Recipe - Slow Cooker Tips - Part 2

See part 1

recipe and cook, stirring constantly, until gravy thickesn and bubbles 3
minutes. 26. Dry sherry and Madiera go well in shellfish and creamed
dishes. 27. Dry white wines are for poultry and veal casseroles 28. Hearty
red wines are best for beef, game and some fish, chicken and duck dishes.
29. Dry vermouth can be used in place of white wine and stores for months.
30. Use the same wines you drink for cooking. 31. Pour a few drops of olive
oil over the surface of a dry wine you plan to use just for cooking, if you
must keep it for more than a few days. This prevents the air from
destroying the wine. 32. In most cases it is not necessary to stir foods in
the slowcooker, but in developing some special recipes we found that
stirring at the halfway point in the cooking time helped to distribute the
food more evenly and keep the heavier foods from all going to the bottom.
33. Use long handled wooden spoons when stirring foods in your slow cooker.
This will protect the inside surface of the cooker and keep your hands from
getting too close to the hot food. 34. If your slowcooker has the removable
stoneware bowl, you can prepare the food to be cooked the night before and
refrigerate in the stoneware bowl. Then in the morning, place in cooker and
follow manufacturer's directions for heating. 35. Choose a flat moisture
free surface that is in easy reach of a 120V AC wall outlet, and out of th
reach of young children.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997