Basics of Slow Cooking : Safety in the Kitchen

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How to cook slowly and safely

Slow cookers are enjoying a return of popularity .. for very good reasons. A long cooking time lets you start dinner before leaving for work and overnight cooking cuts the cost of the meal by using off-peak economy rated power.

And don't forget, you reduce the washing up, save time and precious water with this truly one pot cooking method. Let your slow cooker do all the work!

However, before you start using a slow cooker, there are a few basic safety rules to follow.

Always begin with a clean cooker, clean utensils and a clean work area. Wash hands before and during food preparation.

Food Safety - Frozen Meat
Handle Chicken Safely
Use Correct Amount and Placement of Food

more...

Safety First

Make sure your slow cooker is sitting on a dry, stable surface. Don't let it lean on the wall, touch the wall in any way, or let it be in contact with other items on your kitchen bench.

Before plugging in, have a good look at the plug and cord. Make sure there are no frays. Plug it firmly, and directly, into the outlet, try and avoid extension cords.

Before adding foodstuff, check the inside of the cooker. Don't use it if there are any chips, cracks or breaks.

If you plan on adding hot food to your slow cooker, make sure you prewarm the crock with some hot water.

Unplug by holding the plug in your hand and removing it firmly from the outlet. Never yank on an electric cord.

Food Safety - Perishable Food

Keep perishable foods refrigerated until preparation time.

Separate the food - if you prepare the meat and the vegetables in advance, keep them stored them separately in the refrigerator.

The slow cooker can take several hours to reach a safe, bacteria-killing temperature, and bacteria multiply very, very quickly at room temperature.

Constant refrigeration will make sure that bacteria don't get a head start during the first few hours of cooking.

Food Safety - Raw Meat

If you plan to be home during the first hour of cooking, turn your slow cooker to high for the first hour to quickly elevate raw meat and liquid temperatures to safe levels.

Subtract one hour from the slow cooking time you originally planned to do on low.

Most large cuts of meat require at least eight hours of cooking on low.

Always cook minced (ground) meats in a frying pan before adding them to your cooker.

Food Safety - Frozen Meat

Always thaw meat or poultry before putting it into a slow cooker.

Use whatever safe method you choose to thaw the meat.

If you're using a commercially frozen slow cooker meal, you have to prepare it according to the instructions. Don't take short cuts, it's not worth it.

Handle Chicken Safely

Fact Sheet - Chicken: Fact Sheet on safe handling, safe defrosting and cooking of chicken from the USDA Food Safety and Inspection Service

Use Correct Amount and Placement of Food

Don't have your slow cooker less than half full, but don't pack it up more than two-thirds full.

Put your vegetables in first. They cook more slowly than meat and poultry in a slow cooker. Place the vegetables at the bottom, and around the sides.

Then add the meat and cover the food with liquid, like water, stock, broth, or a sauce of your choice.

Keep the lid in place, and don't take it off unless you have to stir the food or to check if it's thoroughly cooked.

Slow Cooking Photos

Slow Cookery for You

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Slow cooker pot roas...

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If the Power goes out

If the power suddenly goes out while you're not at home during the entire slow-cooking process, throw away the food! It might appear to be cooked but the dangers of food poisoning from a half-cooked meal are far too high.

If you are at home, immediately finish cooking all the ingredients in some other fashion. Use the gas stove or your barbecue.

If you're at home, and if the food was completely cooked before the power went out, then it will remain safe for up to two hours in the slow cooker without any power. Make sure you keep the lid on of course :)

Five Quick Tips for Slow Cooking

Trim roasts and other large cuts of meat to fit in your slow cooker.

Remove skin from poultry and trim excess fat from other meats before cooking.

Fresh root vegetables, such as potatoes, carrots, and onions, should be placed in the bottom of the pot, under the meat.

Cheeses should be added near the end of cooking, or replaced by processed cheeses.

Fish and seafood aren't very good in the slow cooker, add later in any recipe, towards the end of cooking time.

Blog Posts on Slow Cooking

In the Frig – Awesome Slow Cooker Pot Roast (Recipe) « Linda's ...: You can cook on the high setting for about 3 to 5 hours, depending on your crock pot. If you go for the low and slow option, then make this recipe on a Sunday morning or a day where you can let it cook all day. Of course, if you cook it on a ... The roast had been cooking about 9 hours at this point. As soon as he left, I ran in, grabbed a tablespoon and slurped three healthy spoonfuls of gravy! It was so good! And I think the ?sneaking in? part made it taste even better! ...
Slow and Easy: If you don't own a slow cooker or crock-pot try something from ?The Best Slow & Easy Recipes? published by the geniuses at Cook's Illustrated. According to their chef's, cooking food in an oven at moderate temperatures with extended ...

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susannaduffy

by susannaduffy

G'day! For years I fed my family of six almost exclusively with two slow cookers and a yoghurt maker. I rarely touched a stovetop or the oven.

Now th... (more)

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Basics of Slow Cooking : Safety in the Kitchen