Cuisinart Cook and Hold Dokumentacja Pobierz pdf (Strona 14)

D Adapting your recipes

ß For most recipes, reduce the cooking liquid by at least 50% (soups are the exception). Liquids do not

evaporate as they do in traditional cooking, and you often end up with more than when you began.

ß In most cases, all ingredients can go in the ceramic pot at once and can cook all day on a ‘Low’ setting.

While it is not necessary to brown or sauté vegetables (onion, carrots, celery, peppers etc), it will add to

the  avour. Browning meats adds both  avour and visual appeal and helps to remove fat.

ß Certain cuts of meat are more appropriate for the Cook & Hold; see table Meat Cuts Guide for slow

Cooking

ß Dairy products milk, sour cream and some cheeses will break down and curdle during slow cooking.

Substitute with canned evaporated milk or dried skimmed milk or add dairy products during the last 30

minutes of cooking.

ß When making soups, add solid ingredients to the Cook and Hold and then liquid to cover. If a thinner

soup is desired, add more liquid to taste.

ß If your recipe requires precooked pasta, undercook it.

ß Add rice to recipes during the last hour of cooking.

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Cuisinart Cook and Hold Dokumentacja Strona 14