High Altitude Cooking

 
If you have ever cooked at a higher altitude, you will have noticed that something was strangely different.

The food you were working so hard to prepare didn't quite turn out as expected, did it? It also took longer to finish cooking than you had anticipated.

You have just learned that the cooking strategy you had perfected over time will need some 'adjustment'.

Here's why it happened. At higher altitudes, the air pressure in the atmosphere is lower than it is at lower altitudes. This difference in air pressure is quite evident when you are trying to catch your breath. It is this same difference in air pressure which affected how your food turned out.

You see, at sea level water boils at 212 degrees F. But at an altitude of 7500 feet however, it boils at about 198 degrees F. - Big difference when it comes to cooking!

This difference in the water boiling temperature has a great effect on food and food cooking processes. It will affect the flavor and taste of food.

Food will be underdone because the moisture in the food itself and the water in which it is being cooked boils off more quickly. Because of this, your food can easily cook dry.

Also, unless you make special adjustments to the temperature of cooking oil, deep fried foods will be over-brown on the outside and undercooked on the inside.

Another side-effect of high altitude cooking is that sugar syrups used in making candies, frostings and jellies will concentrate much more rapidly than at lower elevations.

One final important fact to be aware of: Canned fruits, tomatoes and pickled vegetables do not become thoroughly processed because of the lowered boiling point of water. And low-acid foods (vegetables, meat and poultry) can nurture heat-resistant bacteria unless processed longer and at higher poundage in a steam-pressure canner.

When it comes to the individual ingredients themselves, it opens up a whole new can of worms. Here's a statement which is complicated to understand at first, but here goes:

There is a complex inter-play between ingredients which bears a definite relationship to the others. And the quality of the finished product depends on a delicate balance of ingredients which can only be achieved through the proper adjusted quantity of each ingredient.

If you didn't understand that (as I also didn't), there is a book that you should know about which is loaded with information and strategies to offset the unique problems and complexities of high altitude baking and cooking. The book was first published in 1980 by Random House and is called 'The New High Altitude Cookbook' by Beverly M. Anderson and Donna M. Hamilton.

Now when it comes to your crockpot, be sure to allow for considerably more cooking and baking time at the higher elevations.

A quick tip: Aluminum foil on top of the foods being cooked or between the rim of the cooker and the cover will reflect the heat downward into the food. This will be especially helpful at higher elevations.

Health Benefits

 
Low, constant heat crockpots cook by may help prevent disease according to recent studies! Some compounds (advanced glycation end products) are formed when fats, sugars, and proteins are heated at high temperatures, as when food is grilled, broiled, or microwaved. These AGE's irritate cells and may be a factor in the formation of heart disease, diabetes, and even cancer. Because slow cookers only heat between 200 and 300 degrees, these compounds do not form in as great of numbers in crockpot cooked meals.

Cleaning Your Crockpot

 
Fill the appliance with hot soapy water when the cooker has cooled. Let soak for 15-20 minutes, then scrub with a cloth, nylon net pad or a plastic sponge. Do not use a harsh abrasive cleaner, SOS pad or metal pad. Rinse well in hot water and dry.

To remove mineral stains, fill crockpot 3/4 full with hot water and 1 cup white vinegar. Cover and cook on high for 2 hours. Then let the crockpot cool and soak and clean as directed above.

To remove water marks from glazed crockery, rub the surface with vegetable oil and let stand for 2-3 hours. Then fill with hot soapy water, rub the surface, and scrub with a nylon net pad. Rinse and dry well.

Measurements and Conversion

LIQUID MEASUREMENTS
1 ounce = 2 tablespoons fat or liquid
1 cup = 8 fluid ounces
2 cups = 16 fluid ounces
4 cups = 32 fluid ounces
2 cups = 1 pint
2 pints = 1 quart
1 quart = 4 cups
4 quarts = 1 gallon

ONE-POUND EQUIVALENTS
2 cups butter or 4 sticks of butter
4 cups all-purpose flour
2 cups granulated sugar
3-1/2 cup powdered sugar, packed
2-1/4 cups brown sugar, packed

