Crockpot Secrets to Success: Tips

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CROCKPOT SECRETS TO SUCCESS: Tips

 

Recipe By :Smart Crockery Cooking, Carol Heding Munson (1996)

Serving Size : 0 Preparation Time :0:00

Categories : Information & Tips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

GARNISH OPTIONS

chopped tomatoes -- seeded

coarsely ground pepper -- or white

grated cheese

ground nutmeg

paprika

slivered -- sliced or

ground nuts

1 sprig fresh herbs -- or chopped

toasted croutons

citrus slices or wedges

sour cream

yogurt

cottage cheese

 

Eight helpful hints for surefire crockery pot success.

 

* Adjust seasonings at the end of cooking. Some spices, such as pepper,

intensify with lengthy cooking. Others, such as garlic, become diluted and less

pungent. Rule of thumb for spices: include whole spices at the beginning of

cooking; stir in ground spices and tender herbs at the end. Before serving,

taste your creation, and spice it up as desired.

 

* Garnish dishes for visual pizzazz. Colors fade with lengthy cooking, and a

simple garnish can really brighten things up. See above for some off-the-shelf

suggestions.

 

* Use small quantities of liquids when cooking soups. Before serving, thin the

soup to an appropriate consistency with water, broth, tomato juice, or milk.

Cover and heat on HIGH until hot, 15 to 60 minutes.

 

* Jump-start cooking by setting the cooker on HIGH for the first hour.

 

* Resist peeking. Every time you lift the lid, cooking time is extended, because

slow cookers aren't designed to crank up the heat when some escapes. These are

slow, steady gizmos, from the start of cooking to the finish. Remove the lid

only during the last half of cooking and do so only to stir food or check

doneness.

 

* Prepare ingredients ahead, if you want, to make best use of your available

time.

 

* Fill cookers half to three-quarters full, advise manufacturers. Refer to the

instructions accompanying your cooker for more information.

 

* Increase cooking times as necessary if you live at a high altitude.

 

Cooking Basics by Food Group; in Smart Crockery Cooking (1996) Carol Heding

Munson IBSN 0-8069-6106-6 >phannema / ELF Archive 98Jan

 

S(Mailing Lists):

" RecipeMaven on 1 Sep 2000 "

 

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Per Serving (excluding unknown items): 4 Calories; trace Fat (10.5% calories

from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

6mg Sodium. Exchanges: 0 Vegetable; 0 Fat.

 

NOTES : Posted to mc-recipe

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0