crockpot tips

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Crockpot Tips

* Exported from MasterCook *

Crockpot Helpful Hints

Recipe By     : The Best Slow Cooker Cookbook Ever by Natalie Haughton
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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**see below**

1. To avoid breakage or cracking, never add cold water to a hot crockery insert. If you want to soak the hot pot immediately after the cooked food has been removed, add hot water to the hot insert.

2. For best results, most manufacturers recommend that the slow cooker be half to three-quarters full. Refer to the manufacturer's instruction book accompanying your pot.

3. Keep perishable foods, such as meats, poultry, fish, and vegetables, refrigerated until preparation and cooking time. If you opt to cut up vegetables or meats the night before you're planning to cook them, be sure to package each different item separately and store in the refrigerator.

4. Purchase roasts and other large cuts of meats in a size and shape that will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit.

5. To end up with the least amount of fat in finished slow-cooker dishes, use lean meats and skinless poultry, well trimmed of fat.

6. In general, avoid using completely frozen foods in the slow cooker. If necessary, thaw frozen ingredients in a microwave oven before adding to the cooker.

7. To avoid heat loss, refrain from removing the lid during the first three-quarters of the cooking time. If you peek often, an extensions of the cooking time maybe required. Remove the lid only to stir food or check for doneness.

8. Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or voltage may occur. Generally, figure that 1 hour on high is about 2 hours on low. Some recipes should only be cooked on high or low, so follow directions carefully.

9. Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.

10. For best flavor and texture, ground beef or ground turkey should usually be browned on top of the stove before adding to the slow cooker. With few exceptions, it's not necessary to brown other meats.

11. To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.

12. To avoid curdling dairy products, generally add milk, heavy cream, sour cream, or cheese sometime during the last hour of cooking time. If heating cheeses for long period, opt to use processed cheeses or cheese spreads, because they can tolerate more heat. Some dessert recipes in this book use milk, cream, eggs, and cream cheese successfully, but for the most part, they are cooked quickly on the high heat setting.

13. At high altitudes (more than 3,500 feet), it may be necessary to increase the cooking times specified in the recipes here.

14. Flavors often become diluted with long slow cooking; so before serving any slow-cooker creation, taste and adjust the seasonings. You'll not that many of the recipes in this collection add additional spices, herbs, and other ingredients at the end of the cooking time for more pizzazz. To add spark, I also use more seasoned salt and garlic pepper than usual. If you prefer, you can substitute ordinary salt and pepper, but realize there will be a concurrent loss of taste.

15. Because colors fade with long, slow cooking, for eye appeal, dress up slow cooker dishes with a garnish of chopped fresh parsley, cilantro or watercress, basil or other fresh herbs, sliced scallions, chopped tomatoes or red peppers, shredded carrots, shredded cheeses, nonfat yogurt, sour cream, lemon or lime wedges, cooked crumbled bacon, or sliced radishes.

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* Exported from MasterCook *

Crockpot Tips #1

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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***NONE***

1. Buying a Crockpot *Make sure to get one with a removable liner. It is easier to clean. *Buy one size bigger than you think you need. You'll find yourself using it for all sorts of things and you'll wish it were bigger. 2. Using a Crockpot *Most Crockpot recipes call for a cooking time of about 8 hours. If a recipe calls for less time or you will be out of the house for more than the maximum cooking time, use a household timer to start the crockpot at the appropriate time. These are the same timers used to turn lights on and off when you're away.

*Try using your crockpot for long-cooking dishes that you typically cook on the stove, such as beef stew, chili, etc. It cooks unattended, freeing you to do something else. *Don't remove the lid while cooking, especially during the first 3/4 of the cooking period. *Vegetables take longer to cook than meat, so place vegetables on the bottom of the crockpot. **Found this out to my sorrow!

*When purchasing large cuts of meat, make sure that they will fit into your size crockpot. *You can use the crockpot to cook and serve hot dips at a party, such as Chile Con Queso. **I've done this, and it works well!

*You can use the crockpot to serve hot soups at a buffet table.

*You can use the crockpot to make and serve hot holiday beverages, such as Hot Spiced Cider, Wassail, or Mulled Wine. **WOW! WHat a great idea! Posted by Rhonda to the TNT List ---------

By Terrastel/Jamie <listmoms@usa.net> on Aug 16, 1998, converted by MC_Buster.

