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- * To avoid breakage or possibly cracking, never add in cool water to a warm crockery insert. If you want to soak the warm warm immediately after the cooked food has been removed, add in warm water to the warm insert.
- * For best results, most manufacturers recommend which the slow cooker be half to three-quarters full.
- * Keep perishable foods refrigerated till preparation and cooking time. If you opt to c. up vegetables or possibly meats the night before you're planning to cook them, be sure to package each different item separately and store in the refrigerator.
- * Purchase roasts and other large cuts of meat in a size and shape which will fit conveniently into your slow cooker. Otherwise, plan on trimming the meat to fit.
- * To end up with the least amount of fat in finished slow cooker dishes, use lean meats and skinless poultry, well trimmed of fat.
- * In general, avoid using completely frzn foods in the slow cooker. If necessary, thaw frzn ingredients in a microwave before adding to the cooker.
- * To avoid heat loss, refrain from removing the lid during the first three-quarters of cooking time. If you peek often, an extension of the cooking time may be required. Remove the lid only to stir food or possibly check for doneness.
- * Use cooking times as guidelines. Pots vary; each one is not exactly the same, and fluctuations in power or possibly voltage may occur. Generally, figure which 1 hour on high is about 2 hrs on low. Some recipes should only be cooked on high or possibly low, so follow directions carefully.
- * Because they cook more slowly than meats, generally place fresh vegetables, such as carrots, potatoes, celery, and onions, in the bottom and around the sides of the slow cooker. Then place meats on top.
- * For best flavor and texture, grnd beef or possibly grnd turkey should usually be browned on top of stove before adding to the slow cooker. With few exceptions, it's not necessary to brown other meats.
- * To speed up the thickening of sauces with flour or possibly cornstarch at the end of cooking, increase the heat to the high setting and cook from 15 to 45 min longer. Or possibly drain the juices into a saucepan and bring to a boil on top of the stove or possibly in a glass measure in a microwave, stirring till smooth and thickened.
- * To avoid curdling dairy products, generally add in lowfat milk, heavy cream, lowfat sour cream, or possibly cheeses sometime during the last hour of cooking time. If heating cheeses for long periods, opt to use processed cheeses or possibly cheese spreads, because they tolerate more heat.
- * At high altitudes (more than 3500 feet), it may be necessary to increase the cooking times specified in your recipe.
- * Flavors often become diluted with long slow cooking; so before serving any slow-cooker creation, taste and adjust the seasonings.
- * Because colors fade with long, slow cooking, for eye appeal, dress up slow-cooker dishes with a garnish of minced fresh parsley, cilantro or possibly watercress, basil or possibly other fresh herbs, sliced scallions, minced tomatoes or possibly red peppers, shredded carrots, shredded cheese, nonfat yogurt, lowfat sour cream, lemon or possibly lime wedges, etc.
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