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Slow cookers meat friendly

3 min read

Dear Heloise: I just bought a slow cooker, and I have a question about putting MEAT AND VEGETABLES IN TOGETHER. When a recipe says to put the beef (or whatever) in the cooker and then arrange the vegetables around it, add water, etc., shouldn’t the meat be seared first? Putting it in raw with the vegetables doesn’t sound right to me. — Bob, via email

I know it doesn’t sound quite right, but yes, you can put raw meat in the slow cooker with raw vegetables.

A slow cooker does just that — cooks the food slowly. It uses a lower temperature, but it also cooks the food for a longer period of time. The tightfitting lid and the steaming environment kill bacteria, so don’t worry. Also, don’t put a big old hunk of meat or chicken in there (like a pot roast). Cut the meat into big chunks so they can cook properly. Some slow-cooker recipes say to sear the meat before, so if you feel more comfortable, then do sear the meat first. — Heloise

TOOTHPICK HOLDER

Dear Heloise: Here is a hint that I learned working in a barbecue restaurant in Dallas: Put toothpicks in a small hot-sauce bottle, and they will come out one at a time. Of course, you need to clean the hot-sauce bottle well before filling it with toothpicks. — Myrtle J. in Kentucky

BETTER POTATOES

Dear Readers: When making mashed potatoes, there are many alternatives to using milk. Looking for a different flavor? Try using sour cream, buttermilk or nonfat Greek yogurt instead. That’s the fun part of cooking! You can substitute different things to create some yummy flavors. My pamphlet Heloise’s Seasonings, Sauces and Substitutes is crammed full of hints for you to liven up a meal! To receive one, send $3 and a long, self-addressed, stamped (70 cents) envelope to: Heloise/Seasonings, P.O. Box 795001, San Antonio, TX 78279-5001. Have a baking recipe that calls for buttermilk, but you don’t have any? Try substituting yogurt. The nonfat Greek yogurt can be used in a zillion different ways! — Heloise

FREEZING CRACKERS

Dear Heloise: You have written in your column about storing crackers in the freezer. After thawing them, is there any moisture in them, and are they soggy? Because if this hint really works, then it is the perfect solution, since I don’t eat very many at a time. — Lois U., via fax

This hint really works! Be sure to put the crackers in an airtight freezer bag or container. You can wrap the crackers in foil for added protection. This keeps out the air, which is what makes the crackers soggy. — Heloise

ORGANIZED SPICES

Dear Heloise: I often spent time searching for the right spice. To solve my frustration, I put them alphabetically on a two-tiered turntable on the shelf in the cabinet. Now I just give the turntable a spin and find the right spice in no time! — Mary M., via email

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