McCORMICK Slow Cookers can make delicious, healthy and easy meals for any occasion.
We have tested our Slow Cookers in all the types of appliances available and have put together some helpful hints to make cooking with slow cookers as effortless as it should be.
We have... tested our Slow Cookers in all the types of appliances available and here are some helpful hints:
If using a very large, banquet sized or wide slow cooker, or if the lid is not very snug, you may need to add up to ½ cup of extra liquid stirred through during, or near the end of the cooking time. This will not be the case for the small and medium cookers, as they will turn out as per the instructions.
Some brands cook at a higher heat intensity than others. We have timed our results on the Sunbeam Slow Cooker 3.5lt / 4.5lt and the Breville Advance Meal Makers series (around 4 - 5L models), however if you are using a brand such as Tiffany or Kambrook, or an older crock-pot you may need to increase the liquid slightly. A good guide to look at is the cookbook that accompanies your individual cooker.
e.g. If a common timing for beef is 3 hours on HIGH, or 8 Hours on LOW, then reduce our cooking time to match, and increase liquid slightly.
Tiffany cookers tend to cook very quickly, so monitor your recipe so it does not run out of liquid or burn. We recommend adding ½ cup extra liquid at the beginning and reducing the cooking time by one third.
Kambrook, Russell Hobbs and Ronson cookers tend to cook slightly quicker so just add ¼ cup extra liquid at the beginning and reduce time by approximately one quarter.
Sunbeam and Breville cookers do not need any extra liquid.
Once you've... placed ingredients in the slow cooker and turned it on, it is neither necessary nor advisable to lift the lid to stir the mixture. The steam generated in the cooking creates a vacuum that seals the lid. Every time you open the lid some steam and heat dissipate, which can prolong the cooking time. In some recipes we do instruct you to stir halfway through the cooking time or toward the end, which we have taken into account, but otherwise it's best to leave the lid in place.
Take care... not to fill the insert so much that the lid doesn't fit tightly. Without a tight fit a vacuum will not form, and that can dramatically affect cooking time.
It's very important... to clean the insert completely between uses. Built-up food stains are impossible to remove. Try putting the inserts in the dishwasher (check your slow cooker's instructions to be sure it's dishwasher-safe).
When cooking... at high altitude, be sure to allow an additional 30 minutes for each hour of cooking time specified in the recipe. Legumes typically take twice as long to cook at high altitude as at sea level
Cooking... on the low heat setting generally - but not always - takes about twice the time of high heat.
Condensation... will form in the lid. To avoid dripping the condensation onto the food, always lift the lid gently, straight up, without tilting it, until it is away from the insert.
Browning... meat and some cuts of poultry before placing them in the slow cooker adds immensely to the finished flavour. While some foods will brown during the cooking process (particularly if they are not submerged in liquid), they will not develop the same color and flavour that they get when browned first on the stovetop. If you can find the time for this step, the results are worth the effort.
Refrigerating... leftovers to reheat or freezing leftovers is a perfect fit for slow cooked roasts, and these leftovers can remain frozen for up to 3 months. McCORMICK Slow Cookers provide great flavour bases, so try experimenting with different cuts of meat (see above), or adding different vegetables. Root vegetables, capsicums and tomatoes work really well, and adding fresh herbs to finish provide a light and fresh twist to the dish.
Slow cooking is all about taking it easy, so try to follow these easy do's and don't for the perfect meal
Do... try to follow the instructions on the packet - we have tested timings, liquid levels and cooking instructions in depth, and have tried to give you a guide to any variations. Try checking first in the information section about your Slow Cooker model, cut of meat or oven tips before you start. Slow cooking requires quite a bit of time to get going, so if you cut your cooking time short (i.e. cook for only 1 - 1 ½ hours) you will find the sauce is very thick, and the meat will possibly still be tough. We have based the end result on a 4 hour cook time for lamb and 8 hour for beef, which allows for the moisture in the meat and vegetables to be released and form the sauce in the perfect consistency.
Don't... open the slow cooker lid if possible. If using a slow cooker appliance, the recipe relies on the evaporation and re condensation of liquid from the meat, sauce and vegetables. As this liquid evaporates, it hits the tight fitting lid and slowly condenses to baste the meat as it is cooking, ensuring a perfect result and sauce thickness. Each time you lift the lid, you lose up to ¼ cup of moisture, which upsets the final recipe balance.
Do... experiment. Using our guide below, try different cuts of meat and different vegetables. A safe beginning is 4 hours on HIGH or 8 hours on LOW, and you can adjust as you get used to your favourite cuts, etc
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