| | Crock Pot Tips Here are a few hints to take the guesswork out of using your crock pot. - Trim the fats and wipe meats well to remove residue. If the meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker. Season with salt and pepper. Place the meat in cooker on top of vegetables.
- For roasts and stews, pour liquid over the meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.
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- Most vegetables should be thinly sliced or placed near the sides or bottom of the crock pot. Meats generally cook faster than most vegetables in a slow cooker.
- Use whole leaf herbs and spices for the best and truest flavor for all day cooking. If ground herbs and spices are used, they should be stirred in during the last hour of cooking.
- Milk, cream and sour cream tend to break down during extended cooking. When possible add during the last hour of cooking. Condensed soups may be substituted for milk, etc. and cook for extended times.
- Specialty dishes such as stuffed chops or steak rolls, stuffed cabbage leaves, stuffed peppers or baked apples can be arranged singled layer so they cook easily and serve attractively.
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