The Best Slow Cooker Tip, Ever
Slow Cooker Chronicles
January 24, 2012 at 2:23 pm
by Heather Eng
It’s been several months since I made my first slow cooker meal, and in that time I’ve picked up quite a few do’s and don’ts for cooking with a crock-pot. I’ve learned that canned beans, leafy greens and veggies that tend to get mushy (e.g. broccoli, zucchini and the like) should go in at the very end of cook time. I’ve found that when trying a new recipe, it’s best to check the food sporadically to make sure nothing is burning or overcooking. But perhaps the best piece of advice I’ve heard is a tip that Michael Tyrrell, Family Circle’s associate food editor and crock-pot guru, often reiterates in our weekly Facebook slow cooker chats.
Here’s his secret:
Hold back on the seasoning when you prepare your meal, then reinforce it at the end. Fresh herbs, a squeeze of lemon juice or a dash of hot sauce also go a long way.
And that, readers, is the very best slow cooker tip I’ve ever received. Following that simple instruction makes a world of difference. By re-seasoning my crock-pot dishes at the end of their cook times, I’ve found the food tastes brighter, fresher and livelier. It’s also the solution to ensuring that all your slow cooker meals don’t “taste the same”–which is a common comment from you, our readers, in our chats!
What’s your very best slow cooker tip? Share in the comments below.
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