Slow cookers are especially great for busy families, but, as with practically any cooking
device or method, there are a fair amount of myths about the right way to use a slow
cooker. It can all get pretty confusing, pretty fast. So, let's discard the myths and get
cooking.
Many home cooks may mistakenly believe that cooking meals in a slow cooker, as opposed
to doing the same in an oven, will result in less flavor. That's believed by folks for
several reasons, from perceived difficulty of salting and seasoning such a big pot of
food, to an inexperienced home cook throwing a whole mix of random, raw ingredients into
a pot all at once and expecting it to magically blend together after a long cook time. While
all that is true to some degree, avoiding these common pitfalls is actually pretty easy.
Making a meal in a slow cooker can still be full of flavor if you know how to adapt to
the specific method that a slow cooker offers.
The top of the list for cooking in a slow cooker is learning how to layer tastes so
that every part of the food will have flavor when it's done cooking.
That includes tips like softening onions and garlic before throwing them in: it really
does make a difference!
And while this may add just a little extra effort, a few minutes spent doing something
like sautéing aromatics, will pay out major flavor dividends later. Also, don't be afraid
to season or occasionally taste your slow cooker meal when possible, as that will help
you course correct when necessary.
Slow cookers are often used in recipes for hearty roasts. And have no doubt that this
classic use of a slow cooker is well-earned, but that's not all these cooking tools can
do for you! In fact, a slow cooker can be very useful to you even if you do not include
any meat at all.
It is true that slow cookers are good for fattier, tougher cuts of meat, because the
extended cooking times will help tough meats to become more tender. However, you'll also
love it for leaner cuts of meat, along with everything from pork to chicken. Just be sure
to adjust cooking times accordingly, as lean cuts may cook faster. Don't be afraid to be
creative with different types of meat!
"Today, we're talking ham hocks, so get ready to rock out, with your hock out!"
Yes, slow cookers are great for stews, chili, and soups. Everyone probably knows that already,
but slow cookers are more than single-purpose pieces of kitchen equipment taking up valuable
storage space. So, put a stop to your worries, as there are all sorts of dishes you can make
in your slow cooker. In fact, any meals that benefit from low, slow cooking will excel
in this pot.
Look at it this way: The slow cook pot is designed to help you prepare any dish that
cooks well at a low temperature and takes extended cooking time. That means everything
from the creamy mac and cheese to those savory enchiladas will be perfect in there. Let your
imagination run free when it comes to considering just what could be made in a slow cooker.
There are a lot of people who still believe that slow cooking pots trap all the moisture
from the food, which then waters the whole meal down. While this is true on a certain
level, it's not necessarily as bad as most people assume, nor is it even something that
you always want to avoid!
All you'll need to do is add a bit of cornstarch in the last half hour or so of cooking, and
finish your meal with the lid off.
This will help you to achieve your preferred consistency and give the dish enough time
to thicken up to the perfect sauce state. Conversely, that extra liquid can also keep
a soup or sauce from over-thickening, resulting in a meal that everyone is going to love.
Remember, meat and vegetables often give off a lot of liquid while cooking, and because
of the lid, it won't evaporate away like it might in a pot or pan. If you happen to add
too much liquid, it can be reduced by cooking on high without the lid for a while. Just
remember to keep an eye on it towards the end to make sure the result is to your liking.
One of the biggest myths about slow cooking is that you must brown your meat first. While
browning the meat can help to add flavor to your final dish, it's also one you can skip
if you're short on time.
To brown, or not to brown? When deciding whether to take the time to brown something before
slow cooking, consider the other ingredients in the dish. Are they very flavorful, such
as spicy enchiladas or a tomato sauce? Or is it something with a little less kick? If
you're cooking something with a mild, subdued flavor, it's worth taking the time for this
extra step. But, if your dish already has a ton of spice and seasonings, you can safely
save yourself some time and skip this.
Slow cooking is a moist heat method of cooking, so meat does not brown easily, but you should
also keep in mind that browning will dry the meat out more. Also, keep in mind that browning
beforehand will shorten the cooking time, as can changing up some settings, like the
amount of time you should be cooking.
Another myth that some people believe is that you should never open the lid when slow cooking.
It makes sense, since this is a mistake that can happen with your oven, perhaps while baking
a cake or cookies. Slow cookers aren't quite so finicky, however, and while frequent, prolonged
peeking can lead to heat loss, a quick look isn't going to hurt anything.
If you are going to be opening the lid mid-cooking, just try your best to do it quickly and when
it's necessary. It even might help in some cases to remove the lid completely near the
end of cooking, especially if you're trying to make sure veggies aren't getting overdone.
Leaving the lid off towards the end of a cook time will allow the dish to continue gently
cooking and thicken slightly, especially if it's set on high. Once the dish is perfect,
change the temperature to keep it warm and replace the lid until you're ready to serve
for that ideal family dinner.
"Elizabeth, honey, how was school today?"
"I dunno."
Adding frozen meat to a slow cooker is actually perfectly fine, as long as you're careful
to do something that you should be doing with meat regardless of the cooking method: keeping
an eye on the temperature.
The USDA recommends checking all meat and seafood internal temperatures with a thermometer
before consumption to prevent foodborne illness, and that's the case whether that's on the
grill, or the stovetop, or in the slow cooker.
Keep in mind that leaner cuts of meat, such as pork or chicken, will cook faster than
fattier, tougher meats, like those roasts. That's because a chicken breast doesn't have
a lot of connective tissue and fat. So if you are dealing with a bunch of diced up chicken
and want to cook it all day, you may want to use fresh meat rather than frozen, simply
to avoid overcooking your meal.
However, with beef, using frozen meat is often a good way to go. It's also a great time saver
if you already have meat waiting in the freezer and decide that you want to toss it in the
slow cooker before you leave for work. For many cuts, there's no real reason to wait
for it to defrost!
There's no real reason not to use the majority of your slow cooker's volume when making a
meal. In fact, Hamilton Beach says that for the best results, you'll want to fill your
slow cooker at least halfway, and preferably, you'll want it two-thirds full.
Some worry that if they overfill a slow cooker, this will increase cooking time and lead to
less flavorful food. But it's actually not a problem. In fact, if you've only filled
your slow cooker halfway, you might want to check for doneness 1 to 2 hours earlier than
the recipe specifies, as the food is likely cooking faster than you might think. Of course,
that's fine if you are on top of it and giving the slow cooker a little extra attention towards
the end of the cook process.
If cooking soups or stews, remember to leave a two-inch space between the lid and food
itself. That way, the recipe has room to come to a simmer without making a mess on your
counter.
Ultimately, any portion size will be fine in the slow cooker if you adapt for it. The
right amount of food in the slow cooker provides the perfect environment for heat to circulate
and to braise or simmer at a steady temperature, so just take a minute and decide what's best
for your particular meal.
Some people are worried about the idea of putting a liner in their slow cooker. For
many, it looks like nothing more than a plastic bag. Will it melt? Will it burn? Also some
people are nervous that plastic may contain chemicals that can seep into food and create
a serious health problem or two. After all, we know we shouldn't be microwaving a lot
of plastics, so is this quasi-mysterious slow cooker liner okay?
The reality is that slow cooker liners have been available for quite some time and, nowadays,
many are free of harmful chemicals like BPA. Many slow cooker users find that liners help
them save a lot of time in cleanup. People who use them often do so because they are
easy, affordable, and make cleaning up a snap. Of course, you'll want to take a minute to
read over any details concerning your liner in the slow cooker manual.
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