Tips for Using Specific Foods

Foods do not always cook in the slow cooker in the same way that they would if cooked conventionally. The obvious example is that vegetables generally take longer to cook than meat. These tips will help you learn about any differences from conventional cooking.

Beans and pulses

Dried beans will cook in soups and stews with ample liquid in 7–8 hours on Low. They do not need to be pre-soaked, with the exception of red kidney beans. These need to be pre-soaked overnight and then fast boiled for 10 minutes before they are added to the slow cooker because they contain toxins that need to be boiled off. Acid ingredients, such as tomatoes and vinegar, prevent beans from becoming tender, so add these near to the end of cooking time when the beans are already tender. Dried lentils and split peas do not require soaking and can be added to the recipe at the beginning of cooking time.

Convenience foods

The emphasis in this book is recipes that are simple and convenient, so we have occasionally suggested adding a ready-made sauce or a can of soup to enrich the cooking liquid, or other convenience foods for speed. You can use tomato sauce from a jar, or if you prefer to make your own you will find a recipe for a slow-cooker Tomato Sauce in this book. It’s a well-flavoured sauce that is suitable for making in bulk and freezing.

Dairy products

Full-fat dairy products are more stable and don’t curdle as easily as lower-fat milk products. In this book, milk products are added near the end of cooking time and combined with cornflour to increase stability. Therefore, these recipes are suitable for low-fat products if you prefer. Evaporated milk and canned cream soups can be added to the slow cooker at the beginning of cooking time.

Frozen vegetables

Thaw and add to the slow cooker during the last 15–20 minutes of cooking time to retain the best texture.

Herbs and spices

Add fresh herbs at the end for optimum colour and flavour. Add ground spices and dried herbs at the beginning.

Liquids

Liquid (stock, water or wine) aids heat transfer and facilitates even cooking. When doubling recipes for casseroles, if you increase the liquid by one and a half times this is usually sufficient.

Meats

Less tender cuts of meat, such as pork shoulder, braising or stewing steak are perfect for long, slow cooking. Minced meats need to be browned and crumbled with a fork before adding to the slow cooker, otherwise they will cook into a clump. Other cuts do not need to be browned. The difference in appearance and flavour is minimal and not browning saves time and dirty pans.

Pasta

Dried pasta should be cooked al dente and added to the slow cooker during the last 15–20 minutes of cooking time (on High). Small soup pasta, such as stellette or orzo, can be added, uncooked, during the last 20–30 minutes of cooking (on High). Fresh pastas can be added, uncooked, during the last 15–20 minutes of cooking (on High).

Rice

Easy-cook long-grain rice is the best for cooking in the slow cooker, although medium-grain risotto rice also works. Be sure that the recipe has plenty of liquid and add the uncooked rice during the last 1½–2 hours of cooking time (on High). Other types of rice – such as jasmine, basmati or brown – should be cooked and added near to the end of cooking time.

Seafood

Add shellfish and pieces of fish during the last 30 minutes of cooking time (on Low), depending upon the quantity and thickness of the fish.

Thickening agents

Cornflour and flour can be used for thickening soups, casseroles and gravies. Not every slow cooker achieves boiling in a reasonable amount of time, so cornflour is used to thicken the recipes in this book. It thickens more quickly than flour at lower than boiling temperature and it leaves no aftertaste.

Thickening

If you want to thicken the cooking juices once your meal is almost ready, turn the slow cooker to High and cook, covered, for 10 minutes. Stir in 1 tbsp cornflour or 2 tbsp flour with 50 ml/2 fl oz cold water for every 250 ml/8 fl oz of liquid. Stir for 2–3 minutes until thickened. Or the dish can be uncovered and cooked on High for 20–30 minutes to the desired consistency.

Vegetables

High-moisture vegetables, such as butternut squash or courgettes, cook more quickly than root vegetables, so cut into larger pieces or add during the last hour of cooking time (on Low).