Happy Tuesday TKW Family! It’s time for Tuesday’s Tip with the Kitchen Whisperer and today I’m dishing up some Crock Pot tips. With summer in full swing here, it’s about 88F here in Pittsburgh with 172% humidity which means turning on the oven is something we here try to avoid. Thus the crock pot, slow cooker – whatever you call it is my bestie. Truth be told I have 15, no wait 16 (I just got the 4qrt cast aluminum one from All-Clad at their Factory sale a few weeks ago) crock pots of various shapes, sizes and so forth. They all get used and are truly a God-send when it comes to parties. Set it and forget it like the ad says!
Over the years I’ve learned some tricks and tips about these beauties to help you out! In addition, don’t forget to check out my Amazon Store where I share the crock pots I LOVE LOVE LOVE!!!
→ No peeking! I know it’s hard but do NOT lift the lid and peek inside. Most lids are clear nowadays so there is no need to lift and check it out. The issue is, it takes about 20-30 minutes for the crock pot to get back up to temperature each and every single time you take the lid off. That steam and heat is needed to keep it at that constant temperature to cook your dish evenly. To check progress without lifting the lid, spin the cover until the condensation falls off. Then it’s easy to see inside.
→ Brown your meats! By browning your meats and your veggies prior to adding them to the slow cooker your dish will take on a more deeper, richer flavor. Don’t skip this step.
→ Choices of meats The tougher the cut of meat and the less expensive it is, more often this type of meat is better suited for slow cooking. Cooked low and slow on these tougher cuts of meat makes the meat is much more tender.
→ Size matters Okay now that you had your giggle *wink*, when you are adding in your veggies, you want them all uniform in size and cut. You want your items to cook evenly. If you have uneven chunks you’ll end up with half mush and half hard veggies. No fun.
→ What type of buy? When purchasing a crockpot, look for one with a removable liner. They are much easier to clean. If you have a non-removable liner, however, all is not lost! Line your crockpot with a cooking bag and you’ll have no cleanup at all. Spray the inside of the liner with cooking spray before you fill it to make cleanup easier. Easy peasy!
→ Timing One hour on HIGH is equal to two hours on LOW.
→ Temperature The LOW setting is about 200 degrees, and the HIGH setting is about 300 degrees.
→ Less is more! Only fill the crockpot one half to two thirds full. The foods will not cook properly if the appliance is filled to the brim. If the food and liquid level is lower, the foods will cook too quickly.
→ Layers, layers, layers… Vegetables do not cook as quickly as meat, so they should be placed in the bottom of the appliance.
→ Thicken it up You can thicken the juices and concentrate flavors by removing the lid and cooking on HIGH for the last half hour of cooking time.
→ Don’t use frozen food Loading a slow cooker with icy ingredients will keep food in the danger zone where bacteria can flourish (40 to 140 degrees F). So make sure your meat and vegetables are fully thawed before turning the cooker on. The exception: Prepackaged slow-cooker meals sold in the freezer case are fine to use as long as you follow the package’s directions.
→Trim fat For silky sauces and gravies, take a minute or two and cut the excess fat from the meat. Skip this step and you risk ending up with oily, greasy cooking liquid. When possible, remove chicken skin too.
→Adding ingredients at the end The last 30 minutes of cooking is when you can remove the lid and add in your softer vegetables like peas, corn, bell peppers, and spinach. By adding them at this time they will hold up and not turn mushy.
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