Rival Portable Slow Cooker - Manuel (Page 5)

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HINTS AND TIPS (CONT.)
• When converting conventional cooking recipes to slow cooking
recipes, use about half of the recommended amount of liquids,
except in recipes that contain uncooked rice or pasta (see above).
MILK
• Milk, cream, and sour cream break down during extended cook-
ing. When possible, add during last fifteen minutes to half hour of
cooking, until just heated through.
• Condensed soups may be substituted for milk and can cook for
extended times.
SOUPS
• Some soup recipes call for 2 to 3 quarts of water. Add other soup
ingredients to the slow cooker first; then add water only to cover.
If thinner soup is desired, add more liquid at serving time.
• If milk-based soup recipes have no other liquid for initial cooking,
add 1 or 2 cups water. Since milk, cream or sour cream will break
down if heated above boiling point, carefully stir them in at end
of cooking cycle.
MEATS
• For meats, trim fats, wipe or rinse well, and pat dry with paper
towels. Browning meat in a separate skillet or broiler allows fat to
be drained off before slow cooking and also adds greater depth of
flavor to dish.
• Larger roasts, chickens, and hams are the perfect size for your
slow cooker. Select boneless roasts or hams ranging from 2 to 4
pounds for a 4-quart slow cooker, 2.5 to 5 pounds for a 5-quart
slow cooker, and 3 to 6 pounds for a 6-quart slow cooker.
• Bone-in cuts like ribs, loin cuts, or turkey pieces fit easily and cook
well in your slow cooker. Cook turkey legs, thighs, and breasts, up
to 4 pounds for 4-quart slow cookers, 5 pounds for 5-quart slow
cookers, and 6 pounds for 6-quart slow cookers.
HINTS AND TIPS (CONT.)
• If you are converting a recipe that calls for cooked rice, stir in raw
rice with other ingredients; add 1 ⁄
4
cup extra liquid per 1 ⁄
4
cup of
raw rice. Use long grain converted rice for best results in all-day
cooking.
BEANS
• Beans must be softened completely before combining with sugar
and/or acidic foods. Sugar and acid have a hardening effect on
beans and will prevent softening.
• Dried beans, especially red kidney 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. Boil 10 minutes, reduce
heat, cover and allow to simmer 1 1 ⁄
2
hours or until beans are ten-
der. Soaking in water, if desired, should be completed before boil-
ing. Discard water after soaking or boiling.
• Fully cooked canned beans may be used as a substitute for dried
beans.
VEGETABLES
• Many vegetables benefit from slow cook times and low tempera-
tures and are able to develop their full flavor. They tend not to
overcook in your slow cooker as they might in your oven or on
your stovetop.
• When cooking recipes with vegetables and meat, place the veg-
etables in the stoneware before the meat. Vegetables usually cook
slower than meat in the slow cooker.
• Place vegetables near the sides or bottom of the stoneware to
facilitate cooking. Stir in chopped or sliced vegetables with other
ingredients.
• Because eggplant has a very strong flavor, you should parboil or
sauté the eggplant before adding it to the slow cooker.
LIQUIDS
• It is not necessary to use more than 1 ⁄
2
to 1 cup liquid in most
instances since juices in meats and vegetables are retained more in
slow cooking than in conventional cooking.
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