georgehirschlifestyle.com
SLOWER
TIP: Taking the lid off to stir food causes a slow
cooker to lose a significant amount of heat,
extending the cooking time required. Therefore, it
COOKER
is best not to remove the lid for stirring.

Know-How
- Browning the meat in a skillet
before adding to the slow cooker
(unless your model offers a sear
feature) yields the best results. In a
slow cooker, meat does not brown as
it would if it were cooked in a skillet or
oven. It is not necessary to brown
meat before slow cooking, however,
for the best flavor and look of browned
meat, sear your meat in a pan with a
little oil, then place the meat in the
slow cooker and follow the recipe.
- When preparing a soup or a stew,
you may double all ingredients
except liquids, seasonings, and dried
herbs. Increase liquid volume by half,
or as needed. The slow cooker lid collects steam, which condenses to keep foods moist
and maintain liquid volume.
- Add these ingredients during the last 10 minutes of cooking time. Milk, cream and
sour cream.
- Add Seafood in the last thirty minutes of cooking time, to avoid over cooking it.
- Beans must be softened completely before combining with sugar and/or acid foods
such as tomatoes. Sugar and acid have a hardening effect on beans and will prevent
softening. Dried beans, should be boiled before adding to a recipe (unless your model
offers a boil feature). Cover the beans with 3 times their volume of unsalted water and
bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or
until beans are tender. Soaking in water overnight before boiling will cut down the
amount of boiling time. Discard water after soaking or boiling.
No Peeking: Cooking meats in your slow cooker is perfectly safe. According to the U.S.
Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats
cooked in a slow cooker reach an internal temperature of 170° in beef and as high as
190°F in poultry. It is important to follow the recommended cooking times and to keep
the cover on your slow cooker during the cooking process.
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36