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Post Info TOPIC: Crockpot FAQ's


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Crockpot FAQ's


CROCKPOT FAQ'S

Crockery cooker or slow cooker - what's the difference?

The most common models have a crockery pot insert and the heating elements are housed in the sides, so the heat actually surrounds the food. The two heat settings are low (200 degrees) and high (300 degrees). The slow cooker, or "multi-cooker" usually cooks from the bottom and might have a thermostat allowing a wide range of temperatures. Even if your slow cooker has a crockery insert, you may need to stir some recipes occasionally to prevent scorching. Every time the lid is lifted, add 20 minutes to the overall cooking time.

The commonly used term Crock-PotŪ is actually Rival Manufacturing Company's trademarked name. Most recipes designed for the crock pot are with the two-setting Rival model in mind, so adjust accordingly if using another brand of cooker, and read the manufacterer's instructions.

What are some advantages of slow cooking?

* The extended cooking times allow better mingling of flavors in many recipes.
* The lower temperatures lessen the chance of scorching of foods which tend to stick to the bottom of a pan and burn easily in an oven.
* Less expensive or tough meats are tenderized through the long cooking process. The slow cooker is a good choice for cooking many venison dishes.
* The slow cooker frees your oven and stove top for other uses, and should always be considered as an option for large gatherings or holiday meals.
* Convenience! A slow cooker can be left unattended all day for many recipes. You can put recipe ingredients in it before going to work and come home to a meal.

Does a slow cooker get hot enough to cook foods safely?

Even at the low setting, internal temperatures of foods are raised well above 140 degrees, the minimum temperature at which bacteria are killed.

What foods are not suited to slow cooking?

Natural cheeses tend to break down, so should be avoided, replaced by process cheese, or added late in cooking. Milk will curdle over long cooking times, but you can substitute evaporated milk or stir in heavy cream or sour cream near the end of cooking.

Fish and seafood are not usually good candidates for the slow cooker, and should be added late in any recipe for soup or chowder.

Do I have to brown meats before adding them?

Browning meats help reduce the fat content and enhance the flavor and texture of dishes, but it is not necessary. Because of the condensation in a slow cooker, reduce the liquid if you are making a sauce or gravy from it.

Why are my potatoes still hard after hours of cooking?

Root vegetables, like potatoes, carrots, and turnip, should be cut in small pieces, about 1-inch, and layered on the bottom of the crock so they will start to cook as soon as the liquid heats.

Can I use a timer on my slow cooker?

A timer will allow you to cook a dish requiring 6 hours even though you will be away for 8 hours. Make sure all ingredients are chilled, and for safety, start the cooking no longer than 2 hours later. For poultry, no longer than 1 hour later. The cooked food should not stand for longer than 2 hours after the cooking time ends.

Another alternative for a dish requiring a short cooking time is to cook it the night before, cool for no longer than 2 hours, and refrigerate. Heat it in the microwave the next day.

What size slow cooker should I buy?

Popular sizes are 3 1/2-, 4-, and 5-quart models. Most have removable liners. The 3 1/2-quart models are fine for most dishes and needs, but the 5-quart models allow you to insert other dishes, such as souffle, spingform pans, or pudding molds, giving you a wider range of options. Manufacturers usually recommend filling the pot half to three-quarters full, so if you're cooking for two, this might be an important consideration.

Is it safe to leave my slow cooker unattended all day?

I recommend cooking a few dishes at various temperatures before leaving it unattended. Also, you should always set the pot on a heat-proof surface. If you still have doubts or think your pot isn't heating properly or is over heating, try calling your manufacturer's consumer number. Rival's numbers are:
U.S.: 1-800-557-4825
Canada: 1-800-561-6478

Can I start with frozen food?

Rival recommends adding about 1 cup of warm water to a recipe using frozen meat, which will help minimize the temperature extremes and serve as a "cushion" to protect the crockery.




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