DRY MEASUREMENTS
3 teaspoons = 1 tablespoon
2 tablespoons = 1/8 cup
4 tablespoons = 1/4 cup
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons= 1/2 cup
12 tablespoons = 3/4 cup
16 tablespoons = 1 cup
2 tablespoons = 1 ounce
4 ounces = 1/4 pound
8 ounces = 1 cup
16 ounces - 1 pound
1 pound = 454 grams

One Cup of Fine Crumbs Measurements
28 saltine crackers
4 slices of bread
14 square graham crackers
22 vanilla wafers

Other Measurements Used in Recipes
Pinch = as much as can be taken between tip of finger and thumb
Speck = less than 1/8 teaspoon
1 lemon makes 2 tablespoons of juice
1 orange makes 1/3 cup of juice
8 to 10 egg whites = 1 cup
12 to 14 egg yolks = 1 cup
1 cup unwhipped cream = 2 cups whipped
4 ounces of uncooked macaroni = 2 1/4 cup cooked
7 ounces spaghetti = 4 cups cooked
4 ounces uncooked noodles = 2 cups cooked
1 pound unshelled almonds = 3/4 to 1 cup shelled almonds

METRIC MEASUREMENTS
1 teaspoon = 5 milliliters 1 tablespoons = 15 milliliters
1 cup = 240 milliliters
1 ounce = 28 grams
1 pound = 454 grams

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Converting a Recipe

Crockpots vary but the low setting is typically around 100 degrees and its high setting is around 300 degrees.

Knowing this, it is fairly easy to convert most recipes for use in your slow cooker. Some adjusments to cooking times will be a judgement call on your part, but some simple guidelines should help. Just follow a few simple rules and you're on your way.

You should decrease the liquid since it does not boil away in a crockpot.

Add cheeses and other milk product towards the end of your cooking since they tend to break down if they are cooked for too long.

Brown any ground beef before adding to the crockpot. It will taste better and have better texture this way.

Add rice and noodles at the end of your cooking as well. They will turn mushy if they are cooked too long. You can cook these separately and then combine them when it's time to serve.

Add your spices at the end.

If a stovetop recipe calls for 15-30 minutes, the crockpot should cook it for 1 1/2 - 2 1/2 hrs at a high temperature and 4 - 8 hours at its low temperature setting.

If a stovetop recipe calls for 35-45 minutes, the crockpot should cook it for 3-4 hrs at a high temperature setting and 6 - 10 hours at its low temperature setting.

If a stovetop recipe calls for 50 min to 3 hours, the crockpot should cook it for 4 - 6 hrs at a high temperature setting and 8 - 16 hours at its low temperature setting.

Following these guidelines will allow you to be able to convert a stovetop recipe to its delicious slow cooking counterpart!

Crockpot Safety

The crockpot is designed to be left alone. However, you should always take some general precautions.

Make sure the pot is not touching walls or other items on your counter. The outside of the crock may get hot.

Always inspect the plug and cord before plugging in. Make sure it is firmly plugged in.

Always inspect the inside of the slow cooker before adding foods. Do not use if you find cracks or breaks.

Cleaning Your Crockpot

Fill the appliance with hot soapy water when the cooker has cooled. Let soak for 15-20 minutes, then scrub with a cloth, nylon net pad or a plastic sponge. Do not use a harsh abrasive cleaner, SOS pad or metal pad. Rinse well in hot water and dry.

To remove mineral stains, fill crockpot 3/4 full with hot water and 1 cup white vinegar. Cover and cook on high for 2 hours. Then let the crockpot cool and soak and clean as directed above.

To remove water marks from glazed crockery, rub the surface with vegetable oil and let stand for 2-3 hours. Then fill with hot soapy water, rub the surface, and scrub with a nylon net pad. Rinse and dry well.

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Vegetables
Most vegetables should be thinly sliced or placed near the sides or bottom of the stoneware. Meats generally cook faster than most vegetables in a slow cooker.

Cooking Breads and Cakes
Here are some tips on making the delicious cakes found in the Dessert section of this web site:

• Do not over-beat breads and cakes. Follow all recommended mixing times.

• Do not add water to the slow cooker unless it specifically says to in the recipe.

