How To Use A Slow Cooker? Need Some Tips

[PSLoveCharli]

Hi everyone! This has been a long time question of mine but never got around to really learning about the slow cooker. But now that I'm beginning to work longer hours (leaving my residence in the AM and not returning until later in the evening & then sadly too tired to whip up anything), I'd like to learn. To have something cooking all day but not burning sounds cool.

Any basic tips for beginners from experiences you've had? Thank you!

 

[misfitchick]

If you don't already have a slow-cooker, get one with a timer - especially if you're gone 'all day'. Many times, foods only need to be cooked for a few hours. However, if you're starting from a pre-frozen meal bag that you've put together beforehand, sometimes you can get away with leaving it on low all day. Check out pinterest for LOTS of great, free recipes and also 'make ahead' frozen crockpot recipes.

 

[OhioTom76]

Definitely get one with an electric timer on it that can automatically shut off. It's much safer, especially if you get caught in traffic or have to go somewhere else instead of going straight home after work, or even if you just happen to fall asleep while your at home and it's cooking away.

I've always been told to never put frozen food in the slow cooker. The main reason being is that it doesn't heat the food up fast enough, and it sits at an unsafe temperature for too long of a time - which will cause all kinds of bacteria and other bad stuff to flourish.

Although you need to add some liquid to the cooker to keep things from drying out and burning, go easy on the liquids to avoid bland diluted results. Keep in mind that many of the items you are putting in there are also going to give off moisture of their own. A beef roast, mushrooms, onions, etc... will all sweat a lot while cooking. When I am making BBQ pulled pork, for example, I will slow cook it in a little water or broth, then drain that off and shred the meat *then* add the BBQ sauce. Otherwise, the BBQ sauce gets too diluted and watery from the moisture the meat gives off.

Any sauces that have a lot of sugar in them can sometimes scorch during the slow cooking process, especially if you are cooking on high. You don't need to add everything up front, some ingredients are better added at the end of the cooking cycle. For example, cream or sour cream will separate and curdle if added at the beginning.

 

[MyDigitalpoint]

I got the following tips from an article published by Julie Garden-Robinson, Food and Nutrition Specialist at the NDSU Extension Service:

• Always thaw meat or poultry in the refrigerator or microwave before putting it in a slow cooker.
• Cut the food into chunks or small pieces to ensure thorough cooking.
• Make foods with a high-moisture content, such as chili, soup, stew, or spaghetti sauce. Fill the cooker no less than half full and no more than two-thirds full.
• Keep the cover in place to ensure proper heating.
• Don't refrigerate the leftovers in the slow cooker. Place the food in shallow pans and refrigerate within two hours of the time the cooking is finished.

 

[PSLoveCharli]

If you don't already have a slow-cooker, get one with a timer - especially if you're gone 'all day'. Many times, foods only need to be cooked for a few hours. However, if you're starting from a pre-frozen meal bag that you've put together beforehand, sometimes you can get away with leaving it on low all day. Check out pinterest for LOTS of great, free recipes and also 'make ahead' frozen crockpot recipes.

Thank you thank you! The one that I have does have a timer on it -- so it looks like I'm good to go. Great tips, and I will be sure to check out pinterest as well! One of my favorite social media apps