Product FAQs

Liquids

Liquid (stock, water, wine):

It is not necessary to use more than ½ to 1 cup liquid in most instances since juices in meats and vegetables are retained more in slow cooking than in conventional cooking.

Acids:

Tomatoes, vinegar, wine or citrus juice aids in the tenderization process. For long cook times, taste and add additional citrus during the last 15-30 minutes if desired.