Slow Cookers and Spices

When it comes to using a slow cooker, many recipes are adapted from skillet or pot recipes but do not take into account the time needed for a slow cooker to work.

Slow cooking, basically simmering over a long period, releases a lot from herbs and spices added over time, so a rule of thumb, add a pinch more than what a recipe calls for, this applies to herbs and spices if you think the amount is low. This is particularly important for dried herds like rosemary, parsley, basil, etc.

  1. If not using kidney beans, just soak over night and cook in the slow cooker, the longer it cooks the more the flavors come out.

  2. You’ve convinced me to get a slow cooker. I love making chilli and a slow cooker version has got to be good.

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