Slow Cooking Tips and Tricks
Slow cooking is supposed to be easy, right? It is - we promise! - but there are a few tips and tricks that will help you perfect your slow cooking skills and start turning out gourmet recipes from your Crock Pot or other slow cooker right away!
Browning
We get a lot of questions about whether it's really necessary to "brown" your onions, garlic, meats, select veggies etc before putting into your slow cooker. Slow cooking is supposed to be easy, right? So why do so many recipes ask you to cook your ingredients before putting them in the slow cooker?
The short answer is "no", browning is not necessary, and our recipes always list this step as optional.
But the longer answer is more of a philosophical one. Are you looking to wow with this dish? Are you cooking for company or a special dinner? Or are you running late and desperately trying to solve the dinner problem on your way out the door? Browning will always add an additional layer to depth to your finished product. The caramelization of meats and veggies helps release flavor.
But when you're in a hurry or not in the mood for extra pan to wash, just skip the browning and move on with your life.
Lifting the Lid
Most slow cooker manuals will warn you not to lift the lid during cooking. The reasoning? Slow cooking is built on slow and consistent heat, and lifting the lid allows the heat to escape, cooling your happily cooking dish. But as any chef knows, smelling, tasting, testing and just experiencing your food is half the fun. (Especially when you don't have to do much else when using your slow cooker!). Go ahead and lift the lid a couple times if you want and stir away - just add 15 - 30 mins or so to your total cook time.
Thickening Your Dish
A slow cooker cooks with the lid on which traps your liquids inside. As such, you won't see the reduction that you see on the stove or in the oven. This sometimes results in dishes that are more watery than you'd anticipated.
Not to worry, there are several ways you can easily thicken any dish:
The Well Stocked Pantry
If you spend enough time trying out slow cooker recipes you will notice the same ingredients tend to pop up time and time again. To be ready for gourmet slow cooker recipes anytime, here are our recommendations to keep on hand:
Cream, Cheese and Dairy Products
Many recipes call for cheese, milk or other dairy products in slow cooking. However, cheeses don't generally stand up well to long cook times and dairy products tend to curdle. When using these ingredients, it's best to add during the last 20 - 30 minutes, or to mix in just before serving.
Fresh Herbs and Lighter Vegetables
Like dairy products, fresh herbs and some lighter vegetables don't stand up well to long cook times. Fresh herbs tend to lose their flavor. Lighter vegetables like spinach, peas, broccoli, and other greens will just turn to mush. When these ingredients are called for, it's best to add during the last 20 - 30 minutes of cook time.
Browning
We get a lot of questions about whether it's really necessary to "brown" your onions, garlic, meats, select veggies etc before putting into your slow cooker. Slow cooking is supposed to be easy, right? So why do so many recipes ask you to cook your ingredients before putting them in the slow cooker?
The short answer is "no", browning is not necessary, and our recipes always list this step as optional.
But the longer answer is more of a philosophical one. Are you looking to wow with this dish? Are you cooking for company or a special dinner? Or are you running late and desperately trying to solve the dinner problem on your way out the door? Browning will always add an additional layer to depth to your finished product. The caramelization of meats and veggies helps release flavor.
But when you're in a hurry or not in the mood for extra pan to wash, just skip the browning and move on with your life.
Lifting the Lid
Most slow cooker manuals will warn you not to lift the lid during cooking. The reasoning? Slow cooking is built on slow and consistent heat, and lifting the lid allows the heat to escape, cooling your happily cooking dish. But as any chef knows, smelling, tasting, testing and just experiencing your food is half the fun. (Especially when you don't have to do much else when using your slow cooker!). Go ahead and lift the lid a couple times if you want and stir away - just add 15 - 30 mins or so to your total cook time.
Thickening Your Dish
A slow cooker cooks with the lid on which traps your liquids inside. As such, you won't see the reduction that you see on the stove or in the oven. This sometimes results in dishes that are more watery than you'd anticipated.
Not to worry, there are several ways you can easily thicken any dish:
- Turn the temp to HIGH and lift or crack the lid for the last 30 - 60 minutes (easiest method!)
- Remove 2 - 3 tablespoons of cooked veggies, potatoes or rice from your dish and puree, mixing back into the dish. Can be repeated until desired consistency is obtained.
- Make a simple roux by whisking together equal parts butter, water and flour on the stove over low heat. Stir in to your dish as needed until desired consistency is reached.
- Add about 1/4 c. flour to the dish when you begin cooking (depending on volume), or, if browning meats, coat in flour before browning.
The Well Stocked Pantry
If you spend enough time trying out slow cooker recipes you will notice the same ingredients tend to pop up time and time again. To be ready for gourmet slow cooker recipes anytime, here are our recommendations to keep on hand:
- Jarred or Canned Tomatoes (jarred is better - less BPA)
- Tomato Paste (easy to buy a tube and keep in the freezer once opened)
- Chicken, Beef, Fish, and Veggie Stocks (homemade or store bought)
- Dried Pasta, Rice, Couscous, Barley, Quinoa (for easy side dishes)
- Frozen Chicken, Beef, Turkey, Pork, Bacon and/or Pancetta, Shrimp and/or Scallops (buy meats in bulk and save!)
- Frozen Veggies like Spinach, Lima Beans and Artichoke Hearts (for easy sides or healthy additions)
- Dried or Canned Beans
- Olive Oil
- Red and White Wine for Cooking (and drinking!)
- Various Dried Herbs and Spices, including less common Saffron, Paprika, Nutmeg, Tumeric, Cayenne Pepper
- Sea Salt and Peppercorns
- Dijon Mustard
- Fresh ingredients should ideally include: Onions, Carrots, Celery, Potatoes, Milk, Parmesean, Lemons, Garlic and Shallots
Cream, Cheese and Dairy Products
Many recipes call for cheese, milk or other dairy products in slow cooking. However, cheeses don't generally stand up well to long cook times and dairy products tend to curdle. When using these ingredients, it's best to add during the last 20 - 30 minutes, or to mix in just before serving.
Fresh Herbs and Lighter Vegetables
Like dairy products, fresh herbs and some lighter vegetables don't stand up well to long cook times. Fresh herbs tend to lose their flavor. Lighter vegetables like spinach, peas, broccoli, and other greens will just turn to mush. When these ingredients are called for, it's best to add during the last 20 - 30 minutes of cook time.