With our increasingly busy lives, we all search for ways to take the effort out of cooking and meal preparation. Today's crock pot becomes handy for the homemaker who doesn't want to fuss with meals. Simply place them into the crock pot and let them simmer much of the day.
The variety is almost endless for crock pot dishes - meats, casseroles, vegetables, beans, soups, rice and cereals, fruits and desserts. Simply follow the instructions and recipes that accompany your crockpot. There are also recipe books that specialize in crock pot recipes.
Each crock pot varies slightly depending on the shape and size of the pot. Thus cooking times will vary. You should learn about your crock pot so you can adapt recipes to it.
Here are some Slow Cooker Do's and Don'ts.
DO
Cut liquid in half if adapting a recipe for the slow cooker.
Keep the lid on tight, you don't want all your heat and steam to escape (or add 15 minutes for every time you peek).
For color, you may want to brown meats before adding to crock pot.
Liquids don't boil away as in conventional cooking, so you will have more liquid at the end of cooking time than you started with.
Vegetables don't overcook in a crock pot, so all vegetables can go in at the same time.
Slice meat before cooking to help kill bacteria quickly.
Eat slow-cooker meals the next day; they'll naturally thicken in the refrigerator.
Go easy on spices because flavors intensify in the slow cooker. Add fresh herbs towards the end of cooking, or on the plate.
DON'TS
Don't add milk, sour cream or cream until the last hour of cooking.
Lift the lid too much before your dish is done; it takes the cooker that much longer to return to the right temperature.
Use a slow cooker to reheat leftovers or frozen food.
Eat what's been cooking if your power went off while you were away. Be safe and throw it out.
Overfill your slow cooker; 1/2 to 3/4-s full is best.