Converting a Recipe for your CrockPot
by: tony buel
Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees. Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help.
Just follow a few simple rules and you're on your way. You should decrease the liquid since it does not boil away in a crockpot. Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long. Brown any ground beef before adding to the crockpot.
It will taste better and have better texture this way. Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it's time to serve.
Add your spices at the end. If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting.
If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting. If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting.
Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!
Tony http://www.my-crockpot-recipes.com
About the author:Tony has been working diligently to provide free cooking related resources for the chef in all of us. His website www.my-crockpot-recipes.comis a labor of love which provides delicious and easy to make crockpot recipes and related tips and advice. www.my-crockpot-recipes.com
Showing posts with label crockpot. Show all posts
Showing posts with label crockpot. Show all posts
Sunday, July 19, 2009
Crockpot Cooking
Crockpot Cooking - Advantages and Disadvantages
by: tony buel
In my 'un-biased' opinion, the crockpot / slow cooker is one of the most convenient and easy to use appliances in my kitchen. The time savings features of the slow cooker and the delicious dinners that have resulted more than offset any minor drawbacks.
Before I list my top reasons why the crockpot is the most useful appliance in any kitchen, I will list a few of the areas where it does not perform as well.
- Large cuts of meat such as boneless prime rib or leg of lamb are still best when oven roasted. - Except for stews and chowders, the slow cooker does not cook fish very well.
- The slow cooker collects a lot of the juices since the steam does not escape during cooking and these juices can become diluted and watery, which can affect the flavoring of the food.
- If not careful, a slow cooker can overcook food -especially some of the more tender meats and poultry. These drawbacks are relatively minor compared to the positives which I will list now.
- The slow cooker needs virtually no tending while it cooks, freeing you up to do other chores or recipes.
- The slow cooker will tenderize less expensive, tough cuts of meat and make great stews out of them.
- The slow cooker allows you to be out of the kitchen for extended periods of time
-sometimes even all day.
- Burning your food is rarely a problem. The slow cooker will make many dishes for you better than any other appliance
-especially those that tend to stick to the bottom of a pan. In my opinion the slow cooker is one of the most under-utilized and yet superior of kitchen appliances.
When used for what it does best, you will find that you are able to prepare great dishes in less time than you thought possible!
About the author:Tony has been working diligently to provide free cooking related resources for the chef in all of us. His website www.my-crockpot-recipes.comis a labor of love which provides delicious and easy to make crockpot recipes and related tips and advice.
by: tony buel
In my 'un-biased' opinion, the crockpot / slow cooker is one of the most convenient and easy to use appliances in my kitchen. The time savings features of the slow cooker and the delicious dinners that have resulted more than offset any minor drawbacks.
Before I list my top reasons why the crockpot is the most useful appliance in any kitchen, I will list a few of the areas where it does not perform as well.
- Large cuts of meat such as boneless prime rib or leg of lamb are still best when oven roasted. - Except for stews and chowders, the slow cooker does not cook fish very well.
- The slow cooker collects a lot of the juices since the steam does not escape during cooking and these juices can become diluted and watery, which can affect the flavoring of the food.
- If not careful, a slow cooker can overcook food -especially some of the more tender meats and poultry. These drawbacks are relatively minor compared to the positives which I will list now.
- The slow cooker needs virtually no tending while it cooks, freeing you up to do other chores or recipes.
- The slow cooker will tenderize less expensive, tough cuts of meat and make great stews out of them.
- The slow cooker allows you to be out of the kitchen for extended periods of time
-sometimes even all day.
- Burning your food is rarely a problem. The slow cooker will make many dishes for you better than any other appliance
-especially those that tend to stick to the bottom of a pan. In my opinion the slow cooker is one of the most under-utilized and yet superior of kitchen appliances.
When used for what it does best, you will find that you are able to prepare great dishes in less time than you thought possible!
About the author:Tony has been working diligently to provide free cooking related resources for the chef in all of us. His website www.my-crockpot-recipes.comis a labor of love which provides delicious and easy to make crockpot recipes and related tips and advice.
Wednesday, July 15, 2009
Crockpot tips - Don't forget the slow cooker!
Crockpot tips - don't forget the slow cooker!
by: Rob Moore
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.
Liquids
Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.
Pasta and Rice
When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.
Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.
Herbs and Spices
Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.
Milk/Cheese
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.
Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.
Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for. Vegetables Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook
About the author:Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!
by: Rob Moore
Many of your favorite recipes can be successfully adapted to the crockpot or slow cooker if you follow a few simple rules. You'll find a basic time/temperature guide for converting recipes, some do's and don'ts for specific ingredients and a few tips for making your slow cooker dishes more flavorful.
