new slow cooker
Delighted to acquire the 7 qt. All Clad slow cooker. In the past I was skeptical of slow cookers, but now realize the need they fit. I love braises and stews. Can you suggest any tips for converting your braises to a slow cooker? I have the model that allows you to brown, steam, cook rice, etc. I'd welcome any slow cooker favorites, too!
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Many people want dump and go recipes. I really don't use my slow cookers that way. The slow cooker provides lots of time to run errands or other activities, but it doesn't always work for people who are away from their house for 10-12 hours. The original book by them has you brown foods that need to be browned. That's where a slow cooker that has a browning feature comes in handy.
Merrill's beans are not written for the slow cooker, but beans take 6-8 hours on high or 10-12 on low.
Something I would suggest would be to figure out what temperature your slow cooker cooks at on low and high. Fill the insert 2/3 full of water. Let it cook on low for 5 hours and take the temp. Do the same for high. Supposedly, the only difference is that they reach 209f, but high gets there faster. I don't find that to be true. All 3 of my slow cookers cook at different temperatures.
I find that most foods cook better on low. This is especially true for soups and braises. An exception would be bone in, skin on chicken thighs. Just salt and pepper them, place them in the insert, cook on high for 4-5 hours. Mine are almost always ready in 4 hours. Add no liquids. The skin becomes crispy and the meat is juicy and flavorful.
Add dairy and herbs later in the cooking process. Dairy sometimes curdles and herbs poop out with the long cooking.
A great slow cooker cookbook is Slow Cooker Revolution by America's Test Kitchen. It's not a dump and go book, but having a slow cooker that Brown's makes even the fussy recipes a cinch.
You'll get the hang of converting recipes after a while. The Kitchn has some good tips on that.
I could go on and on. :)