Recipes @ Crockery Cooking

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Saturday, April 30, 2011

Crockery Cooking

A crockery cooker takes the work out of making dinner for your hungry crew. Here are a few points to keep in mind for getting the most out of your crockery cooker:

  • Crockery and slow cookers are not interchangeable appliances because they cook differently. A crockery cooker, which often has two settings (low and high), heats from all sides of the cooker but the bottom. You can walk away from it while a dish is cooking. A slow cooker, which often has a temperature-setting dial, heats from the bottom of the pot only. When cooking food in a slow cooker, you need to watch the food carefully to ensure it doesn't burn.
  • To add color to your meat, such as beef or pork, brown most meats in a skillet or Dutch oven before you add them to a crockery cooker.
  • Keep a tight lid on a crockery cooker and resist the urge to remove the lid while your dish is cooking. Every time you peek inside, you let the hot air escape, which can increase the cooking time.
  • For best results, a crockery cooker should be filled at least half way full. Do not fill the cooker more than two-thirds full.
  • Large pieces of meat are not suitable for cooking in a crockery cooker. According to the Better Homes and Gardens New Cookbook (Meredith, 2004), any roasts that weigh more than 2 1/2 pounds should be cut in half before attempting to cook it in the crockery cooker.
Learn a great recipe for Pulled Pork cooked in a crockery cooker.

1 comment:

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