Some slow cooker recipes call for sautéing ingredients beforehand to release the aromatics. To keep the flavour going, preheat your slow cooker while you sauté.
Photo by mrgarethm.
Over at The Kitchn, chef Neela Paniz explains the case for preheating:
“…as I was testing recipes for my cookbook more and more, I found that turning the slow cooker on to preheat while I was sautéing my aromatics had its benefits. I was then adding a hot dish to a hot dish, instead of starting all over again,” she says…When you put hot ingredients into a cold slow cooker, everything has to heat back up again, which can tack on an extra 15 to 20 minutes of cooking time….Instead, while you’re prepping your aromatics, turn the slow cooker on to high heat to get it up to temperature fast, and then turn it down to the appropriate temperature called for in the recipe when you put all of your ingredients in.
Paniz says she tested this method with positive results, so she decided to give it a whirl with all of the recipes in her book. For more detail, head to the full post below.
Why You Should Always Preheat Your Slow Cooker [TheKitchn]