Tuesday Tips- Using a Slow Cooker

Forrest cut a very helpful article out of Men's Fitness.  Here are tips on using your slow cooker effectively.



* Never take the lid off unless you absolutely have to. Each time you lift it, you add 20 minutes to your meal's cooking time.


* More delicate vegetables, like tomatoes, zucchini, and mushrooms, should be dropped on top of your meat in the last 45 minutes of cooking.

* Never fill your slow cooker to past one-half to two-thirds full.

*Vinegar, wine, and orange juice will help meat become more tender.

* It's fine to use frozen ingredients. Just allow a couple additional hours of cooking time and add some warm liquid to keep the pot from cracking.

* Add fish, shrimp, and other seafood during the last hour of cooking.

* Add spices in the last 30 minutes of cooking, or they may become bitter and lose flavor.

* Buy a crock with a removable liner. Otherwise, cleanup really sucks.

* To prevent food from sticking, spray with a bit of Pam before adding ingredients.

* Cut excess fat off meat before cooking and remove the skin from chicken or your meal may end up tasting oily or slimy.

* Avoid putting milk, cheese, and sour cream in your pot until just before serving. You want them to melt--not curdle.

* Never store leftover food in the liner. It takes too long to chill in the fridge--and can become a breeding ground for bacteria.

* Layer dense root vegetables, like potatoes, onions, and carrots (they take the longest to cook), on the bottom of the crock with a bit of water to help them soften.