Six mistakes to avoid when using your slow cooker
USING a slow cooker seems simple and it is – at least in theory. Simply throw everything you need for your recipe into the appliance, turn on the heat, and wait.
A few hours later, you will find a fully cooked dinner waiting for you.
And with many of us trying to cut back on costs, the slow cooker is also a handy helper when it comes to meal planning, creating cheaper dinners that go further.
But are you getting the best out of this clever appliance or is your slowcooker game falling flat?
Here are some of the things you might be doing wrong.
You add herbs too soon
When food simmers for a long time, the flavours soften and mellow, and some herbs are not strong enough to survive to the end. Wait until the end of the cooking time to add soft herbs like parsley and chives.
On the other hand, hearty herbs like rosemary or thyme can go in at the beginning and the flavour will carry through.
You add dairy products too soon
In general, it is also always best to add dairy products like milk and cheese towards the end of the cooking time. If you simmer them for hours, they can curdle or separate.
You are not searing your meat first
If you are throwing raw meat straight into your slow cooker, know that there are better ways. While you technically can slow-cook with raw meat, there is a better way.
You will have better luck in the flavour department if you sear it first – browning adds a nice, caramelised depth to the dish.
Tossing in delicate veggies too early
Not all vegetables should go into the slow cooker at the same time, as some cook faster or slower than others or have a more delicate texture that will break down easily in prolonged heat.
For example, peas and mushrooms can be added to the hot dish closer to serving time.
Tasting before it is done There is a reason most slow cookers have a glass lid. It is so that you can view the process. If you remove the lid, then you will lose heat and moisture.
You are not using the right amount of liquid
How much liquid goes in your slow cooker?
If you are converting a traditional recipe for your slow cooker, be wary of adding too much – you should cut the amount by about half since the lid traps moisture instead of letting it cook off.