The Faithful Crockpot

If you are new to my blog, you may have missed an August article I wrote entitiled, "God Gave Angels Wings and Humans Chocolate." In that article, I mentioned a brilliant cookbook author and Nashville native, Anne Byrn, who wrote The Cake Mix Doctor. Since I have been collecting good recipes for many years, I thought you crockpot lovers might be interested in information that Anne Byrn printed in the Nashville Tennessean many years ago. I was a follower of hers before a contributor to her cookbooks! She listed a number of helpful tips on successful crockpot cooking, and since many of us lean on our faithful crockpots in January, please enjoy!

Crockpot Suggestions

To get the most flavor from your slow cooker:

1.     Try bone-in, skinless chicken breasts for more flavor than boneless.

2.     As a rule, forgo most cheese and dairy products because they separate. Processed cheeses hold up better than regular cheeses. IF dairy products are called for, add at the last hour of cooking time. For example, if you’re making soup that calls for milk, add water at the beginning of the recipe, then add some milk s the recipe nears doneness.

3.     Go easy on salt & seasonings. You can always add more at the table, but it is difficult to erase too much salt. Use dried herbs because they hold up to long simmering.

4.     Also go easy on the liquid. Because you are steaming food in its own juices, and there is no way for excess liquid to evaporate, begin with only the liquid you’ll need.

5.     Vegetables need to be thinly sliced and placed near the sides or bottom of the slow cooker.

6.     Hearty root vegetables—potatoes, carrots, & parsnips—cook up well. Be sure to chop them before adding. Avoid delicate vegetables—like snow peas—which will wither in a slow cooker.

7.     The general order of ingredients is: veggies first, then meat, then liquid & seasonings.

8.     Don’t sneak a peek! Every time you raise the lid, you add 20 minutes to your cooking time. If the recipe calls for lifting the lid, do it quickly.

Make applesauce when fresh apples come into season. Place 8-10 large cooking apples, peeled, cored & sliced in pot along with ½ cup water, 1 tsp. cinnamon & ½ to 1 cup sugar. Cover & cook on low for 3 hours. Serve warm.                                                                                                                                                                             - From Anne Byrn, Tennessean Food Editor 9/98