Slow Cooker Week, Day 1: Slow Cooker Basics

Posted by Caroline Wright

For those of you who haven't picked up this month's Everyday Food, we have a collection of slow-cooker recipes in our Slow Cooker Surprises story. This story came about as a response to the many requests that we receive at the magazine for slow-cooker recipes -- and we thought it was a great idea. We know that, despite how busy you are, you have bellies to fill at dinnertime. It's the season for apple and pumpkin picking, Halloween, and getting out your slow cooker in order to go on with your life. Spend this week with me, and I'll let you in on some tips, shortcuts, and recipes from our archives and online blogger buddies that will save you time and energy.

But first, let's cover some of the basics of slow cookers. Keeping in mind just a few tips will ensure that your recipes come out just right. So, let me help you discover (or remind you of) what I know will be one of your favorite kitchen tools!

Types of Slow Cookers
Slow cookers come in a variety of shapes, capacities, and degrees of interactivity. The most important thing to consider when you're in the market for a slow cooker is how much you're looking to cook, and how your schedule works. I find it helpful that if I'm out of the house for longer than eight hours, my slow cooker reverts to a "warm" setting after the cooking time is through. Our slow cooker in the test kitchen is a standard 5-quart, round, dual-setting (high/low) slow cooker, and it works really well for us.

Slow-Cooker Recipes
The recipes that work best in slow cookers are foods that benefit from long cooking times of steady, low heat like braises, stews, and soups. We departed from the expected recipes in our Slow Cooker Surprises story, out on newsstands now, which I hope that, after this week together, you'll be inspired to pick up and try.

Five Tips for Slow Cooking
1. Don't open the lid: It's the cardinal rule for slow-cookers. It might be tempting, but every time you do, add 30 minutes to your cooking time.

2. Layering vegetables: How veggies cook at their various rates is reflected in how we indicate veggies should be layered. It seems like a fussy step, but it will make all the difference!

3. Dried vs. canned beans: They aren't interchangeable. Dried beans are used to withstand longer cooking times, whereas canned beans would be stirred in at the end for gentle, quick cooking.

4. Proper equipment: In order to keep your food at safe temperatures, your slow cooker should be filled no less than half but not more than two-thirds.

5. Safety first: If you have any other questions about slow-cooker safety, check out the USDA's overview for more information.

So, tomorrow we have big-batch stews to look forward to. What kinds of tips and tricks do you have to add to get us started?

This post is part of our "Slow Cooker Week" series. See Day 2: Big Batch Stews, Day 3: Braised Meat, Day 4: From the Test Kitchen, and Day 5: Slow-Cooker Entertaining.

Comments

[Karina's Kitchen]

I love slow cooked comfort food. I'm a big fan. And this is the perfect time of year to slow cook warming stews, soups and chili.

My tips are on adding creaminess and boosting flavor. Add coconut milk, cream or dairy milk near the end of cooking time and heat through gently (all day in a slow cooker can curdle the milk or cream).

Taste test before serving- and if it needs a little boost, squeeze in some fresh lime or lemon juice to brighten the flavor. Or add a touch of balsamic vinegar, if it's more appropriate. Stir through and serve.

I sometimes will serve a slow cooked soup with a fresh garnish of finely diced red onion as contrast. Chopped fresh herbs are excellent for this as well.

I look forward to reading more this week. Thanks for a series on an under-appreciated cooking tool- the humble slow cooker.

[Alejandra]

I just recently got my first slow cooker as a gift from my boyfriend (I promised him "delicious stews and soups ready when we get home from work." It worked.) So far I've only made one dish (beef bourguignon), which came out delicious, but I'm ready to try out more things. As a very hands-on cook who loves to be in the kitchen, this is a completely new approach to cooking for me. Can't wait to try out some of the (surely) delicious recipes you post!

[Andrea]

I use my slow cooker year-round, though it starts getting regular use when the leaves start to fall and the air gets a chill. We make soups, beans, and chilis in our slow cooker, and I even like to make pulled pork in it. It's so convenient to put on a meal in the morning and have it ready in time for dinner. My tip is on slow cooking chicken. Place the dark meat on the bottom of the pot and the white meat on top of the dark. The dark meat naturally takes longer to cook, and placing it directly next to the heat source helps the chicken to cook more evenly.

[Misty Gibbs (MyInspirationLounge.com)]

Great ideas! I also love the one-pot meals. I added your blog to the Cook & Entertain section of My Inspiration Lounge to spread the love!