• After breads and cakes have finished cooking, allow them to cook for 5 minutes before from the cake pan.

Cooking with Frozen Foods
You can cook frozen meats in your Crock-Pot® slow cooker, however it is best to use the following guidelines:

• Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware.

• Do not preheat the slow cooker.

• Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional
2 hours on High.

Cooking Temperatures and Food Safety
• Cooking meats in your Crock-Pot® slow cooker is perfectly safe. According to the U.S. Department of Agriculture, bacteria in food is killed at a temperature of 165°F. Meats cooked in the Crock-Pot® slow cooker reach an internal temperature of 170° in beef and as high as 190°F in poultry. It is important to follow the recommended cooking times and to keep the cover on your slow cooker during the cooking process.

• If your food isn’t done after 8 hours when the recipe calls for 8 to 10 hours, this could be due to voltage variations which are commonplace everywhere; due to altitude or even extreme humidity. The slight fluctuations in power do not have a noticeable effect on most appliances; however, it can slightly alter the cooking times. Allow plenty of time, and remember, it is practically impossible to overcook. You will learn through experience whether to decrease or increase cooking times.

Removable Stoneware
The removable stoneware in your Crock-Pot® slow cooker makes cleaning easy. Here are some tips on the use and care of your stoneware:

• Do not preheat the slow cooker.

• Your Crock-Pot® slow cooker makes a great server for hot beverages or dips. Keep it on the Low setting to maintain the proper serving temperature.

• Because there is no direct heat at the bottom, always fill the stoneware at least half full to conform to recommended times. Small quantities may be prepared, however, cooking time will be affected.

 When preparing dishes with beef or pork in a larger unit, browning the meat in a skillet before adding to the slow cooker yields the best results; the meat will cook more evenly. Roasted meats, chicken, and turkey quantities may be doubled or tripled, and seasonings adjusted by half. Caution: Flavorful spices such as garlic and chili powder will intensify during long slow cooking. Add just 25 to 65 percent more spices as needed to balance the flavors.

• When preparing a soup or a stew, you may double all ingredients except liquids, seasonings, and dried herbs. Increase liquid volume by half, or as needed. The slow cooker lid collects steam, which condenses to keep foods moist and maintain liquid volume. Do not double thickeners, such as cornstarch, at the beginning. You may always add more thickener later if needed.

• When preparing baked goods or cheesecakes, it is best to simply prepare the original recipe as many times as needed to serve more people.

Adding Ingredients at the End of the Cooking Time
Certain ingredients tend to break down during extended cooking. When possible add these ingredients toward the end of the cooking time. These include:

• Milk, cream and sour cream - add during the last 15 minutes of cooking time.

• Seafood - add in the last hour of cooking time, unless the recipe specifies otherwise.

Pasta and Rice
• For best results with pasta, cook in a pot of boiling water until just tender. Add the pasta to the stoneware during the last half hour of cooking.

• For best results with rice, always use long grain converted rice. If it doesn’t seem to cook completely after the suggested time, you may try adding an extra 1 to 1 2/3 cup of liquid per cup of rice.

Beans
Beans must be softened completely before combining with sugar and/or acid foods (NOTE: Sugar and acid have a hardening effect on beans and will prevent softening). Dried beans, especially red kidney beans, should be boiled before adding to a recipe. Cover the beans with 3 times their volume of unsalted water and bring to a boil. Boil 10 minutes, reduce heat, cover and allow to simmer 1 1/2 hours or until beans are tender. Soaking in water, if desired, should be completed before boiling. Discard water after soaking or boiling.

Meats
• Due to the nature of a slow cooker, meat does not brown as it would if it were cooked in a skillet or oven. It is not necessary to brown meat before slow cooking, however, if you prefer the flavor and look of browned meat, brown your meat in a skillet with a little oil, then place the meat in the stoneware and follow the recipe as usual.

• Trim fats and wipe meats well to remove residue. (If meats contain fats, brown in a separate skillet or broiler and drain well before adding to cooker). Season with salt and pepper. Place meat in stoneware on top of vegetables.

