Slow-Cooker Tips

cooker for years to come.

• Trim all fat from meat and poultry, says Rick Rodgers, author of The Slow Cooker Ready And Waiting Cookbook. Fat retains heat, and large amounts could raise the temperature of the cooking liquid, causing the meat to overcook.

• Place root vegetables, such as carrots and potatoes, in the bottom and around the sides of the slow cooker, says Natalie Haughton, author ofThe Best Slow Cooker Cookbook Ever. Meat should be placed on top of the vegetables.

• Cut down on preparation time by using prepackaged ingredients. Haughton recommends scalloped potato mixes, canned tomatoes and soups, seasoning mixes, and frozen vegetables that have been thawed.

• To speed up the cooking time of most recipes, including soups and stews, follow the rule that 1 hour on High is equal to 2 hours on Low. Haughton does not recommend this tactic for cooking desserts.

• Because steam accumulates on the slow cooker's lid, the contents of the crockery tend to get watered down. To compensate, Haughton cooks with large quantities of herbs and spices, including cumin, garlic pepper and seasoned salt.

He also uses thickeners such as flour, cornstarch and tomato paste are used to give texture to the dish. Adding color to the finished product is important, says Haughton. Chopped parsley, shredded cheese and lemon wedges are some of the foods she uses as garnishes.

• When adapting your favorite recipes to the slow cooker, it is important to keep the watered-down effect in mind. "You'll start with a lot less liquid," says Haughton. "If something calls for 6 or 8 cups of water, start with maybe 5." She also recommends taking a slow-cooker recipe you are pleased with and adapting your recipe accordingly.

• Do not lift the lid while the slow cooker is cooking, unless otherwise indicated in the recipe. The loss of steam adds an additional 15 to 20 minutes to the cooking time, says Rodgers.

• Never place a hot crock on a cool surface, says Lora Brody, author of Lora Brody Plugged In. Likewise, a crock that has been refrigerated overnight should never be placed in a hot base unit. Stoneware is sensitive to dramatic changes in temperature, and breakage or cracking may result.

• To clean the crockery, wash it in the dishwasher or in warm, soapy water. Abrasives should never be used, says Rodgers, because they can scratch the crockery. Food can become trapped in the scratches and bacteria may grow. Rodgers also cautions users never to immerse the metal housing unit in water; instead, use a sponge to wipe it clean.