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* Exported from MasterCook *

Crockpot Tips #2

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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***NONE***

LEAVE IT ALONE The main advantage of slow cooking is to set and forget it. You do not need to tend the pot. By all means do not hestitate to leave your home while your crockpot is on. DO make sure it is not touching the walls or or other appliances. STIRRING Stirring is not required for the great majority of crock- pot recipes. Occasionally I encounter one that requires basting, but that is most infrequently. KEEP IT COVERED LEAVE THE LID ON. I cannot stress this point enough. Every time the crockpot is uncovered, 1/2 cooking time is lost. NEVER remove the lid during the first two hours when baking breads or cakes. Most pots have a glass lid, so you can see pretty much whats going on inside. If for some reason you must open the pot, make sure you do all your additions then to minimize overall heat loss. COOKING TIMES It is best to follow the recipe's instructions, but a general rule of thumb is ONE HOUR ON HIGH EQUALS TWO HOURS ON LOW. If for some reason you cannot be there at exactly the time specified to turn it off, don't worry. Because of the low cooking temperatures your food will not burn. HIGH ALTITUDE COOKING Allow more time than given in the recipe at altitudes over 4000 feet. TEMPERATURES There are generally two temperature settings, low and high. Low is 200 degrees and high is 300 degrees. FROZEN FOODS When using frozen foods in a recipe, thawing prior to adding them to the pot is essential, actually more because you risk damage to a ceramic pot liner more than anything. If you have a metal crockpot you may add frozen items but several extra hours of cooking time must be added as well. (JO's note) (I have cooked frozen food successfully) SPICES Because so little evaporation takes place when cooking with this method, spices tend to be intensified. I am careful not to over-season and just before serving make my corrections. FOIL SPEEDS COOKING To save time, aluminum foil may be placed under the crock pot lid. The foil reflects the heat back onto the food and I feel keeps the heat in the pot a little more effciently. Posted by Rhonda to the TNT List -----------

By Terrastel/Jamie <listmoms@usa.net> on Aug 16, 1998.

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* Exported from MasterCook *

Crockpot Tips #3

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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***NONE***

Crockpot Tips 3 Vegetables intended for the crockpot should be cut into bite-size pieces not only for convenience in eating, but for better cooking, too. Surprisingly, vegetables can take longer to cook than meat in Crockpots. The vegetables will be more tender if you cut the veggies into pieces around 1/2 inch. USING THE CROCKPOT AS AN OVEN: When the oven is full and all burners on the range are in use, (as in cooking a holiday dinner), pull out your crockpot. You can cook such things as bread, puddings, baked beans and custard in the crockpot. USING THE CROCKPOT AS A STEAMER: You can prepare steamed bread or pudding in a shaped molds or jars in the crockpot, too. Do NOT use shortening cans, coffee cans or vegetable cans for cooking in the crockpot. Most cans contain lead and are painted with or sealed with materials that give off toxic gases when heated. If you use jars, use only CANNING jars. They are tempered and will withstand the heat. Choose straight-sided canning jars with WIDE mouths because otherwise it's more difficult to get the food out of the jars. To assure that the bake cake or bread will slip out easily, grease the inside of the jar and lie the bottom of the jar with waxed paper. Cover each jar with a piece of foil greased on one side. Place the greased side DOWN and press the foil around the edges of the jar to seal tightly. BEVERAGES: When it's cold and damp outside, you can simmer hot beverages which will stay at perfect sipping temp. And the aroma of spiced tea or punch will appeal to your family and/or guests. They can serve themselves from the crockpot. PARTY TIME: Dips and other appetizers such as meatballs will stay at the right temp. and consistency for several hours in the crockpot. You can buy crockpots up to a 6-quart size which are ideal.

RHONDA'S NOTES: It is unbelieveably hard for me to KEEP THE LID ON! I want to peek so badly! I'm doing better about it though!

By Terrastel/Jamie <listmoms@usa.net> on Aug 16, 1998.

