Converting Recipes For The Crockpot

This article was copied from the Allrecipes website. The link is... http://allrecipes.com/HowTo/Slow-Cookers-Still-Hot/Detail.aspx

Convert Your Favorites
You can adapt many conventional recipes for the slow cooker. Any oven or stovetop recipe that has some moisture in it--whether from water, broth, wine, sauce, or canned soup--should work beautifully in your favorite appliance, just keep these things in mind:

Cut all liquid amounts in half when adjusting for the slow cooker.
The low heat setting is approximately 200 degrees F (95 degrees C) and high heat is about 300 degrees F (150 degrees C).
For every hour you'd cook something in the oven or on the stove, allow 8 hours on low or 4 hours on high. (When in doubt, turn it on low and leave it all day or overnight.)

Meat Matters
While you can cook just about any kind of meat in the slow cooker, some are more ideal candidates than others. Chicken on the bone, as well as cheaper, tougher cuts of beef, pork and lamb will turn succulent and fork-tender under the gentle, moist heat of the slow cooker.

Hint: for maximum flavor and a more appetizing color in the finished product, remove skin from poultry and trim visible fat from all meats, then coat meat lightly in flour and brown in a hot skillet before adding to slow cooker.

The Finishing Touches
As your dish nears the end of its cooking time, it's time to add the finishing touches.

If there seems to be too much liquid, remove the lid and turn the pot up to high, allowing some of the water to cook out.
If you'd like to thicken or enrich the sauce, now is the time to stir in cream, sour cream, shredded cheese, or a slurry of cornstarch and cool liquid.
Brighten up the flavors with salt and pepper, lemon juice or vinegar, and maybe a handful of fresh chopped parsley, basil or cilantro.

Slow Cooker Tips
The following helpful hints will help make sure your slow cooker Sunday is a successful one:

No frozen meats. Always defrost meats and poultry before placing them in a slow cooker.
Smaller chunks. Cut whole chickens and large pieces of meat into smaller chunks to ensure thorough cooking.
Layer your ingredients. Vegetables should be placed in the bottom and up the sides of the pot, then layer in the meat on top.
Fill 'er up. It's best to fill a slow cooker to at least one-half and no more than three-fourths full.
Keep the lid on. Each time you lift the lid you'll lengthen the cooking time, this can be anywhere from 15 to 25 minutes.

Searing Meats
By: Carl Hanson
Searing meat browns the surface quickly leaving the inside raw--to be cooked until done by roasting or braising.

For Best Results
Bring meat to room temperature before searing it. In a skillet, heat a small amount of vegetable oil until very hot. Season the meat with salt to help form the tasty crust. When the oil ripples, the pan is ready.

Instant Caramelization
Searing meat in hot oil causes chemical reactions that result in intense flavors and deep brown color. But if the oil isn’t hot enough, meat will just stick to the pan. Deglaze browned bits with wine or stock to create a delicious sauce.

Making Quick Work
Searing requires constant attention. If the oil is hot enough, the meat will brown quickly. As you brown the sides, prop up the meat against the side of the pan. But be careful: toppling meat can splatter hot oil.