Useful Information Post 3: Slow Cooker Tips

For the best slow cooker meals, use these tips:

Spray the inside of your slow cooker with cooking spray for easy cleanup.
Recipes using soy protein crumbles absorb liquids, take less time to cook than triditional meat-based recipes and can begin to burn around the edges if cooked longer than time given.
Root vegetables, like potatoes and carrots, take longer to cook than other vegetables, so cut them into smaller pieces and put at the bottom of the cooker.
Use dried herb leaves instead of ground because they keep their flavor better during long cook times
Ground red pepper (cayenne) and red pepper sauce tend to become bitter during long, slow cooking. Use small amounts and taste during hte last hour of cooking to decide whether you need to add more.
A low setting is frequently used because longer cooking times fit well into workday schedules. Fast-forward the cooking time by turning the slow cooker to High for 1 Hour, which equals 2 hours on Low (except for recipes using soy-protein crumbles)
Don't Peek! removing the cover lets heat escape, adding 15 to 20 minutes to the cooking time.
Stir in fresh herbs during the last hour of cooking so they stay flavorful. Some herbs, like oregano and basil lose flavor with an extended cooking time.
Add tender vegetables, like fresh tomatoes, mushrooms and zucchini during the last 30 minutes of cooking so they don't become overcooked and mushy.
Frozen vegetables that have been thawed will keep their bright color and crisp-tender texture by adding them during the last 30 minutes of cooking.
Dairy products like milk, sour cream and cheese tend do curdle. To help prevent curdling, add them during the last 30 minutes of cooking.
Most cooked foods can be held up to an hour on "low" heat setting without overcooking.
For more texture and a little extra flavor, sprinkle slow cooker meals with chopped fresh herbs, grated cheese, crushed croutons or corn chips, chopped tomatoes or sliced green onions just before serving.