Slow cooker tips for perfect comfort food

Q. I’ve got some favourite recipes for pot roasts and stews. How do I convert them to the slow cooker?
A. Browning: The first step is still browning the meat or poultry, usually followed by cooking the onion, garlic and other flavouring elements. This usually happens in a Dutch oven or large skillet.

Position: Placing ingredients in the slow cooker may be slightly different. Because root vegetables take longer to cook through in a slow cooker, cut them into pieces no larger that 1 inch (2.5 cm) and place them in the slow cooker first, under meat or poultry.

Setting: Choose low setting for most recipes. High heat tends to toughen meat and poultry and make them stringy.

Liquid: Unlike cooking on top of the stove or in the oven, there’s no place for the liquid to evaporate. Most recipes will require about 50 per cent less liquid in a slow cooker. However, if after adjusting the recipe you find you do have too much liquid at the end of the cooking time, skim fat off surface and strain liquid into a large shallow saucepan. Boil hard until the liquid reaches the desired consistency and flavour. Thickening agents, such as flour and cornstarch, are always added near the end of cooking.

Ingredients: Flavours of herbs and spices fade in a slow cooker. Add an extra little sprinkle to spark up the dish just before serving. This is especially important with fresh herbs. As well, add green pepper near the end of cooking because it becomes bitter. To prevent dairy products from separating, add them only near the end of cooking.

6 slow cooker tips you won't want to skip
1. No peeking. Lifting the lid to peek or stir adds 15 to 20 minutes cooking time. Peeking is allowed when checking for doneness or adding thickening at end of cooking.

2. Watch the amount of liquids: When you assemble ingredients in a slow cooker, the liquid may not cover the solids, but it will increase during cooking as foods release their juices and accumulated steam, which has no way to escape, remains in the slow- cooker. There should always be at least 2 inches (5 cm) between the top of the food and the top rim so the food can come to a simmer.

3. As a general rule, the slow cooker should be no more than two-thirds to three-quarters full and no less than half full.

4. Always defrost meat and poultry thoroughly before placing in slow- cooker. Frozen vegetables can be added near the end of cooking time.

5. When lifting the lid, avoid tipping it and letting all the condensation on the underside spill into the food.

6. If you make a dish in the slow cooker a day ahead, let it cool for 30 minutes, then cool completely in the refrigerator. The fat is much easier to lift off once it is cold and solid out of the refrigerator.

Ready to make your best comfort food ever? Try one of these 25 slow cooker recipes by The Canadian Living Test Kitchen.