicken foods that are too thin with a cornstarch and water mixture before serving. Remove the meat and veggies, turn the setting to “high” and let the liquid boil for about 15 minutes.
It’s likely best to defrost meat or poultry before placing it in a “crock pot.” An alternative is to cook combinations containing frozen meats an additional four to six hours on “low” or two hours on “high.” Don’t cook large amounts of frozen foods, such as roasts or chicken unless you add at least one cup of liquid with the meat — the liquid acts as a “cushion” to prevent sudden changes in temperature that could crack your stoneware crock.
What cuts of meat are best?
• A slow cooker is perfect for less tender cuts of meat such as round, flank or Swiss steaks; pot or chucks roasts; short ribs and corned beef brisket. Because the meat is simmered in liquid for hours, it becomes tender and juicy.
• The higher the fat content of the meat, the less liquid is needed. If you cook meat with a lot of fat or marbling, place thick slices of onion underneath it so that the meat will not sit on and cook in the fat.
• Seafood is not suited for extended cooking in a “crock pot.” It should be added within the last hour before serving.
• Vegetarian burgers may be cut up and used in place of ground meat in slow cooker recipes.
Thoughts on veggies…
• When you’re preparing vegetables and meat at that same time, put the vegetables on the bottom and sides where they will be kept moist — especially if you are using cooking on “low.” (Meats generally cook faster than most vegetables so if you are planning to cook your dish for a few hours only, make sure that the vegetables are thinly sliced or chopped.)
• On the other hand, if you want crisper veggies such as green peppers or onions, consider stirring them in during the last hour or two. Mushrooms are another item to think about adding towards the end of cooking, depending upon the texture you want them to have.
• Dry beans should be boiled before adding to a recipe. Cover the beans with three times their volume of unsalted water and bring to a boil for 10 minutes. (Discard the water after boiling.)
• To prevent potatoes from turning dark, stir one-half teaspoon cream of tartar into one cup of water. Slice the potatoes and stir them into the mixture. Drain them, place in the cooker and continue with the rest of the recipe.
• It is necessary to have some liquid in a vegetable-type casserole to prevent scorching on the sides of the crock.
What about pasta and rice?
• Cooked rice or pasta should be added during the last hour of cooking to prevent them from disintegrating.
• Actually, rice does not need to be previously cooked. If a recipe calls for cooked rice, feel free to stir in the raw rice with all the other ingredients and add one extra cup of liquid per cup of uncooked rice.
• If you are planning to cook a dish all day (on “low,” of course) use long-grain converted rice for best results. Don’t use minute or quick-cooking rice for slow cooking.
• Pasta should not be overcooked if you’re planning to add it to a dish that’s simmering in a slow cooker. Cook noodles, macaroni and so on only until slightly tender because they will continue to soften in your “crock pot” concoction.
When should dairy products be added?
• Ingredients such as milk, cream and sour cream curdle and separate when cooked for a long time. Add them during the last 20 to 30 minutes, if cooking on “low” or the last 10 minutes if the temperature setting is on “high.”
• Evaporated milk and condensed soups work perfectly for slow cooking. CJK
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