. Seafood (Shrimp, Fish, Scallops)
Delicate seafood cooks quickly and can easily become rubbery or overcooked in a slow cooker. It’s best added near the end of the cooking process.
- Solution: Add seafood during the last 15–20 minutes of cooking to ensure it stays tender and flavorful.
5. Fresh Herbs
Fresh herbs like basil, cilantro, and parsley lose their vibrant flavor and aroma when subjected to long, slow cooking.
- Solution: Stir in fresh herbs during the last few minutes of cooking or use them as a garnish after serving.
6. Leafy Greens (Spinach, Kale, Lettuce)
Leafy greens wilt and disintegrate quickly under prolonged heat, losing their texture and nutritional value.
- Solution: Add hearty greens like kale or spinach during the last 30 minutes of cooking to retain some structure and flavor.
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