create delicious meals, ready when you want them, is not hard if you take note of my handy hints.
PLAN
Read the recipes in advance, make notes of what you want to make when (creating a daily and/or weekly menu plan), and ensure you have all the ingredients.
Count back from the time you want to eat to decide when to start cooking, factoring in preparation times as listed in recipes.
PREPARE
Ensure all ingredients are in the form specified in the recipe (e.g., “soaked,” “chopped,” “thawed,” etc.).
If asked to fill the slow cooker in a specific order and not stir, then please do so—items that need longer cooking will be at the bottom.
In most instances the slow cooker will be filled between one-half and three-quarters full.
COOK
Use the specified temperature setting. If pressed for time, you may cook on HIGH for about half the time recommended for cooking on LOW, although flavors generally won’t develop as well.
Periodically turn the insert during the cooking time, if at all possible, to move the insert off any “hot spot.”
Be flexible: Not every slow cooker will cook at exactly the same rate.
Add additional stock (¼ cup at a time and stirred in) and increase the cooking time by half-hour increments if the contents seem too thick before being fully cooked.
To extend the cooking time by an hour or so, prepare everything in advance and hold in the fridge overnight to chill. Place in the slow cooker still chilled, and it will have to come to room temperature in the slow cooker before it can start cooking.
Lift the lid and stir the dish in the last half of the cooking time only, and make sure the lid is off for as short a time as possible.
BE SAFE
Check the manual that comes with your model for specific safe usage requirements. Some inserts cannot be used chilled, on the stovetop, or under the broiler, while others can.
Always touch and move the heated insert wearing kitchen mitts to protect your hands from burns. Take care with the outer casing, as this, too, may be hot.
Do not immerse the outer casing in water: The electrical systems could get wet and become faulty, or even give you an electric shock.
Never leave the cord dangling over the counter, where it may get caught up and pull the slow cooker over.
Don’t start the slow cooker if you’ve just taken the insert out of the fridge; let it come to room temperature first to avoid cracking.
Limit the time you leave food on the WARM setting to no longer than 2 hours. Not only may the food dry out, it may not be kept hot enough to retard bacterial growth.
Do not use the slow cooker to reheat previously cooked food, as the food will not get hot quickly enough to kill bacteria.
STORE AND REHEAT LEFTOVERS
Cool your portioned slow cooker meals to room temperature in shallow containers so the food cools quickly, minimizing time for any bacterial growth.
Once completely cool, cover and transfer to the fridge or freezer. Remember to label any food going into the freezer with the name and date of cooking. As a general rule, store food in the fridge for up to 5 days and in the freezer for up to 3 months.
Slow cooker meals get better over time as the flavors meld and develop. Reheat leftovers completely in the microwave, a saucepan, or the oven at 375°F, until piping hot. Don’t refreeze, and don’t reheat more than once.
Check the chapter introductions for more ideas for using up leftovers.
CLEAN
The inserts and lids are generally dishwasher safe (check the booklet for your model), but they can be hand-washed very quickly anyway. Ensure very hot water is used to remove any possible bacteria.
Wipe the outer casing with a damp cloth once unplugged.
ADAPT FAVORITE RECIPES
Adjusting recipes to or from the slow cooker usually involves adjusting one or more of the following: the liquid, oil, spices, beans, or cooking time. Read the manual that came with your model for more hints, but here are some basic guidelines:
LIQUIDS : Usually, liquid
PLAN
Read the recipes in advance, make notes of what you want to make when (creating a daily and/or weekly menu plan), and ensure you have all the ingredients.
Count back from the time you want to eat to decide when to start cooking, factoring in preparation times as listed in recipes.
PREPARE
Ensure all ingredients are in the form specified in the recipe (e.g., “soaked,” “chopped,” “thawed,” etc.).
If asked to fill the slow cooker in a specific order and not stir, then please do so—items that need longer cooking will be at the bottom.
In most instances the slow cooker will be filled between one-half and three-quarters full.
COOK
Use the specified temperature setting. If pressed for time, you may cook on HIGH for about half the time recommended for cooking on LOW, although flavors generally won’t develop as well.
Periodically turn the insert during the cooking time, if at all possible, to move the insert off any “hot spot.”
Be flexible: Not every slow cooker will cook at exactly the same rate.
Add additional stock (¼ cup at a time and stirred in) and increase the cooking time by half-hour increments if the contents seem too thick before being fully cooked.
To extend the cooking time by an hour or so, prepare everything in advance and hold in the fridge overnight to chill. Place in the slow cooker still chilled, and it will have to come to room temperature in the slow cooker before it can start cooking.
Lift the lid and stir the dish in the last half of the cooking time only, and make sure the lid is off for as short a time as possible.
BE SAFE
Check the manual that comes with your model for specific safe usage requirements. Some inserts cannot be used chilled, on the stovetop, or under the broiler, while others can.
Always touch and move the heated insert wearing kitchen mitts to protect your hands from burns. Take care with the outer casing, as this, too, may be hot.
Do not immerse the outer casing in water: The electrical systems could get wet and become faulty, or even give you an electric shock.
Never leave the cord dangling over the counter, where it may get caught up and pull the slow cooker over.
Don’t start the slow cooker if you’ve just taken the insert out of the fridge; let it come to room temperature first to avoid cracking.
Limit the time you leave food on the WARM setting to no longer than 2 hours. Not only may the food dry out, it may not be kept hot enough to retard bacterial growth.
Do not use the slow cooker to reheat previously cooked food, as the food will not get hot quickly enough to kill bacteria.
STORE AND REHEAT LEFTOVERS
Cool your portioned slow cooker meals to room temperature in shallow containers so the food cools quickly, minimizing time for any bacterial growth.
Once completely cool, cover and transfer to the fridge or freezer. Remember to label any food going into the freezer with the name and date of cooking. As a general rule, store food in the fridge for up to 5 days and in the freezer for up to 3 months.
Slow cooker meals get better over time as the flavors meld and develop. Reheat leftovers completely in the microwave, a saucepan, or the oven at 375°F, until piping hot. Don’t refreeze, and don’t reheat more than once.
Check the chapter introductions for more ideas for using up leftovers.
CLEAN
The inserts and lids are generally dishwasher safe (check the booklet for your model), but they can be hand-washed very quickly anyway. Ensure very hot water is used to remove any possible bacteria.
Wipe the outer casing with a damp cloth once unplugged.
ADAPT FAVORITE RECIPES
Adjusting recipes to or from the slow cooker usually involves adjusting one or more of the following: the liquid, oil, spices, beans, or cooking time. Read the manual that came with your model for more hints, but here are some basic guidelines:
LIQUIDS : Usually, liquid
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