Liquids
Generally, liquids may be decreased in slow cooking - a general rule of thumb is about half the recommended amount. Unless the dish contains rice or pasta, one cup of liquid is usually enough.
Pasta and Rice
When recipes call for cooked pasta to be added, cook it until just slightly tender before adding to the pot. Add 1/4 extra liquid per 1/4 cup uncooked rice, and use long grain converted rice for the best results. For long-cooking recipes, add cooked rice shortly before serving.
Beans
It is usually best to soak beans overnight before cooking them in the crockpot. Before adding sugar or acidic ingredients, the beans should be softened first, either in the slow cooker or on the stove top. If your recipe includes tomatoes, salt, or other acidic ingredients, the beans should be tender before beginning.
Herbs and Spices
Ground herbs and spices tend to dissipate over long cooking times, so it's best to add them near the end of cooking. Whole herbs release flavors over time, so are a good choice for crockpot cooking. You should taste and adjust seasonings, if necessary, before serving.
Milk/Cheese
Milk, sour cream, and cream break down over long periods of cooking, and should be added during the last hour. Condensed cream soups are good substitutions for milk and can be cooked for extended times. "Healthy," or reduced fat cream soups can be used in any recipe as a substitute.
Cheeses don't generally hold up over extended periods of cooking, so should be added near the end of cooking, or use processed cheeses and spreads.
Soups
Add water only to cover ingredients in soup, and add more after cooking if necessary for a thinner soup.
For milk based soups, add 1 or 2 cups of water and during the last hour, stir in milk, evaporated milk, or cream as called for. Vegetables Dense vegetables like potatoes, carrots, and other root vegetables should be cut no larger than 1" thick, and placed in the bottom of the pot, since they take longer to cook
About the author:Rob Moore cooks up quick and easy recipes from HIWAY-cafe.com, a site devoted to Recipes As Fast As Your Life! Visit for more quick easy crockpot recipes and more!
Tuesday, July 14, 2009
Crockpot tips - buying tips
crockpot tips - crockpot buying tips
by: Rob Moore
Crockpot Buying Tips Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean!
Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours.
You can set the crockpot to start 2 hours after you leave! Here's some more helpful crockpot and slow cooker tips: Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot.
Thaw in refrigerator or microwave first Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir.
Constant peeking may mean adding to cooking time Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. For best results, fill your crockpot 1/2 to 3/4 full.
They cook way better that way! Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.
by: Rob Moore
Crockpot Buying Tips Always buy more crockpot than you need- this gives you more flexibility get one with a removable liner- they are MUCH easier to clean!
Cheapest is not always best- spend a few extra dollars on a good one! Some models come with programmable timers-this may be a great feature, for example, if your cooking time is 6 hours and you'll be out of the house for 8 hours.
You can set the crockpot to start 2 hours after you leave! Here's some more helpful crockpot and slow cooker tips: Use leaner cuts of meat to reduce amount of fat that accumulates during cooking Usually, avoid frozen foods placed directly in the crockpot.
Thaw in refrigerator or microwave first Ground beef and turkey should be browned on stovetop first, as a general rule of thumb. Avoid taking a "peek" at the cooking during the first 3/4 of cooking time. Only take cover off to stir.
Constant peeking may mean adding to cooking time Never add cold water to a hot crockpot insert! This may result in cracking. When you go to clean up, either let the insert cool, or run hot water into it. For best results, fill your crockpot 1/2 to 3/4 full.
They cook way better that way! Cooking times are merely guidelines; use your best judgement as to when the food is done. Generaly speaking, 1 hour on high equals 2 hours on low
To speed up the thickening of sauces with flour or cornstarch at the end of the cooking, increase the heat to the high setting and cook from 15 to 45 minutes longer. Or drain the juices into a saucepan and bring to a boil on top of the stove or in a glass measure in a microwave oven, stirring until smooth and thickened.
Sunday, July 12, 2009
Converting a Stovetop Recipe to a Crockpot Recipe
Converting a Stovetop Recipe to a Crockpot Recipe
by: tony buel
Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.
Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you're on your way.
You should decrease the liquid since it does not boil away in a crockpot. Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.
Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way. Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long.
You can cook these separately and then combine them when it's time to serve. Add your spices at the end. If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting. If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting.
If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting. Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!
About the author:Tony's website www.my-crockpot-recipesprovides hundreds of delicious and easy to make crockpot recipes.
by: tony buel
Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.
Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you're on your way.
You should decrease the liquid since it does not boil away in a crockpot. Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.
Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way. Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long.
You can cook these separately and then combine them when it's time to serve. Add your spices at the end. If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting. If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting.
If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting. Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!
About the author:Tony's website www.my-crockpot-recipesprovides hundreds of delicious and easy to make crockpot recipes.
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