Thingsiwishicouldsay Comments On My Folks Just Got Me One of These Do-Hickys, Could You Fine People Maybe Point Me in the Right Direction in Regards to Some Do's and Don'T for Slowcooking?

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Molly

Most meats will benefit from browning before you put them in the crock. Slow cookers are great for tenderness, but browning generates flavor (maillard effect) that will elevate your dishes.

My Betty Crocker cookbook told me to slather my beef roast in horseradish sauce between browning the sides and putting it in the crock. This does not seem to be as common as I'd thought it is, but DO IT. The sauce loses it's heat in the cooking process and adds a savory flavor that is pure awesomeness.

I usually coat my veggies in their seasoning by shaking in a ziplock bag rather than sprinkling atop them once in the pot. You almost never want to stir your crock and hoping for natural mixing in the pot has let me down before (especially with spices that can overpower if not diluted, like salt, and hot pepper).

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