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15
• This is the same for canned vegetables. When using canned vegetables be sure
to wash them before adding them to your slow cooker, to remove any excess
salt and preservatives. Always ensure you drain canned vegetables before use,
so you do not add extra liquid to your dish.
• Onions are a very popular ingredient in slow cooker recipes. Slow cooking does
decrease the flavour of onions though, so make sure you add a little extra than
you usually would, to retain that flavour – especially if you are cooking for more
than four hours.
Meat
• Trim all excess fat and sinew from meat before slow cooking, as the slow
cooking method does not allow fat to evaporate.
• Browning your meat before adding it to your slow cooker helps add real flavour
to the finished dish. Note: Browning mince meats, such as minced beef, before
placing in the appliance removes excess fat and reduces the risk of food-borne
illnesses.
• Meats can be browned and/or cut up the night before slow cooking. Cover and
refrigerate in a separate container. Do not place in cooking pot until ready to
cook.
• Poultry, such as chicken and Cornish hens, should not be cooked in the slow
cooker because safe cooking temperatures near the bone CANNOT be reached
quickly enough. ALWAYS ENSURE THAT ALL MEAT PRODUCTS ARE COOKED
TO APPROPRIATE INTERNAL TEMPERATURES.
• Always insert a meat thermometer into joints of roasts, hams or other meats to
ensure they are cooked to the desired temperature.
• If you want a thicker sauce for your end result, try dredging the meat in flour
before browning.
• You can use whatever meat you choose in your slow cooker, but slow cooking
is a perfect way to use those cheaper cuts of meat.
• Don’t use frozen meat unless it has been thoroughly thawed out beforehand.
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