Slow cookers are among the greatest culinary inventions of our lifetime. Literally anyone can use one! Crock-Pots do all of the work while you tend to the other trials of the day, and can be used for simple soups, full juicy pot roasts, and everything in-between. Recipes that are passed down for generations are done great justice by a slow and patient cooking, soothing the family with that familiar taste of comfort.
Unsurprisingly, Massel bouillon serves as a wonderful base for a wide ranger of Crock-Pot dishes, with a simple and rich stock that has a flavor that only improves over time. Before you get started, we have some simple tricks to make sure you don’t break a sweat:
- Plan ahead! The best way to cook is to dump everything in during the morning rush so you can come home to a perfectly simmering meal right when you walk through the door. Cut up your ingredients, prep the Massel stock, and set out the seasonings the night before.
- Temperature is key! Anything below 140°F is too cool to keep bacteria at bay, and you definitely don’t want your creation at a rolling boil.
- Don’t overfill! About two-thirds of the size of your slow cooker is the sweet spot. The ingredients need room to “breathe,” and using the appropriate size Crock-Pot for the selected recipe and its measurements will help you achieve this.
- Keep a lid on it! Sneaking a peek throughout the process disrupts the balance of the meal and unknowingly adds more time to the cooking. Check for doneness 30 to 45 minutes before you plan on pulling the plug.
That’s all there is to it. Check out Chapter 2 of the Massel Cookbook for some mind-blowing stews and bisques in honor of National Soup Month, all of which would look mighty fine in your favorite Crock-Pot. For even more inspiration, get a load of these all-time favorite recipes: