Slow Cooker Tips & Tricks

Master the mystery of this appliance and it will spend more time on your counter than in your cupboard.

• Don't fill it up. Your slow cooker should be one-half to two-thirds full. If it's too full, it will take too long to start simmering. If it's not full enough, you risk overcooking.
• Keep it thrifty. This long, moist cooking method is ideal for inexpensive cuts of meat, since it provides plenty of time for tenderizing.
• Leave it alone. Don't lift the lid, unless you want to extend the cooking time by 20 min. To check the progress, spin the lid until the condensation falls off. If the recipe gives you reason to lift the lid, replace it quickly.
• Customize it. If you want to thicken the juices or concentrate flavors, remove the lid and cook on HIGH for the last 30 min.
• Stick to the cooking time. Slow cookers work by simmering food at a low, even temperature, so adhere to the recipe.

Looking to go beyond stir-fry? Check out more Chinese Recipes here!

Equipment

• A wok works best, but a large flat-bottomed pan can work very well.
• Also, have a long handled wooden spoon or heat resistant spatula available.

Getting Ready

• Have all the ingredients you will need ready. Stir-frying is a fast method of cooking and there is no time to stop and chop! This means have meat cut into uniform bite-sized pieces and vegetables washed and cut into uniform bite-sized pieces as well. This will aid in even cooking of all ingredients.
• Here’s a great tip, place your ingredients in small bowls in the order that they will be added to the pan.

Types of Oil to Use

• For best results, use oil with a high smoking point. That means the oil can stand up to high heat before smoking and burning.
• Vegetable oil, canola oil and grape seed oil are great oils to use. Peanut oil is excellent, and it also adds a nice flavor to the stir-fry.
• Heat the wok or pan briefly on medium-high before adding any food to the pan. Swirl the oil to coat the bottom and sides of the pan.

Cook Meats First

• Meat often requires longer cooking time than a lot of vegetables so add meat to the wok first. Spread meat into one layer and let it sear before turning.
• Seafood such as shrimp cook quicker than beef or pork. Watch for sign of doneness such as shrimp turning pink.
• Often recipes will call for removing meat from wok when cooked through and continuing with remaining ingredients before adding meat or seafood back to the finished dish.

Cook Denser Vegetables First

• Denser vegetables such as broccoli and carrots will take longer to cook than leafy vegetables. Frozen or blanched vegetables will cook faster than raw vegetables.
• Add the leafy vegetables, such as bok choy, spinach or cabbage to the cooked denser vegetables or they can be stir-fired on their own. As soon as they begin to wilt, they are cooked.

Lighter Cooking Techniques

Make meals that are delicious and good for you with these smart cooking methods.

"Unfrying"

We all love fried chicken, but nobody loves the fat and calories that go with it. Baking or "unfrying" starts with removing the skin. If you're worried about sacrificing taste, don't be — marinating the chicken in Kraft Light Done Right! Ranch Reduced Fat Dressing infuses it with flavor, while Shake 'N Bake gives you that great crunchy texture.

Simple Southern-Style "Unfried" Chicken

Lighter Techniques—Sautéing in Light Dressing

This is a quick way to cook vegetables so they retain their flavor, crunchy texture and nutrients. Light dressing also contains less fat than oil or butter, and allows you to change up the flavor with each different variety.

Quick & Easy Shrimp Primavera

Lighter Techniques—Foil Packet Cooking

This simple steaming method guarantees a moist and flavorful all-in-one meal. To enclose food in packet, bring up foil sides. Double fold top and both ends to seal, leaving room for heat circulation.

Foil-Packet Southwestern Chicken Dinner

Pan-roasting

Looking for a great way to cook lean cuts of meat indoors? Pan-roasting is the answer. Marinating the meat in light dressing beforehand keeps it moist and delicious, while roasting it in the oven afterward with quick-cooked vegetables brings out all the different flavors.

Pan-Roasted Steak Dinner

Fondue Tips & Techniques

Fondue is fun and delicious! The word "fondue" means "melted" in French and is cooked communally at the table in one pot. Here are a few tips and will that will help you have fun with fondue!

Fondue Equipment

• Fondue pot (or pots, if you are making more than one kind). A fondue pot typically ranges in capacity from 2 cups to a quart. It stands on legs and includes a burner underneath the pot to keep the contents of the pot hot. It may or may not include a tray.
• Metal or ceramic? Both! A metal (usually stainless steel) pot is used for meat and seafood while a stoneware or ceramic pot is for cheese and chocolate fondues.
• Fondue forks. These stainless steel, two-pronged forks feature long handles that are usually color-coded in some way so that guests don’t get them mixed up. Bamboo skewers can be used instead of special fondue forks. (If using with meat or seafood fondue, soak the skewers in water about 20 minutes before using so as to prevent burning.)
• Optional accessories. Fondue plates are compartmentalized to hold dunking items (such as meat, bread, veggies or fruit) and dipping sauces. Condiment holders are designed to hold various dipping sauces or other ingredients (such as nuts for dessert fondue).

Fondue How-To's

• Heat fondue (cheese mixture, oil or savory broth, or chocolate mixture) in a heavy saucepan on the stovetop before carefully transferring to a fondue pot to keep warm.
• Use fondue forks for dipping purposes only. Transfer dunked or cooked food to a plate before eating with a table fork. (Do not eat directly from the fondue fork.)
• Provide a selection of dunkables, dipping sauces and dessert dip-in’s. Part of the fun of fondue is customizing each bite. With cheese fondue, offer bread sticks, pretzels, even thick vegetable slices as well as the traditional bread cubes. If making a main course fondue, provide a variety of meats like beef, lamb, pork or chicken and seafood such as peeled shrimp and sea scallops. Also offer a variety of savory dipping sauces. When serving chocolate fondue, offer dip-in's such as nuts, toasted coconuts, chocolate chips, and sprinkles so that guests can add even more sweetness to their chocolate-coated piece of cake or fruit.

Fondue Recipes

Have a look at our collection of Favorite Fondue Recipes