harsh, overly acidic flavor because the alcohol doesn’t evaporate as well in a slow cooker as it does on the stovetop.
Better alternative: Use wine sparingly—about ½ cup for most recipes. If a recipe calls for more, simmer it on the stovetop for a few minutes to cook off the alcohol before adding it to the slow cooker.
11. Large Frozen Cuts of Meat
Large frozen cuts of meat take too long to reach a safe temperature, which can allow bacteria to multiply in the “danger zone.”
Better alternative: Always
