Slow cooker tips - part 2

1 Servings

Ingredients

Quantity Ingredient
See part 1

Directions

recipe and cook, stirring constantly, until gravy thickesn and bubbles 3 minutes. 26. Dry sherry and Madiera go well in shellfish and creamed dishes. 27. Dry white wines are for poultry and veal casseroles 28. Hearty red wines are best for beef, game and some fish, chicken and duck dishes.

29. Dry vermouth can be used in place of white wine and stores for months.

30. Use the same wines you drink for cooking. 31. Pour a few drops of olive oil over the surface of a dry wine you plan to use just for cooking, if you must keep it for more than a few days. This prevents the air from destroying the wine. 32. In most cases it is not necessary to stir foods in the slowcooker, but in developing some special recipes we found that stirring at the halfway point in the cooking time helped to distribute the food more evenly and keep the heavier foods from all going to the bottom.

33. Use long handled wooden spoons when stirring foods in your slow cooker.

This will protect the inside surface of the cooker and keep your hands from getting too close to the hot food. 34. If your slowcooker has the removable stoneware bowl, you can prepare the food to be cooked the night before and refrigerate in the stoneware bowl. Then in the morning, place in cooker and follow manufacturer's directions for heating. 35. Choose a flat moisture free surface that is in easy reach of a 120V AC wall outlet, and out of th reach of young children.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@... ( CELENA B FEILTEAU) on Aug 29, 1997

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