• For roasts and stews, pour liquid over meat. Use no more liquid than specified in the recipe. More juices in meats and vegetables are retained in slow cooking than in conventional cooking.

Liquids
• A specific liquid called for in a recipe may be varied if an equal quantity is substituted (such as substituting a 10 1/2 ounce can of soup plus 4 ounces of water for a 14 1/2 ounce can of tomatoes OR 1/2 cup beef or chicken broth for 1/2 cup of wine, etc).

• Roasts can be cooked without water when set on LOW. We recommend a small amount, however, because the gravies are especially tasty. The more fat or “marbling” the meat has, the less liquid you need. The liquid is needed to properly soften and cook vegetables.

Herbs and Spices
When cooking with your Crock-Pot® slow cooker, fresh herbs will add aromatic, fresh flavor and color to the finished dish but should be added at the end of the cooking cycle. Dried herbs and spices, particularly ground or crushed, can lessen in flavor during extended cooking time. Add half the amount of dried herbs and spices recommended in the recipe at the beginning then taste and adjust seasonings toward the end of the cooking cycle.

I am now using the new bags designed for crock pots and they are wonderful, even with a meat item with bones, you can still lift out the bag without worry of tearing. the bags fit even the big oval pots as well.

After it is done, the pot is spotless and all I do is wipe out with damp paper towels.

They are great!

Hope you are well.

Glad to be here. Jacki 

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• Minute Rice is ideal for slow cooker meals because it absorbs all the flavor. Just add it 20 minutes before cooking time ends.

• To speed cleanup, spray the inside of the slow cooker with non-stick cooking spray before filling it
with ingredients.

• Taking the lid off your slow cooker, even just to give it a stir, drastically reduces the heat and extends the cooking time. Only lift the lid if instructed to do so
in the recipe.

• Do not add cold water to the slow cooker immediately after use as this could cause it to crack. Either add warm soapy water or let the slow cooker reach room temperature before cleaning.

Combining unbelievable convenience and good home cooking, these wondrous appliances are still enjoying their renewed popularity in kitchens around the world. Throw some ingredients in the pot, turn it on, and come home at the end of the day to a hearty homemade supper – it's almost too good to be true! Visit our Winter Foods page to get hints for making wonderful slow-cooked meals and other dishes for chasing the chills away.

• Convert your favorites! You can adapt many conventional recipes for the slow cooker! Any oven or stovetop recipe that has some moisture in it – from water, broth, wine, sauce, canned soup, etc., should work beautifully in your favorite appliance. As a rule, you should cut all liquid amounts in half when adjusting for the slow cooker. The low heat setting is approximately 200 degrees F (95 degrees C) and high heat is about 300 degrees F (150 degrees C). For every hour you'd cook something in the oven or on the stove, allow 8 hours on low or 4 hours on high. (When in doubt, turn it on low and leave it all day or overnight.)
• Meat Matters. While you can cook just about any kind of meat in the slow cooker, some are more ideal candidates than others. Chicken on the bone, as well as cheaper, tougher cuts of beef, pork and lamb will turn succulent and fork-tender under the gentle, moist heat of the slow cooker. For maximum flavor and a more appetizing color in the finished product, remove skin from poultry and trim visible fat from all meats, then coat meat lightly in flour and brown in a hot skillet before adding to slow cooker.
• The Finishing Touches. As your dish nears the end of its cooking time, it's time to add the finishing touches. If there seems to be too much liquid, remove the lid and turn the pot up to high, allowing some of the water to cook out. If you'd like to thicken or enrich the sauce, now is the time to stir in cream, sour cream, shredded cheese, or a slurry of cornstarch and cool liquid. Brighten up the flavors with salt and pepper, lemon juice or vinegar, and maybe a handful of fresh chopped parsley, basil or cilantro.

PRECOOKING

Do not precook seafood or frozen vegetables. Just rinse and drain thoroughly before adding to other ingredients. These foods cook quickly. Best to add during the last hour of cooking.

GRAVY

To thicken gravies before serving: remove 1/2 cup of liquid from crock pot, stir in recommended amount of cornstarch, return to crock pot and simmer on High for 15 minutes. OR -- stir in 1/4 cup quick cooking tapioca at start of cooking. Gravy will thicken as it cooks.

