This isn't from any particular site or video, it's just some things I've learned by trial and error over the years about how to get more out of my crock pot.
First, though, I do have one complaint about crock pots. It's their lack of feet. I know they're trying to cut costs, but why is it that most of the smaller ones (four-quart and under) only have three feet? That's not very stable for a cylindrical device. Four or five would be far preferable, but that's just me...
Okay, Tips:
► Preheat your crock pot. I know, I know, you're told over and over to never run the crock pot empty. And that's true, up to a point. But if you're going to be putting hot stuff into the crock pot (such as browned meat or browned onions), you add a lot of potential cooking time by putting them into a cold crock. Generally, I spray the inside of the crock with Pam (and do it under the extractor fan so I don't have to smell it), and set the pot to HIGH while I'm browning the meat. It only takes about 10 minutes to sear off a pot roast AND then the onions (so you get all the fond off the pan and onto the veggies), but once that's done the crock pot is ready to receive.
► Onions on the bottom, meat on the top. If I'm making something like a beef or chicken stew, or even something saucy like a vindaloo or a spaghetti sauce, I generally like to "layer" by putting the precooked onions on the bottom of the crock pot, and the meat on the top. This promotes some level of caramelization of the onions. And if the meat is "bare" on top (no sauce) you also get a little bit more browning going on.
► Rotate Your Meat. Right now I'm getting a batch of Beef 'n' Noodles ready for Martha. First step is doing the meat in the crock pot (on top of onions, of course), then chilling it overnight in the fridge before I thin-slice the beef and add it to the noodles near the end of their cooking the next day. However, chuck roasts are flavorful but not always tender. To maximize the tenderness, I have found that if I remove the meat, and then place it back in the crock pot so that the top piece is on the bottom, the bottom piece is on the middle, and the middle piece is on the top, the tenderness factor seems to even out.
► Weigh Your Ingredients. A four-quart crock pot holds 8 pounds. So, to avoid the "overstuffed" crock, know the weight of your meat, veggies, and liquids. Try to keep it no higher than 7.5 pounds if possible, to avoid spillover from bubbling liquids.
► Start High, End Low. Whenever possible, the first hour of cooking time should be spent set at high, in order to get the heat through to to the center of the cooking mass. After that, I find that low and slow provides a more tender outcome, especially for tougher cuts of meat. However, there IS an exception to this rule, and that's if you have to use a thickening agent (a cornstarch slurry). In that case, boost the heat to high a half an hour before you add the slurry (use as little water as possible), stir well, and then cover for another half hour.
► Large versus Small. If you can have only one crock pot, go with the four-quart. Yes, you won't be able to do "big batch" items, but you can build up to that in time. I'm lucky enough to have a four and a six-quart. However, some things don't work as well in a six-quart, since they're usually oval and therefore have a larger surface area. Doesn't work as well for things like large batches of onions for caramelization, as you'll find in a four-quart which is taller yet narrower. Takes far less time to get the onions good and dark. On the other hand, a six-quart is ideal for a large batch of bone stock or a big batch of soup or chili.
► Layering Your Veggies. Yes, I know I talked about onions and meat placement, but this is different. If you're making a stew or soup, for example, you've got veggies that are dense versus the lighter, faster stuff. Now, once you get past hour four of the cooking process, everything's going to be at the same temperature, but celery is going to cook a WHOLE lot faster than carrots or parsnips. And if I'm not looking for caramelization of onions in the batch, they really don't need to be at the bottom. Generally, I go parsnips, then carrots, then spuds, then meat(s), then onions, then celery. If you like corn or peas in your stew or soup, add those about an hour before the cooking is supposed to complete.
► Frozen Ingredients. In a word, don't! Meat should always be at least room temp, and wherever possible you should consider searing before adding. Partly for the heat boost, but mostly for the flavor component. Browning adds a wonderful complexity to the flavor, and should be used wherever possible. If your recipe doesn't call for it, make sure the meat is at least fully thawed and approaching room temperature by taking the meat from the fridge (covered, on a plate, not in the original insulating packaging) for about an hour or so. As to frozen veggies, not a great idea. Even if you add them near the end, you're effectively chilling the entire meal in the crock, and it'll struggle to get back to temp. A short blast in the microwave (or a slower thaw in a covered dish on the counter) will reduce that shock level and allow for the veggies to be thoroughly heated.
