Herbs, Spices & seasoning:
Measuring herbs and spices can be difficult depending on whether you are using dried or fresh ingredients. Personally I am of the opinion that there is no need to go hunting for fresh herbs when slow cooking, in fact dried herbs have a more concentrated flavour and seem more resilient for crock-pot cooking.
However in general terms for the sake of measures, I would count 1 teaspoon of dried herbs equal to about 2-3 of fresh herbs. It is not an exact science and so experimentation is needed to suit individual tastes. This is exactly the same for salt – some people like to cook without adding any salt at all, especially in today’s health conscious climate. My own view again is that a meal prepared without salt is a waste of good ingredients!
As with most things in life – moderation is the name of the game.
Chillies: Are another question as some like the scotch bonnet are exceptionally hot, while others like the jalapeno are quite mild. I find the best thing to do is experiment with one, then add more if needed.
Just like salt – it is easier to add than take away!
Curry spices:
All the curry recipes have of course a selection of the various spices that are used to produce a tasty curry, however I have to mention here – this is not rocket science ! Do not be afraid to experiment, particularly if you do not have the spices mentioned – but you do have others. For myself, a great part of the joy of cooking is to experiment and produce something that has maybe never been tried before; sure you will have your disasters – but it’s hardly the end of the world if you do!
another thing – if you prefer to use a pre-bought curry paste rather than make your own – go for it; or maybe try a mix between the two options, I’ve had some great success with this.
All about stock:
In a very basic sense, stock is simply a liquid that you add to the slow cooker in order to flavour and cook the food. However when it comes to producing an exceptional meal to be remembered then the stock can make or break the whole dish (metaphorically speaking!)
You can make your own stock very simply, vegetable stock for instance is made by boiling mixed vegetables and straining out the vegetables to make a vegetable stock.
Chicken stock can be made by following the same procedure with a chicken carcase.
Beef, lamb etc is the same (pork bones should never be used for stock).
Making stock with your slow cooker:
Add a chicken carcase to your slow cooker along with some chopped vegetable pieces (trimmings will do), herbs for flavour; some salt & pepper. Cover with water and cook n ‘low’ overnight.
This makes an excellent general stock that can be strained and transferred to the freezer when cold, for use when needed.
Exactly the same procedure can be followed for a great vegetable, fish or meat stock.
Alternatively you can choose to take the easy route – and that is making your stock by adding 2-3 stock-cubes to about 4 pints (1.89 ltr) warm water (follow stock cube manufacturer’s instructions).
Remember though not to add salt until after you have added the stock-cubes and tasted the food as the stock-cubes themselves can be very salty.
Weights and measures. These are written down in US measurements with European measures in brackets.
General Preparation
Vegetable Preparation:
It is taken as read, that all vegetables have been properly cleaned and peeled, before chopped or diced according to the individual recipe.
Vegetables, especially root veg, should be chopped slightly smaller than usual to allow cooking at the same rate as the meat – if you are making a beef stew for instance.
Dried Beans & other Pulses:
These must be soaked overnight and then boiled for about ten minutes before adding to your dish.
Lentils however are ok to add with the rest of the ingredients.
Never use fresh kidney beans – they are highly toxic and can even be fatal, always go for the tinned variety as they are perfectly safe to eat.
Fluid Levels.
Most recipes in this book are for between 4-6 people. Regardless of the fluid levels advised for the recipes, it is imperative that the fluid level does not come within 1” of the top of the Slow Cooker. Also on the opposite side of the scale, the meat and vegetables must be covered to prevent improper cooking.
Depending on the size of your individual slow cooker, the given fluid measurements may be slightly out.
This guide should over-ride the instructions if need be, and is simply performed by adding or taking away the necessary amount in order to keep within acceptable parameters.
Sometimes depending on the recipe, there may be more stock than is necessary to provide for an adequate amount of sauce; if this is the case then simply pour away (or freeze for later) excess stock before adding thickener is possible.
It is taken as written that all stock is pre-heated before adding to the cooker.
Top Tips:
1. A spoonful of sugar added, can act as a great flavour enhancer to most dishes. Honey or maple syrup can also be added.
2. Ketchup or brown sauce can add an extra zing to most meat dishes.
3. Soft veg like peppers, egg plant, mushrooms etc, should be added half way through if you want to maintain a ‘bite’ in them.
4. Fruit such as apricots, plumbs and cherries can go well with meat dishes. Add about 30 mins before serving.
5. Tomato relish or chutney can give an extra boost to most casseroles and stews.
6. If food is too salty, try adding some apple cider or lemon juice to neutralise the saltiness.
7. When cooking fatty meat, let the mixture cool after cooking and skim off the excess fat.
8. Never lift the lid once cooking has begun, unless you really have to. This breaks the little water seal between the bowl and the lid, and means it takes another 15-20 minutes to reach temperature again.
Freezing:
Most slow cooker dishes freeze exceptionally well, and so lend themselves to be ‘made large’. This allows you to make more than you need and freeze for a later date. Simply place the extra into a suitable dish and let cool, before adding to the freezer.
This means that you can simply de-frost later and pop into the micro-wave for an ‘instant’ meal. Try serving up with a quick micro-wave 2 minute rice for an even quicker meal – it’s delicious with most stews or casseroles!
Thickening:
Even though the meat may have been covered in flour before adding to the Slow Cooker, most of the casserole dishes will need thickening. This is simply done about 15 minutes or so from the end of cooking, by adding 1 or 2 table spoonful’s of cornflour to a little cold water in a cup. Mix this to a thick consistency and add to the dish, stirring as you go. Arrow-root can also be used, as can any number of manufactured gravy thickeners on the market.
Check after 5 minutes or so and if needed, just repeat.
If you have too much stock for your requirements in the dish, then simply remove the excess before thickening.