How you use your slow cooker to stay healthy

Updated August 30, 2014.

Written and reviewed by a Board Certified physician. See the Medical Review Board About.com.

Slow-cooking (often a slow cooker, which is actually the Rival Slow Cooker called brand) can be an excellent way to time-shift their preparation for cooking and is a cooking method that "cares" Once it is running. , Very possible, however, is to bland foods, boiled or mashed forward in a slow cooker. Here are some tips for a successful slow cooker.

What to cook in a slow cooker

Roast: One way to think of a slow cooker is like a small oven. It is good for things like roast, fried chicken and other dishes that are baked in the oven to dry heat.

Soups and stews: One way to distinguish slow ovens, however, is that it allows water to evaporate. This makes them ideal for soups and stews. The water in the meat and vegetables are coming into the kitchen by the liquid.

Cooking in a Dutch oven is difficult for courts, which have a thick sauce, and chicken cacciatore. The main problem is that the vegetables (and to a lesser extent, meat) are mostly water, so that when cooking an incredible amount of water. Using fresh ingredients, often a very thin sauce, and dilution of the other ingredients For this reason, when I do I use a bowl with a thick gravy one or more of the following techniques to avoid a sauce that is too thin:

• Cook the vegetables remove a lot of moisture in the area first. Browning the meat also there, albeit to a lesser extent.
• The ingredients to thicken or water to drink, such as tomato paste, dried vegetables, TVP, or low-carb thickeners.
• If adding a flavored liquid, such as wine or tomatoes in juice, cooking on the stove to reduce the liquid before adding to the slow cooker.

Crock Pot Tips

• Choice of meat is important, if a slow cooker is used. In general, the cuts tend to be heavy (which is also cheaper and savory) works well for long slow cooking breaks connective tissue degradation, the more difficult these cuts. Pork shoulder, brisket and chuck roasts are examples of these cuts. When cooking poultry, whole chicken or dark meat (legs, thighs) work best.
• Be prepared to adjust spices near the end of cooking - Can cooking aromas slowly and focus on others. Herbs helped in particular by adding one or two hours before the end of cooking. (More suggestions for this in How to balance the flavors in the kitchen)
• Lift the lid! Each time, if so, heat is lost and the cooking time is added.
• No make milk, cream, sour cream in the beginning of cooking, as the heat will separate long.
• If you want to brown the meat, add more flavor and fat to reduce, but not necessary. He has published more juice, if not brown.
• Frozen vegetables are partially cooked. If you use them, thaw and add to prevent boiling over in the last hour of cooking.
• Fresh vegetables cook more slowly than meat. If not pre-cooked vegetables, and not much liquid in the recipe, put the vegetables in the meat.
• Chop the vegetables and prepare the meat beforehand (as before) for rapid development. If you are cut a big piece of meat into small pieces, the butchers have to do it and ask for the cut fat at the same time. (In the supermarket, usually rings a bell to call the battle.)

Crock Pot Recipes Low Carb

Here recipes on the site for the crockpot cooking are developed:

Learn more about Crock Pot Cooking