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HERBS AND SPICES:
•
Fresh herbs add flavour and colour, but should be added at the end of the cooking cycle as the flavour will dissipate over
long cook times.
•
Ground and/or dried herbs and spices work well in slow cooking and may be added at the beginning.
•
The flavour power of all herbs and spices can vary greatly depending on their particular strength and shelf life. Use herbs
sparingly, taste at end of cook cycle and adjust seasonings just before serving.
MILK:
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Milk, cream, and sour cream break down during extended cooking. When possible, add during the last 15 to 30 minutes
of cooking.
•
Condensed soups may be substituted for milk and can cook for extended times.
SOUPS:
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Some recipes call for large amounts of water. Add the soup ingredients to the slow cooker first then add water only to
cover. If a thinner soup is desired, add more liquid when serving.
MEATS:
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Trim fat, rinse well, and pat meat dry with paper towels.
•
Browning meat in a separate skillet or grill pan allows fat to be drained off before slow cooking and also adds greater
depth of flavour.
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Meat should be positioned so that it rests in the stoneware without touching the lid.
•
For smaller or larger cuts of meat, alter the amount of vegetables or potatoes so that the stoneware is always ½ to ¾ full.
•
The size of the meat and the recommended cook times are just estimates and can vary depending upon the specific
cut, type, and bone structure. Lean meats such as chicken or pork tenderloin tend to cook faster than meats with more
connective tissue and fat such as beef chuck or pork shoulder. Cooking meat on the bone versus boneless will increase
required cook times.
•
Cut meat into smaller pieces when cooking with precooked foods such as beans or fruit, or light vegetables such as
mushrooms, diced onion, eggplant, or finely minced vegetables. This enables all food to cook at the same rate.
•
When cooking frozen meats, at least 1 cup of warm liquid must first be added. The liquid will act as a "cushion" to
prevent sudden temperature changes. An additional 4 hours on LOW or 2 hours on HIGH is typically required. For larger
cuts of frozen meat, it may take much longer to defrost and tenderise.
FISH:
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Fish cooks quickly and should be added at the end of the cooking cycle during the last fifteen minutes to hour of cooking.
LIQUID:
•
For best results and to prevent food from drying or burning, always ensure an adequate amount of liquid is used in the
recipe.
•
Ensure the stoneware is always filled a minimum of ½ full and a maximum of ¾ full, and adhere to recommended cook
times.
BABY BACK RIBS Serves 6–10
2–4 racks of baby back ribs, cut into 3–4 pieces each
475–950 ml barbecue sauce
2–3 onions, chopped
1.
Place ribs in Crock-Pot
2.
Cover and cook on Low for 8 hours or on High for 4 hours, or until meat is tender.
3.
To serve, cut ribs between bones and coat with extra sauce as desired.
BBQ PULLED PORK Serves 6–8
slow cooker. Top with onion and barbecue sauce.
®
RECIPES
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