► Look, But Don't Touch (Much). As many of you know, I love to stir the pot. But I have to resist that urge when it comes to the crock pot. Less Is More is my rule here, because less stirring means more cooking. Every time you lift the lid, you lose a lot of heat, and therefore extend cooking time - by as much as an hour! So, my rule of thumb is, don't lift the lid for at least the first four hours. Five is better, but if you're doing a tomato-based sauce you do need to get in there and stir so you don't end up with scorching/burning. Yes, even at low, that can happen. If I'm layering veggies, I generally try to wait for five hours before the first stir (but I make sure it's thorough). If I'm doing a bone stock (12 to 18 hours) I don't even bother with a stir until at least the eight-hour mark. Mostly to try to break down the bones so they'll settle and allow for more gelatin extraction. After that, it's a stir every three hours or so to allow the caramelization on the floating bones to get mixed in (and allow other bones to start that process, producing more flavor).
Now, Tricks:
► Evening Out The Heat. Crock Pots are not rocket science. They're basically a heating element wrapped in metal where you stick in a crock. And it's not a "snug" fit, so perhaps one edge is touching the metal wall (getting more heat) while the rest is a bit cooler. Plus, those elements aren't all the way up the sides in some models. So, how can you even this out? It's a bit fiddly, but wrapping the outside of the crock in a couple layers of heavy-duty aluminium foil can actually boost the heat transfer and even it out a bit. Measure out a couple sheets so you've got them at least 4 inches longer than they need to be. Turn the crock upside-down and lay the foil, shiny-side toward the crock, from the center of the bottom and form it along the walls up to the rim. Tuck the remaining foil under and into the crock. Do the same thing with the second foil sheet at a 90° angle to the first. Now, if you want to get REALLY fancy you can make small foil balls and line the bottom of the heating unit with them, then squish them down with the foil-covered crock. Once you've done that, take the overlapped foil from around the rim of the crock and tuck them around the underside of the rim. Don't let them extend out, because they'll radiate/waste heat, just scrunch them as close as you can to the bottom of the rim. You should still have enough "play" to remove and replace the crock easily.
► Spillover Protection. No matter how careful you are, there's always a risk that the bubbling might cause some liquids to find their way to the countertop. Plus, as mentioned earlier, the three-footed design of the smaller crocks can cause stability issues. I get around that by placing the crock pot on a flat half-sheet pan or cookie sheet with a lip. I generally put that on the two back burners of my stove for further stability (and to keep it away from the edge of the counter).
► Crock Liners. I've seen 'em. And generally, I'm against 'em. A crock pot is generally pretty "slick" on the inside, and if you're cooking anything in there, you should be giving it a blast of Pam before you start adding the ingredients. If you're having sticking issues, you may have a worn crock. Rare, I know, but crocks are not eternal.
► Cleaning. Something we all do, but don't think about too much. But it does bear mention. The crock should be fully cooled and fully emptied before you put it in the sink. I generally run hot water in it for about a minute to allow it to start to warm up, and take a plastic brush while the water is running to get any of the sticky bits out. Then, I dump it, fill it up to the tippy-top with hot water again, and throw in some Dawn liquid. A small swirl with the brush again, but just to mix in the soap. Then, I'll pour in a bit of hot water from a cup until it just reaches the brim. Now, here's the trick. I put the lid onto the top of the crock, but up-side down! I slide it in so some of the soapy water is in there, but I'll add a bit of water and Dawn to fully immerse the lid. Then, I just let it set. At least an hour, maybe two. After that, a dishcloth is all you need to "scrub" the lid and the crock. Now, if you've got really bad sticking (burned tomato sauce, for example), repeat this process. Obviously, don't use any abrasives.
► Cleaning the OUTside. Yup, you have to do that too sometimes. Which sucks, I know, but you can't really avoid it, no matter how careful you are. For that? Well, foaming bathroom spray seems to work best. I do this in the bathtub, though. Mostly because that's where I keep the foaming bathroom spray. But also because I can let the foam soak and drip onto the tub. Obviously, you don't immerse the heating unit, but you can spray it clean, and then wipe off the gunk with a slightly dampened dishcloth and dry it (thoroughly) with paper towels. If you have some spillover on the inside of the base, you can use those "magic eraser" foam blocks to gently scrub out the gunk. Make sure you do NOT spray the underside of the unit, or the vents. Allow the unit to thoroughly dry (overnight minimum) before you do your next batch of anything in the crock pot.
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Well, I guess I've bored everybody enough for one post. If you have other tips and tricks, please share them below. I've probably missed a lot of good'uns, and I don't have a corner of the market on good ideas.
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