Slow cooking
On Feb 22, 6:43*am, "jmcquown" > wrote:
>
> "Gayle Hodur" > wrote in message
>
> .. .
>
>
>
> > There are times I want to prepare a slow-sooker recipe the night before
> > and start it cooking first thing in the morning. I read that if you
> > refrigerate the stuff in the stoneware dish you should cook it for 2
> > hours on high and then switch to low. They didn't say if those 2 hours
> > on high count as 2 hours of your cooking time or if you do them in
> > ADDITION to the full cooking time. Anybody know?
>
> I never read any such instructions in my slow cooker manual. *I've prepped
> many a dish the night before and stored it in the fridge. *Started it off on
> low in the morning on low and by evening it was done. *No problems in 30
> years.
>
> Jill
>
>
Same as Jill.
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