Slow Cooking Methods

Slow cooking methods
Remember the days when delicious dinners would simmer away in the slow cooker, filling the home with mouth-watering aromas? The McCORMICK Slow Cookers range brings back this style of easy, delicious cooking, with expert recipe bases blended to bring out the best in traditional slow cooked favourites. Slow Cookers recipe bases are designed for convenience cooking and can be used in a slow cooking appliance, in a casserole dish in the oven, or in a stovetop pot.


1. Plug in the slow cooker
A slow cooker is an electrical cooking appliance that maintains a relatively low temperature for many hours. The idea is to fill the pot with ingredients and let it do the work, cooking the contents slowly and evenly. When using a slow cooking appliance, make sure it has a tight fitting lid, and will not need stirring unless stated specifically in the recipe. This means that there is very little or no moisture loss and it can be left to do its thing without constant checking. While the amount of liquid required by the back of the recipe base pack might seem little, moisture comes from the meat and vegetables too, to create a perfect consistency and mouth-watering result.

No slow cooker?
McCORMICK Slow Cookers recipe bases work just as well in the oven or on the stovetop. Best of all, slow cooking is perfect for tougher cuts of meat which are often easier on the weekly budget. It’s also a great way to get loads of veggies on the family's plates!

2. Stovetop simmer
As a general rule, for red meat dishes such as beef or lamb, simmer covered over a low heat for 1 ½ - 2 hours, or until meat is tender. Chicken and pork dishes require a little less time, at around 1 - 1 ½ hours. Stir the dishes occasionally and check that there is sufficient liquid. As a guide, the more you open the lid, the more liquid you will need to add, so on a stove top with regular checking, you may need between a ¼ cup to a ½ cup of extra water.

3. In the oven
In the oven, try using a heavy based casserole dish with a tight fitting lid, as this will retain the moisture and give results similar to a slow cooker. Preferably use a non-fan setting of around 160 degrees Celsius, for 4 - 5 hours for red meats and 2 ½ - 3 hours for white meats. Again, stir occasionally and check the level of liquid. You may not need to add more liquid in this case; however up to a ¼ cup extra may be needed depending on the heat intensity.