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* Exported from MasterCook *

Crockpot Tips I

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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judy garnett pjxg05a

The crockpot is ideal for working people who must be away from home all day (or for those days when you must run errands or attend meetings, or for when you're entertaining and want to get the food preparation done early.) The food will simmer for 10 to 12 hours on Low if you must be gone all day or you may cook the food in 5 to 6 hours on High. If you are single, you can purchase a Crockpot as small as 1-quart size. It is a very simple appliance to operate and you will find that the cooked food is very tasty. If you a working person or one who knows they will have a very busy day, you can do most of the chopping and measuring the night before. Then refrigerate these ingredients until the next morning. If your crockpot has a REMOVABLE liner, you can assemble and refrigerate the food right in the liner which will be easy to pop in the crockpot the next a.m. Be sure you don't fill the crockpot so full that the food pushes up on the lid. The crockpot depends on the heat that builds up in the container itself. The lid must stay securely on the crockpot while it cooks. Resist the temptation to take a quick peek or stir frequently. Protect the crockery liner. Do not subject it to sudden temp. changes. Do not preheat the cooker and then add food. Do not pour cool water into the crockery liner while it is still hot after food has been removed. The crockpot is great for cooking less expensive cuts of meat such as beef chuck pot roasts, brisket, and pork shoulder roasts, because the long cooking at low heat tenderizes the meat. The low temp. also keeps the meat from shrinking as much as it does during other cooking methods. For recipes that call for small cuts of meat (especially recipes reduced to fit into 1 quart cookers), keep your eyes peeled for specials at the meat counter. When meat is on sale, it's usually sold in lg. pieces. Buy these cuts and divide them into smaller portions. Wrap individually, label and freeze for later use. Also be on the lookout for packed smaller cuts of meat. If your store offers only lg. roasts, ask the butcher to cut a 1 to 1 1/2 lb. piece for you. Freezing chicken pieces before cooking in the crockpot slows cooking of the chicken and assures tenderness without overcooking when the rest of the foods are done. At least a day before CONTINUED IN NEXT NOTE

busted by sooz

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* Exported from MasterCook *

Crockpot Tips Ii

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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judy garnett pjxg05a

As soon as possible, transfer any lefover food to a storage container and refrigerate or freeze. For extra covenience, use an automatic timer to start the cooker while you're away. However, the food should NOT stand more than 2 hours before the crockpot switches on. If using the timer, assemble the recipe and THOROUGHLY chill it. When time to leave the house, place chilled food in the crockpot. EXCEPTION: If the recipe calls for frozen chicken or fish, do NOT use an automatic timer! The standing time would give the forzen food a chance to thaw, resulting in overcooked fish or chicken. CLEANUP: As soon as you remove the food from the crockpot, uplug it and fill the liner with VERY HOT soapy water. (DO NOT ADD COOL WATER!!) Let the liner soak while you're eating. NEVER IMMERSE THE OUTSIDE PART OF THE COOKER OR LET THE CORD GET IN WATER!! Wipe the outside metal shell with a damp soft cloth and dry with a towel. MAKE AHEAD TIP: The night before, brown the meat, drain well, and wrap in foil. Clean and chop vegetables. Place vegetables, seasonings and liquids into a bowl (or liner, if removable) and chill overnight. Lifting meat loaf into and out of the crockpot is easy if you use foil "handles. Tear off 3 18x2-inch strips of HEAVY foil (or use reg. foil folded to double thickness). Criscross the foil strips in a spoke design on top of a large sheet of waxed papper. Shape the meat loaf in the center of the spoke. Lift the ends of the foil strips to transfter the meat loaf to the cooker. Leave strips under meat during cooking. The strips will enable you to remove the cooked meat without destroying its shape. Layer foods for best result. First, place vegetables in the bottom of the crockpot.Next sprinkle quick-cooking tapioca over the vegetables. The tapioca will thicken the juices as the meal cooks, making a delicious, ready-to-serve gravy. Finally, set the meat atop the vegetables and place the lid on the crockpot securely. For soup toppers, use crushed crackers, shredded cheese, toasted bread cubes or seasoned croutons, plain or cheese-flavored popcorn, shredded carrot, sour cream and snipped parsley or chives. For more elaborate toppers, cut shapes from toast with cookie cutters. (Fun to float on a soup.) For extra flavor, spread the toast with flavored butter, cheese spread or pesto before cutting. Freeze leftover foods in freezer containers with tight-fitting lids. Food expands when frozen. Leave 1/2" head room below rims of containers.You can also cool soup or broth in ice cube trays.

