For all you crock pot fans. We have some helpful hints for adapting stovetop or oven braised recipes for the slow cooker or crockpot. Before putting meats and poultry in the crockpot, brown them in a skillet on the stove top. Browning the meat first adds flavor, adds color, and renders some fat. Cook tough cuts at low temperatures. High heat settings will shorten cooking time but the meat will be more tender if cooked “low and slow”. Cut root vegetables into pieces no larger than 1inch. This will help them cook through. Put them in the bottom of the crock pot so they will be surrounded by hot liquid. Foods in a slow cooker release more liquid because of decreased evaporation. Simmering the liquid in a saucepan to the desired consistency is a good idea If you have excess liquid at the end of cooking or if the flavors are watered down. At the end of cooking and when reducing, add more fresh herbs and spices. This will boost flavor and freshness. Wait until the last hour of cooking to add milk, cheese, or sour cream. Long cooking may cause dairy products to separate with the exception of evaporated milk.
Crock on with your bad selves!