4. Strain Stocks and Bone Broths Straight From the Crock
Instead of transferring hot stock or broth to a separate strainer, use a tea strainer directly in the slow cooker. As your stock or bone broth finishes cooking, place the tea strainer over a ladle or directly into the pot to strain out larger solids like bones, bay leaves, or chunks of vegetables. This method simplifies the process and minimizes the risk of spills.
For a clear chicken stock, use the tea strainer to remove all the bits of chicken, vegetables, and herbs that have been simmering away. This step ensures that your final product is smooth and ready to be used in soups or sauces.
5. Keep Rice, Quinoa, and Small Grains From Turning Mushy
Cooking small grains like rice or quinoa in a slow cooker can often lead to a mushy texture due to prolonged exposure to liquid. By placing these grains inside a tea strainer, you can better control their cooking environment. This prevents them from absorbing too much liquid while still being cooked to perfection.
To use this method, measure out the desired amount of grains and place them in the strainer. Submerge the strainer in the slow cooker with the rest of your dish. This will allow the grains to be cooked through without becoming over-saturated, resulting in a fluffier texture.
6. Contain Herbs and Citrus for Easy-Pull Flavor Bombs
Herbs and citrus can add a burst of flavor to slow-cooked dishes, but fishing out soggy leaves or zest can be tedious. By using a tea strainer, you can easily contain these flavoring agents and remove them when needed. Fill the strainer with herbs like basil, oregano, or citrus peels and place it in your slow cooker.
This method works well for dishes like lemon herb chicken, where you want the essence of lemon and herbs but not the actual pieces in your final dish. Simply remove the strainer after cooking and enjoy the infused flavors without any unwanted bits.
7. Rescue Over-Salted Soups With a Potato-in-the-Strainer Trick
Accidentally over-salted your soup? A clever way to fix it is by using a potato, which can absorb excess salt. Place a peeled, halved potato in the tea strainer and submerge it in the soup while it simmers. This allows the potato to draw out some of the salt without disintegrating into the broth.
After about 30 minutes, check the soup’s saltiness. If needed, replace the potato with a fresh one and continue simmering until the desired taste is achieved. The tea strainer makes it easy to remove the potato without leaving any residue behind.
8. Create No-Mess Mulled Cider and Slow-Cooker Punch
Mulled cider or punch is a cozy treat during colder months, but the spices used can be messy. By placing spices such as cinnamon sticks, cloves, and allspice in a tea strainer, you can easily flavor your drink without the hassle of straining out the spices later.
Simply add your choice of cider or juice to the slow cooker, along with the tea strainer filled with spices. Let it simmer on low heat for several hours. The result is a perfectly spiced beverage that’s easy to serve and enjoy without any floating spice debris.
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