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* Exported from MasterCook *

Grains

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

================== Information file ================== WHOLE WHEAT Is ideal for cereals, soups, salads, main dishes. The usual proportions to cook are 1 part wheat to 2 parts water plus 1/2 - 1 tsp salt. Wheat can be steamed, cooked in a crock pot, pressure cooker or successfully prepared by the oven method:

OVEN: Preheat oven to 300F. combine wheat and water in a pan and bring to a boil. Boil 5 minutes. Remove from heat, cover and place in oven. Turn oven off. Leave wheat undisturbed overnight or for 8- 10 hours.

THERMOS METHOD: is easy, saves fuel and attention and gives a chewy product: Preheat 1 quart thermos with boiling water. Boil 1 cup wheat and 2 cups water for 3 minutes. Place in thermos, seal and let stand overnight. Wheat cracked in grinder or blender can be used for cereal, casseroles, bread,cookies. Proportions are 1 part cracked wheat to 4 parts water for coarse textured bread. Cook enough wholewheat to last at least a week. The ready to use wheat may be stored airtight in the refrigerator for up to 2 weeks. 1 cup wheat makes 4-6 servings. Reheat cooked wholewheat. Serve wit mushroom sauce or gravy in place of potatoes. Use in place of rice for stroganoff, etc. Add cooked whole or cracked wheat to casseroles, chili, spaghetti sauce, sloppy joes, soups, stews, salads,sandwich spreads, etc.

SPLIT PEAS: Should be combined with other protein food for good nutrition. Good in soups or as a vegetable. For a quick soup, grind peas, whole or split,to a flour. (combine with water in a blender for 1 minute) (1 part pea flour to 3-4 parts liquid). Simmer 3 minutes and season. Raw vegetables may be added in the blender or to the soup. Ham flavoring is good. Bean soup may also be made this way.

SOYBEANS: Should be an important part of the storage program. They are very high in both amount and quality of protein. Soybeans are rich in minerals, B vitamins, and unsaturated fats. They can be grown in the home garden and used green or dried. Store dry soybeans in a cool dry place and rotate every 3-5 years. To cook, soak soybeans overnight (3-4 cups water to 1 cupp beans) in the refrigerator. If the beans are hard,boil 2 minutes before soaking. To sak quickly, boil 2- 5 minutes, remove from heat, cover and let stand 1 to 2 hours. If the soaking water isn't bitter, use it to simmer the beans in for 3 or more hours, until tender. Soybeans can be used for baked beans or substituted for lima or navy beans. Use part soybeans in your chili recipe, bean salads, etc.

Origin: HomeMaking Handbook, from Mormon Church, 1978. Shared by: Sharon Stevens

busted 6/7/98

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* Exported from MasterCook *

Grains Information - Whole Wheat

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Origin: HomeMaking Handbook, from Mormon Church, 1978.

busted 6/7/98

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* Exported from MasterCook *

Slow Crockery Cooking Hints Dgsv43a

Recipe By     :
Serving Size : 1    Preparation Time :0:00
Categories    : Info

Amount Measure Ingredient -- Preparation Method
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judy lausch

To convert favorite recipes for slow cookers: : Regular Timing------------------Slow Cooking 15-30 min..................1 1/2 to 2 1/2 hr on high*; 4-8 on low** 35-45 min..................3 to 4 hrs on high; 6-10 on low 50 min -3 hrs..............4 to 6 hrs on high; 8-16 on low

*High= 275 to 350 degrees F.....**Low= 180 to 190 degrees F

TO TEST COOKER TEMPERATURE-TIMING: Fill cooker half full of cold tap water. Heat, covered on high for 2 1/2 hours. If water boils in less time reduce recipe cooking time. If it takes more than 3 hours to boil add cooking time.

FOR SAFETY: Use pot in a safe place where cord is up out of the wat. Never store food in crockery pot. sudden temperature changes can crack ceramic liners. 180 degrees F. is a minimum safe temperature. Read and use cooker instructions carefully.

TO SERVE CROCKERY COOKING: Garnish with parsley, carrot curls, crushed corn chips, tomatoes, sauces, olives, pimentoes, mint leaves, lemon or orange slices.

ADDITIONAL CROCKERY COOKING HINTS: Use timer for starting pot and cooking when you aren't around; Crossed strips of folded aluminum foil under roast will let you lift it quickly and safely to serving dish; Most recipes for low temperature can be prepared in half time on high; A slow pot is excellent for fondues, dips, hot punch, sauces and as a bun warmer. Hope this helps. These ideas formated and brought to you by Judy Lausch DGSV43A

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