10 Foods You Should Never Make in a Slow Cooker

We enjoy our sluggish cooker, and use it to whip up whatever from Mexican Beef Sliders to Spaghetti Squash Ragù, but as flexible as the reliable device may be, it’s not geared up to prepare every food under the sun. There are a number of foods you ought to never ever make in a sluggish cooker for a range of reasons. For instance, rice cooks quickly, so it doesn’t fare well when cooked gradually at a lower temperature, which sluggish cookers are understood for. Instead of being fluffy and light, rice prepared in a slow cooker is congealed and starchy– the reverse of what you’re searching for.

For other foods that don’t belong in the slow cooker, as well as other ways to prepare them for much better outcomes, scroll down!
Raw Meat
Technically you can prepare raw meat in a sluggish cooker, however it’s challenging and needs a bit of preparation in order for it to be truly worth it. Rather, you’re better served by browning raw meat in a frying pan before adding it to the sluggish cooker with your other components.
As any seafood eater understands, fish and mollusks, including lobsters, crabs, oysters, clams, and mussels, cook quickly, making them a bad match for the slow cooker. Considering that these foods can be rendered inedible (or at the very least, chewy and unsavory) if they’re prepared for even a minute too long, go with a different cooking method when preparing most seafood. Trust us, you’ll end up with a considerably better meal.

Pasta is yet another quick-cooking food that’s better boiled on the stovetop (or baked in the oven) than prepared in the slow cooker. To use your sluggish cooker with pasta meals, take a cue from this Slow-Cooker Puttanesca recipe and prepare the sauce in the device.

When overcooked, rice will harden and lose its soft yet specified texture, implying the sluggish cooker isn’t actually a feasible option. Instead cook your rice on the stovetop, or use a rice cooker.
Delicate Vegetables
The sluggish cooker is terrific for softening tough cuts of meat, preparing a stew, or whipping up a rich, flavorful bowl of chili. It’s not excellent, nevertheless, for cooking delicate vegetables such as spinach, asparagus, and peas. When prepared for long periods of time, these veggies can get mushy and might even lose a few of their nutrients. If your slow cooker dish requires any delicate veggies, take a hint from this Slow Cooker Soy-Braised Chicken recipe and fold them into the device when the rest of the meal is nearly done cooking.

Boneless Skinless Chicken Breasts
Chicken thighs (with or without a bone) can be cooked in the sluggish cooker due to the fact that they are a thicker cut of meat that can withstand a longer cooking time, but the very same is not real for boneless skinless chicken breasts. Chicken breasts are lean, which suggests if they are prepared for too long they will become very difficult and dry out. If you need to cook chicken breasts in your sluggish cooker, eliminate the skin and select a dish that’s very saucy, like this shredded chicken recipe.

As tempting as it might be to toss some milk, cream, or yogurt into your sluggish cooker, go ahead and resist that desire. When making a sluggish cooker dish that calls for dairy, go ahead and stir or blend it in when the meal is done in order to avoid a lumpy catastrophe.

White wine and Other Liquor
Cooking with red wine and liquor provides us meals like penne alla vodka and coq au vin, but the reason that those recipes work (and do not get you intoxicated) is since the booze includes flavor while the alcohol cooks off. Since a sluggish cooker is covered, alcohol can’t get away and vaporize, leaving you with a dish that will have an unpleasant taste. This Slow Cooker Coq au Vin recipe works due to the fact that the white wine cooks in a frying pan before it (together with numerous other active ingredients) are added to the sluggish cooker, suggesting the alcohol has an opportunity to evaporate.
Fresh Herbs
Like delicate vegetables, fresh herbs have no place in the sluggish cooker. Why? Cooking fresh herbs such as basil and cilantro for a long period of time will ruin the subtle earthy notes they give a dish. Rather, cook your meal in a slow cooker and garnish it with the fresh herbs of your choice for the best results.

Bacon is beloved for its crispy texture, which you merely won’t be able to accomplish if you make it in a sluggish cooker. For the best results, cook bacon in the oven or air fryer, or take a more standard technique and prepare it on the stovetop.

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