MILK

Milk and sour cream tend to break down during extended cooking. When possible add during last hour of cooking. (This goes for cheese too.) Condensed soups may be substituted for milk, etc., and can cook for an extended period of time.

SOUPS

Some soup recipes call for 2-3 quarts of water. Add other soup ingredients to crock pot, then add water only to cover. If thinner soup is desired, add more liquid 1 hour before serving time.

If milk based recipes have no other liquid for initial cooking, add 1 or 2 cups of water. Then stir in milk or cream as called for, and heat before serving.

BEANS

Instead of soaking beans overnight, cook them overnight on low with water and 1 teaspoon soda added. Or parboil (Especially important in hard-water areas to properly soften beans.) Drain and combine with other ingredients. Cook according to time guide. Be sure beans are softened before you add any sugar or tomato to mixture.

STEWS AND RAGOUTS

Brown and drain stew meat if fat is visible. Fat or oil for browning may be omitted.

Do not use large quantities of water for stews. Usually one cup of liquid is enough. You may wish to add one tablespoon of beef flavored base at the end of cooking (I like Tone's, myself).

HOW TO ADAPT A TYPICAL RECIPE

Here's a sample recipe. Here's what would happen to it. (CAPS = THE CROCK POT ADAPTATION!)

Chicken-Seafood Casserole

1 pound raw shrimp, shelled and deveined (RINSE AND DRAIN ONLY)
2 1/2 teaspoons salt
3/4 cup regular white rice (NOT INSTANT RICE!)
2 chicken legs and thighs, boned and skinned (WASH AND PAT DRY)
2 whole chicken, boneless and skinless (WASH AND PAT DRY)
3 tablespoons salad oil (DON'T NEED)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (10 1/2 oz.) condensed tomato soup, undiluted
1 cup heavy cream (SEE BELOW)
1/2 cup dry sherry
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/4 teaspoon dried thyme leaves
2 tablespoons chopped parsley

1.) In a large saucepan, bring 1 quart of water to a boil, add shrimp and salt. Return to boiling; reduce heat, and simmer, covered 10 minutes and drain. (SKIP!)

2.) Preheat oven to 350. Cook the rice as package label directs. Wash chicken and pat dry with towel. (SKIP!)

3.) In hot oil in 4-quart Dutch oven, brown chicken well on all sides, remove pieces as browned. (SKIP THIS ONE, TOO!)

4.) Discard all but 2 tablespoons drippings from Dutch oven. In hot drippings saute onion and green pepper until tender about 5 minutes. (SKIP-O-RAMA!)

5,) Stir in soup, cream (ADD CREAM DURING LAST HOUR. PUT ALL INGREDIENTS IN CROCK POT AND MIX WELL.), sherry, 1 1/2 teaspoons salt, the Worcestershire sauce, pepper and thyme until well blended. Add cooked rice (ADD 1 CUP EXTRA CHICKEN BULLION, BROTH OR WATER), chicken and shrimp. (STIR TOGETHER THOROUGHLY.)

6.) Bake, covered, 60 minutes, or until chicken is tender. Sprinkle with parsley. (COOK 8-10 HOURS ON LOW OR HIGH FOR 4 HOURS.)

Converting One Dish Recipes into Crock Pot Recipes
From: Flyer (source unknown)

In most cases, all ingredients can go into you crock pot in the beginning and can cook all day. Many preparatory steps are unnecessary when using the crock pot. For example, you don't need to brown or saute vegetables. If you feel unsure about a step, go ahead and follow the recipe's directions as written.

A few hints to remember:

*Allow sufficient cooking time on "low" setting.

*Do not add as much water as some recipes indicate.

*Remember -- liquids don't boil away as in conventional cooking. Usually you'll have more liquid at the end of cooking instead of less.

*Cook with cover on -- except to "brown off" liquids after cooking

*it's "one-step" cooking: many steps in the recipes may be deleted. Simply add ingredients to the crock pot at one time and cook 8 to 10 hours (add any liquid last)

*Vegetables do not overcook as they do when boiled in your oven or on your range. Exception: milk, sour cream or cream should be added during the last hour.

