5 Huge Mistakes You’re Making With Your Slow Cooker

For fans of using slow cookers or crockpots, it is very important that you also know how to use them properly, this will ensure a longer lifespan for your slow cooker. Here, Mashed will teach us helpful tips to avoid huge mistakes you might have been doing when you’re using your slow cooker.

Directions:

#1 You’re using too much liquid

When converting usual recipes to slow cooker versions, it could most of the time mean a lot of liquid will be involved, and since there is no evaporation occurring, it will only result in less concentrated flavors. It would be better to lessen or drain the juices of canned ingredients since the meat and vegetables themselves will release their liquid in the cooking process.

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#2 You’re not lining the lid

When you’re making a dish that requires little or extra moisture or it could ruin the overall result, then you should line your slow cooker with a paper towel. This will help soak up the extra steam and prevent it from dripping onto the dish. This could also maintain the crunchy texture of the dish.

#3 You’re adding pasta too soon

It is recommended to cook the pasta separately to avoid it from getting soggy. But, if you prefer doing one-pot methods then do not mix the raw pasta until about 20 minutes from mealtime. Then, when the pasta is al dente, serve it immediately.

#4 You’re setting the heat too high

For slow-cooked meals or beef stews, it’s better to use the low setting to make sure that it won’t simmer longer than it needed to be. On the high setting, the slow cooker will reach the simmer point at around three to four hours, and on low around seven to eight. Always remember that less is more, so if you have the time, then low is the way to go.

#5 You’re reheating wrong

Whenever you’ve got leftovers on the crockpot, you might want to put it straight into the fridge, then straight up reheat the whole thing the next day. This is a huge risk of food poisoning because even if you store it properly into shallow containers and cooled them properly, the slow cooker isn’t the recommended option for reheating. Any reheated foods need to reach a minimum of 165 degrees within two hours, and it’s not gonna happen with a slow cooker. According to USDA, it is much better to use an oven or microwave when reheating.

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5 Huge Mistakes You’re Making With Your Slow Cooker