1) Make sure you are using the right size cooker.
A slow cooker needs to be quite full in order to heat evenly and cook properly. I have used pretty much all of the different types of cookers on the market, and have now collected quite a few -- (I now have 14! in the house!)
I realize that storage space is at a premium, but consider getting a smaller slow cooker if you find that you aren't filling your crock at LEAST 2/3 of the way full each time you use it.
This goes against the bigger-is-better American mentality. I know. I'm sorry.
2) Start easy.
The reason they come with a little book full of stews and soups is because they are easy and somewhat fool-proof.
3) Cook for the shortest and lowest cooking time if you are going to be out of the house.
huh?
I know, it doesn't make sense.
If you are going to be out of the house for 10 hours, and the cooking time says 6-8 hours, don't set it for 10. Set it for 6, and then let it stay on warm for the rest of the time you're going to be out of the house.
Worst case, the meal isn't quite done and you flip it to high while you change your clothes and set the table.
The cooking time is a range. You have to get a feel of your slow cooker (which is why you should start with the easy ones, first) and figure out due to your altitude, humidity, etc. how long things will take.
You will get a feel, I promise. I'm a complete dunder-head when it comes to cooking, yet I can slow cook. You can, too. I promise.
4) But my slow cooker doesn't switch to warm!
If you don't have one of the newer "smart" pots, and you plan on being out of the house for a long period of time, you should really invest in one.
These are the slow cookers I happen to use in my own home, and I've heard from readers that they have been able to score them for *quite* cheap at garage sales or on Craigslist.
5) I think my slow cooker releases too much moisture.
Okay. Some of the newer slow cookers have a slot in the stoneware for a spoon to rest, or there is a vent hole in the glass lid.
I have no idea why the manufacturers have put those things in. They certainly didn't ask me my opinion!
When you release steam through these holes or slots, your food dries out.
You can remedy this by putting down a layer of foil over the stoneware, and then put the lid on like normal.
PLEASE BE CAREFUL!!! when taking off the foil---the steam will shoot right out.
6) I want to make something small but only have a great-big-huge cooker.
That's okay.
All you need to do is simply insert an oven-safe dish into your cooker and then put your food into the dish.
This will create a smaller cooking vessel which will insulate your food and keep it from getting over-cooked or lost in a huge machine. I use corningware or pyrex, but metal pans are fine, too.
I hope this helps a bit!!
Happy Slow Cooking!!
steph
