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Crockpot Success
- Buy roasts and other large cuts of meat that will fit in
your crock pot, or plan to trim them to fit.
- Remove skin from poultry and trim excess fat from other
meats before cooking.
- Fresh root vegetables, such as potatoes, carrots, and onions,
should be placed in the bottom of the pot, under the meat,
for faster cooking. They tend to cook more slowly than meat.
- When thickening sauces near the end of cooking time, turn
the heat setting to high to speed the process. Taste the
liquid first, though; if it lacks flavor, it may be best
to reduce by simmering several minutes uncovered.
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- Do taste and season. Since slow cookers sometimes dilute
flavors over a long period, be creative with your seasonings.
Seasoned salt, garlic powder, seasoned pepper, and
complementary herbs and spices are best added near the end
of cooking.
- Colors tend to fade in slow cooked foods, but a garnishes
such as chopped fresh parsley, chives, tomatoes, red peppers,
cheese, or sour cream can add much visual appear.
- Bonus Tip: Use a crock-pot to revive stale potato chips and crackers. Place them in the pot but do not cover. Heat on low setting for two to four hours and they'll be crisp and warm.
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