*Recipes that will not adapt well are cold soups, salads and those that require broiling or deep frying.

BROWNING MEATS

Seldom necessary -- except to remove excess fat. Just wipe well and pat dry. Fats will not bake off in the crock pot as they do in your oven. Pork, Lamb, bacon, et cetera should be browned and drained before adding to the crock pot.

LIQUIDS

Use less in crock pot cooking -- usually about half the recommended amount. 1 cup liquid is enough for any recipe unless it contains rice or pasta. Example: if a recipe calls for 2 cans beef broth, 1 will do.

SAUTEING VEGETABLES -- Never necessary!

Stir in chopped or sliced vegetables with other ingredients. Only exception: eggplant should be parboiled or sauteed, due to its strong flavor.

Since vegetables develop their full flavor potential with crock pot cooking, expect delicious results even when you reduce quantities. Example, if a recipe calls for 2 pounds sliced onions you may use only one pound. Because vegetables take longer to cook than meat, slice or chop them when possible. Note: sliced fresh mushrooms, frozen peas or corn should be added during the last hour, if convenient, for better color. (If this doesn't bother you, then toss them in at the beginning!)

TIME GUIDE

IF THE RECIPE SAYS, COOK IN CROCK POT:

15 to 30 minutes -- 1 1/2 to 2 1/2 hrs on high or 4 to 8 hrs. on low

35-45 minutes -- 3-4 hrs on high or 6-10 hrs on low

50 minutes to 3 hrs -- 4-6 hrs on high or 8-18 hrs on low

High = 300 degrees -- Low = 190 degrees

*Most uncooked meat and vegetable combinations will require at least 8 hours on low.

Crock pot cooks so gently...so a few extra hours on low need not worry you. Any recipe can be cooked on high the first two hours to reduce cooking time, and then turned to low.

Many recipes say "bring to boil, then turn down to simmer." In a crock pot this is not necessary. Simply set the crock pot to low and forget it. (I find that in some recipes the taste is slightly different, but not enough to truly worry about it.)

QUANTITIES

The quantity of meat, poultry and vegetables may be reduced without affecting flavor. Especially vegetables! If in doubt, cut the recipe in half. Casserole recipes often suggest a specific size of baking dish, Most recipes will fit into any size crock pot (except maybe the tiny dip ones!).

Recipes for a 4-qt. Dutch oven will fit the 3 1/2 and 4 1/2 qt. crock pots. For the 6 quart recipes, cut them in half.

PASTA AND RICE

If a recipe calls for cooked noodles, macaroni, etc...cook BEFORE adding to the crock pot. Don't overcook -- just until slightly tender. Add towards the end of the cooking time, not at the beginning.

If cooked rice is called for, stir in with other ingredients; add 1 cup extra liquid per cup of raw rice. Use long grain converted rice for best results in all-day cooking.

TOPPINGS

When a crisp topping of crumbs, bacon bits, tomato wedges or grated cheese is called for, add just before serving.

Dumplings -- may be cooked in broth or gravy on high. The 3 1/2 qt. size limits servings to 3 or 4. Drop by spoonfuls on simmering stew or liquid. Cook covered about 30 minutes. Biscuit, pie crust, or instant mashed potato toppings require baking. Transfer to a baking dish and follow recipe.

CHEESES

Processed cheeses or cheese spreads, such as American or Velveeta, are usually more satisfactory than Cheddar cheese. Try both -- see which you prefer.

HERBS AND SPICES

Leaf and whole spices are preferred, but their flavor power may increase -- so use only half the recommended amount. If you use ground herbs and spices, add during the last hour of cooking.

You're the best!

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The best foods that benefit by slow cooking are soups, stews and sauces. You can adapt most of your favorite recipes to a slow cooker with just a few tips:

Make sure to use ingredients that can stand up to a long process like the ones listed above.
Brown meats, roasts and chicken pieces in a skillet before placing them into your slow cooker to seal in the juices.
Add less liquid than you would in ordinary recipes. The slow cooker is designed not to allow liquid to boil and evaporate.
Use dried herbs in place of fresh, sturdy veggies in place of fragile ones.