Seasonings . . . well, some get stronger and some get blander in the crockpot. What I do is just make it the way I usually would, then taste an hour before serving (or when you get home) and adjust seasoning. (For your recipe I would add hot & spicy adobe by Goya, or chili powder, or Tabasco sauce, or jalapenos, etc.) If using a recipe, I always write in the margin how I adjusted it last time and why. Like, "Next time use hot salsa instead of medium", OR, "Next time use medium salsa instead of mild", etc. So I would say, no, don't add more seaonsoning as a rule, you might regret it.
It is true that crockpot cooking is moist cooking, so you need less total liquid in crockpot cooking as opposed to dry heat cooking such as oven or toaster oven.
Since you're new to crockpot cooking, I recommend searching in Sparks, Allrecipes, Prevention, Recipelink, and the Crockpot lady (or could also google) to give you an idea of proper moisture amounts.
Many times I use Spark recipes to gauge things, even though I don't actually use the recipe. I'll import it into Nutrition tracker if it's similar to my recipe, even if it's not the same. And it doesn't matter if it's the same as mine or not if I want to know how much tomato sauce I should add, etc.
Hi all, I am new here and new to using a crock pot..
I cooked some green bell peppers in the crock pot, I have a 5.5 oval one...I cooked 6 peppers and to each pepper I added: 1/4 cup "cooked" brown rice, 1/4 cup "cooked" ground turkey, 1/4 cup of stewed tomatoes... I pouring in 3/4 cup of tomato sauce, with about 4 tablespoons of chunky salsa...
The peppers cooked well, but there was so much juice in the pot and the peppers were bland... What did I do wrong?
1.) As a rule, should I add more seasoning when using a crock pot?
2.) Should I have eliminated pouring the tomato sauce and salsa over the peppers?
Please help, I would like to cook this at least once a week, I take them to work with me for lunch... any help provided by you will be greatly appreciated...
Thanks, emoticon ~ Dee ~
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