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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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