Why do many slow cooker recipes call for layering the ingredients? Even in stew-like recipes where everything will be mixed up in the end.
Sent by EmilyEditor: Emily, two thoughts. Number one, many recipes with meat call for laying the meat on top so that the fat trickles down as it renders, along with the juices, and infuses the rest of the ingredients. Number two, ingredients that need the most moisture to cook, like potatoes, are best left at the bottom as a stew simmers, so they can soak up the broth to soften.
Readers, other thoughts or advice?
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(Image: Faith Durand)