Slow Cooker

What could be easier than preparing a pot, roast, simmering steak, soup, stew or chili in a slow cooker?

Meat made deliciously tender and with less shrinkage. A slow cooker allows you to attend to your busy schedule, and return to a delicious" home cooked" meal.

Imagine coming home to the wonderful aroma of simmering hot Chili. Also, the peace of mind knowing dinner will be on the table as soon as you get home.

As well as making life easier, some other benefits of a slow cooker:
It can serve as an extra serving pot.
It won't heat up your kitchen.
It won't dry out food.
It can also be used to cook desserts. Stewed Strawberries and Rhubarb is a favorite of my family.

Some Tips & Hints:

• Browning the meat first is not necessary, but it can improve the flavor and allows you to drain off excess fat.
• Hot Beverages can be kept warm, then served right from the cooker.
• Dairy products should be added during the last hour of cooking. Processed cheese and cheese spreads do better than harder cheeses.
• Vegetables can be peeled and cut the night before. Cover and refrigerate.
• Some vegetables require as much cooking times as the meat, so arrange large chunks of celery or carrot on the bottom and cover with liquid..
• Don't worry about over-cooking. The food will not burn or taste over-cooked.
• One hour on High setting equals two hours on Low.
• Whole-leaf herbs and spices are best for all-day cooking. Ground herbs and spices should be stirred in during the last hour.
• No peeking--always cook with the a cover on. Removing the cover allows heat to escape and adds 15 to 20 minutes to the cooking time. The only time this rule doesn't apply is if there is too much liquid. You can then remove the cover, turn control dial to HIGH and reduce the liquid by simmering. This will take 35 to 45 minutes.
• Whole poultry, such as chicken and Cornish hens, should not be cooked in slow cookers because safe cooking temperatures cannot be reached quickly enough near the bone.
• To thicken the juices, remove 1 cup of juice and combine with 1 tablespoon water and 1 tablespoon cornstarch. Place in saucepan and cook, stirring over medium heat until mixture boils. Cook until slightly thickened.
• The cooker should be at least half-filled for best results but not more than three-quarters full.
• Pasta should not be included in ingredients that you are assembling the night before.
• The best form of rice is converted because it is less likely to become too sticky or mushy.
  
  
  

  Recipes for the Slow Cooker

  French Onion Soup
  A delicious soup that can be done in a slow cooker
  
  Stewed Rhubarb
  A nutritious flavourful and low-cal dessert.
  
  Beef Stew
  A nutritious complete meal.
  
  Stove-Top-Stuffing
  A simpler way of cooking poultry stuffing and preparing enough for everyone.
  
  

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  Remember where you got this
  Slow Cooker information - Tips & Hints
  OOdles of Recipes