Thank you for your great recipes!
Misty with My Inspiration Lounge
http://www.myinspirationlounge.com

[Susan]

I'm looking forward to the recipes and how-to tips. I've had my slow cookers for about 20 years, but have only used them when entertaining to keep food warm. I could really use the time saved by using my slow cookers, but lack the proper know-how.
Thanks for listening to your readers.

[Susie in Camden]

My favorite tip for making a knock-your-socks-off roast beef is adding French Onion soup to the pot. I actually prefer using the dry onion soup mix and canned beef broth.

[Wendy]

WAHOO!!!! I'm so glad to see this topic discussed. My husband is a strict meat and potatoes man while I'm a soup and veggie girl. My crock pot has only seen chili and soup, i'm so looking foward to learning how to cook different meats and meals with my slowcookers! Thank you Martha and team!

[Caroline Wright]

Wow, guys, thanks for the enthusiasm! I am really excited to share all of this with you, too. Karina, thanks for your continued inspiration-- I'll be mentioning you this week-- and I couldn't agree more about the taste-testing! Andrea, you, too-- I hope you get as much inspiration from me as I did from you (keep an eye out this week, I'll be mentioning your yummy recipes and site a few times). Alejandra, Susan, Misty, Wendy, I have a lot ahead for you so keep checking back.

Thanks, everyone! We love to hear from you.

[Condie]

Martha Stewart is so well organized, I am always surprised at how long it takes to navigate her website. Every single screen takes so very long to come up. Is there a better way? Thanks.

[SallySea]

I made the Chicken Chili Tacos in my slow cooker from this month's Everyday Food. With the leftovers I made a terrific Spicy Chicken Soup (just saute onion, carrots, celery; add chicken stock, the leftover chicken and some leftover rice). Dinner rounded out with a green salad and some cornbread.

[Becky D]

Hi there! I have this month's Everyday food issue, but I do not have a slow cooker! Is there a way to make these recipes without one? I have a 4-qt. covered sauté pan that I could use in the oven - would that work? I know that I need to invest in a dutch oven sometime soon...I'm a newlywed who is very excited to cook! :)Thanks as always for the posts.
PS: Made the Chicken Chili Tacos last night, cooking the chicken on low in a covered sauce pan. I am sure the slow cooker gives the meat a lot more flavor.

[Sigari]

Responding to Becky D:

You may be interested to know there is at least one slow cooker that can double as a dutch oven. Just use the crock by itself in the oven or even on the stove top (but use medium or lower heat). I just purchased this type as my second "crock pot." Look for the 5 quart One Pot at any discount store. I purchased mine, on markdown, for $20.

May you have a long and loving marriage, Becky.

[martha parton]

I listen to all of the food shows on Martha Stewart radio. Recently a mother called in to say that she wants to serve eye of the round to her family but it is always dry. This recipe was my mother's and produces a roast that is fall apart tender and a big hit with our family for decades:

Eye of the round roast
1 c. orange juice
2 T. white vinegar
1/4 c. soy sauce
1 t. ground pepper
1 clove garlic

Combine all ingredients and marinate in a sealed food bag overnight. Pam spray crock pot. Pour contents of bag into crock pot and cook on low for 8-10 hours.

The reserve liquid after cooking is good over rice or mashed potatoes. Also good for bread dipping.

I adapted the original recipe for the crock pot.

Original recipe by Mary Helen Miller-
Mom used a cooking bag instead which when cooked in the oven according to package directions, produces a sliceable roast that is a little drier but still moist.

[Jen]

Oh, marvellous! Mom made good use of her slow-cooker, and still has the one she received for my parents' wedding. My grandparents gave one to me for Christmas when I got my first apartment, much to my delight.

Though I use it year-round, it gets a lot of use once cold weather hits; there's something about a home smelling of food that seems so much warmer now that the temperature has dropped. I've even mulled cider, punches, and cranberry juices in my Crock-Pot for parties, and it's always a huge hit, especially because (for some reason) many younger people are only just being introduced to slow-cookers. To see one on the party table with a warm, fragrant, tasty libation seems to really open up a lot of eyes.

I agree wholeheartedly with the fried onion soup mix tip. It works with just about anything. Also...spraying the inside of the cooker with butter spray or 'greasing' it with an old butter wrapper helps with cleanup big-time.

I made the chicken tacos last night, and not only were they fantastic, the smell was terrific (though I had to add cumin, one of my favourite things). Tomorrow it's the pork chops, thanks to another super-busy day and, of course, Martha Stewart Food! Can't wait to see all of your tips and recipes.

[Marjorie]

I have a 6.5 quart slow cooker. A lot of receipes call for 3.5 cooker. Is there any adjustments when using my 6.5?