- Fresh milk products do not hold up well in lengthy crock cooking. If the dish needs a creamy look, use evaporated milk or condensed cream soup straight from the can. Or wait until the end of the cooking time to add milk, cream or sour cream.
- Fast and instant rice get mushy when cooked six to eight hours. It’s better to cook them separately and stir into the other ingredients near the end of the cooking time.
- Some seasonings are unpredictable in the pot. Food seems less salty when the salt goes in at the beginning. If you'd like a saltier flavour, put half the salt in at the beginning and add the rest at the end of the cooking time.
- Long cooking develops stronger flavour in many herbs and spices. Try cutting the amount in standard recipes by half. You can always taste and add more later, but it’s impossible to subtract flavour once its there.
- Some cooks prefer whole herbs and spices in crushed and ground forms. A whole bay leaf, for example, can be lifted out midway during the cooking time if the flavour is fully developed. It’s also possible to tie whole spices in cheesecloth’s and remove them whenever you like. Through such experimentation, you’ll be able to adjust seasonings to your own preference.
- Because moisture is captured in the closed cooker, there isn’t the evaporation that you expect in other forms of cooking. When converting recipes, try cutting the liquid in half. As with seasonings, more liquid can always be added later if needed.
- Cooking time can be cut dramatically by heating the liquid called for in your recipe. Boiling water for soup, then measuring in a heat proof cup, can reduce cooking length in a recipe that would otherwise take 12 or more hours.
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RECIPE CONVERTER TIME CHART
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If original recipe calls for:
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Cook on Low for:
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Cook on High for:
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¼ to ½ hour
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4 to 8 hours
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1 ½ to 2 ½ hours
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½ to 1 hour
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6 to 8 hours
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3 to 4 hours
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1 to 3 hours
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8 to 16 hours
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4 to 6 hours
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