If you have an old family recipe that you would like to make in the slow cooker, just follow these easy steps.
Cut the liquid required by a third to a half.
Brown meat first for extra color and flavor.
Add vegetables like onions, carrots, and squash at the beginning. Quicker cooking vegetables should be added later.
For a recipe that usually takes around an hour, cook for 4 hours on high or 8 hours on low.
No peeking! Because slow cookers can take awhile to reach optimum heat, it is important to keep them covered throughout the entire cooking period. Every time you lift the lid to check on progress, the cooker loses heat and it can take some time for it to get back up to the correct temperature.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Slow-Cooker Meat Cuts
It’s winter and there’s nothing quite like coming home to a hot meal. You count on your slow-cooker for delicious, almost no effort dinners and it can be tempting to throw just about any ingredients into these amazing appliances. BUT for the tastiest results, you need to know which meats do best in it. Delivering low, even heat over a long period of time, slow-cookers break down the connective tissue in typically tough cuts of meat, making them extremely tender. Here is a quick guide to great cuts of meat for your slow-cooker. The good news is that these cuts are often less expensive which, along with saving you time and energy, will also save you money.
Beef: Slowly cooked brisket becomes incredibly tender. Look for marbling. The white steaks of fat are what adds flavor. Beef chuck is another favorite for long braises.
Chicken: Go with dark meat. Thighs and drumsticks are cheaper and richer in flavor than white meat and stand out in soups and stews. Brown or remove the skin before cooking for the best results.
Lamb: Cooked low and slow, lamb shanks become rich and complex flavors. Have your butcher slice them crosswise to fit into your slow-cooker. Lamb shoulder is also a great choice for slow-cooking.
Pork: Always a classic, pork shoulder is a tough cut that becomes silky and flavorful after hours spent simmering in its own juices.
For most of us, it’s cold outside so bring out your slow-cooker and let it work its magic while you’re busy doing other things.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen