The Everything Kosher Slow Cooker Cookbook (3 page)

There is at least one slow cooker available that comes with several sizes of crocks. By purchasing additional covers, one or more sizes could be dedicated to meat dishes and another for dairy, which saves the cost of buying multiple cookers. The disadvantage is that, unlike standard cookers, the heating element is only on the bottom, increasing the risk of burning or uneven cooking.

Other Kitchen Equipment and Tools

• Immersion Blender:
  If you don’t already have one, invest in a couple of immersion blenders (one for meat and one for dairy) for puréeing sauces and vegetables. Inexpensive ones are around $12–15; more expensive ones with bells and whistles can run up to $100. The big advantage of an immersion blender over a standard blender is that it can be quickly and safely used directly in the slow cooker without first having to cool down the food. To get the same results from a standard blender, first the sauce must cool down, then be ladled into the blender. Pulse until desired consistency is achieved, then remove and repeat with remaining sauce. With either tool, purée the entire batch, or leave a few larger pieces for a more rustic appearance. The immersion blender is easier to clean as well since, except for more expensive all-in-ones, only the immersed part needs cleaning afterward.
  
• Cooking and Serving Pieces:
  To avoid scratching the interior, especially if the insert has a nonstick surface, purchase scratch-resistant cooking and serving spoons, ladles, tongs, spatulas, scrubbing sponges, and anything else that might be inserted into the crock.
  
• Instant-Read Thermometer:
  While a little pink won’t hurt most cooked meat, that rule does not apply to chicken. To ensure that poultry is fully cooked, purchase an instant-read thermometer. Follow the guidelines that come with the thermometer, and remove the food only when the proper temperature is reached.
  
• Well-Fitting Lid:
  Planning on transporting cooked food in the insert, or the entire unit? Make sure the lid fits tightly, or comes with a band or snap-on clips to hold the lid on securely.
  

Slow Cooker Tips

Slow cookers work best when they are half to three-quarters full. Smaller quantities might burn; add an extra vegetable or two (veggies with long cooking times such as onions or carrots are best) to bring the level up to at least half. Conversely, a too-filled crock might not reach a safe cooking temperature quickly enough or might not cook properly.

Minimum cooking times in this book are based on newer slow cookers. If you own an older cooker, increase cooking time to the maximum suggested.

Cooking Temperatures

As a rule of thumb, cooking on high takes half the time of cooking on low, which is great if you are in a hurry. The main advantage of using low heat, however, is that food cooked with gentle heat tastes much better. Low heat is also more forgiving. Can’t be home after six hours of cooking? Let it quietly cook on low for an extra hour or two until you get home. In fact, dinner might even be more delicious!

The warm setting is meant to be used only to “hold” food at serving temperature. This setting does not bring food up to a bacteria-killing temperature. For food safety, never cook food on the warm setting.

Always read any recipe before starting out (this is good advice for utilizing other means of cooking as well). A slow cooker doesn’t necessarily equal long cooking time. Some foods, like kasha or macaroni and cheese, are ready after only one hour!

Chilled ingredients take longer to get to a safe cooking temperature. To reduce cooking time by up to one-half, heat liquids before transferring them to the slow cooker. Remove cold food from the refrigerator about twenty minutes before cooking to reduce the chill.

Food Placement

It may surprise you to learn that many vegetables, especially tough root vegetables, take longer to cook than meat. Place vegetables and other ingredients that need a higher temperature on the bottom of the slow cooker.

Conversely, more delicate vegetables such as peas or zucchini will shrivel, fall apart, or become quite unappetizing after cooking for hours. Add these vegetables no more than thirty minutes before the end of cooking time, or cook them separately and mix in just before serving.

Because a slow cooker cooks at relatively low temperatures, the timing can be very forgiving. If an item is supposed to cook for four hours, the cooking time can usually be stretched at least another hour without overcooking.

Presoaking and Other Prep Work

Most dried beans, especially red kidney beans, need to presoak before cooking. The night before you plan to cook them, place the beans in a bowl and cover with at least an inch of water. Let the beans soak overnight. In the morning, drain and discard the soaking water. This is the preferred method, because you can then immediately continue with the remaining steps in the recipe.

Another way to pre-soak is called, ironically enough, the “quick” method. But since it involves placing the beans and water in a saucepan, waiting until it comes to a full boil, then turning off the heat and letting it soak for an hour before continuing, it actually extends the prep time.

Set the cooker on high for the first hour of cooking to more quickly reach safe-cooking temperature and to reduce total cooking time; then, if the recipe calls for it, adjust to the low setting. However, if you have to leave before the hour is up, it is safe to cook on low the entire time.

Adding Insulation

Pudding or other delicate desserts such as cheesecake benefit from an extra layer of insulation. Cook in smaller heat-safe cups or pans set in the cooker, raised up from the bottom by placing wadded-up aluminum foil balls underneath them. Because some pans, especially casserole dishes and loaf pans, have extending handles or rims, test first by placing them inside the cooker before filling with food to make sure that they actually fit. Unless the recipe says otherwise, there is no need to add water to the bottom of the cooker when using this technique.

Even if your slow cooker has a nonstick interior or you have greased it, for foods such as brownies or cake that you want to remove before slicing, first line the insert with a sheet of aluminum foil or parchment paper. Let it extend up the sides or over the edges, depending on the recipe. Use a little cooking spray on the foil or paper so that it can be easily peeled off the food after cooking. Liner bags can accomplish the same thing and are made to fit, but they are much more expensive. Unless the recipe directs otherwise, allow baked foods to cool before removing; they will shrink away from the sides as they cool, making removal that much easier.

Cooking Meats

Meat, especially tough cuts such as brisket, soften and tenderize when cooked on the low setting for an extended period of time, rather than on the high setting for a short one. Avoid using more expensive tender cuts of meat, which turn mushy or tough from long cooking.

Meats that will be shredded should be done so soon after cooking. Remove the meat from the cooker and place on a cutting board. Wait until it cools enough to handle safely, then grab a couple of forks and start shredding. For meat that will be sliced instead, let cool, then place in a covered dish and refrigerate overnight. The meat will be easier to slice and will shred less.

Boneless chicken and turkey can be cooked to perfection in a slow cooker, but they can easily be overcooked. Place boneless poultry farthest away from the coils, preferably on top of the other ingredients, or during the last few hours of cooking. Poultry is fully cooked when it is no longer pink and the juices run clear when pierced with a fork. For greater accuracy, use an instant-read thermometer.

To ensure that meat quickly reaches cooking (and bacteria-killing) temperature, cut meat into portion-sized or 1-inch cubes. Vegetables should also be cut into similar-sized chunks or dice to allow quicker, even cooking.

Remove as much skin as possible from poultry. It shrivels up, becoming quite unappetizing. It will only have to be removed before serving anyway, and contributes to the grease and scum that accumulates on top of the food.

Precooking

Many recipes call for a little sautéing prior to going into the slow cooker. There are several reasons for what seems like an unnecessary step. While it may seem time-consuming, sautéing or preheating some ingredients actually speeds up the total cooking time. Many foods, especially meats, get a flavor boost from a quick searing. And onions soften and caramelize during a sauté, making them taste much sweeter. To really kick up the flavor, deglaze the sauté pan with a half cup of wine or broth, scraping up the yummy brown bits stuck on the bottom, then transfer it all into the slow cooker. This extra work only adds about ten minutes to the prep time. But if these few minutes (plus an extra pan to wash) are too much in your busy morning, just skip it. Simply toss all the ingredients into the slow cooker, turn it on, and go about your business. The finished dish will still be delicious. Just not quite as delicious as it could have been.