Food-Safety Tips for Cooking with a Crock Pot
Pictured recipe: Pizza Spaghetti
A slow cooker is certainly convenient, but if not used correctly there is the potential for food-safety hazards. Temperatures between 40° and 140°F fall into the so-called "Danger Zone" since bacteria thrive in these temperatures. When using a slow cooker be sure to take precautions that keep food from being in the Danger Zone for too long.
1. Choose the Right Recipes for Your Crock Pot
Pictured recipe: Vegetable and Pasta Soup
Choose dishes with high moisture contents, such as soups and stews, for slow cooking. The moisture generates steam which facilitates cooking and helps raise the temperature above the danger zone quickly.
Try these: Slow-Cooker Soup & Stew Recipes
2. Don't Use Frozen Meat
Pictured recipe: Slow-Cooker Braised Beef with Carrots & Turnips
Do not put frozen, raw meat in the slow cooker. Because of the amount of time it takes the slow cooker to defrost the heat and bring it all the way to fully cooked, the meat spends to long in the Danger Zone and harmful bacteria and reproduce quickly. Instead, defrost meat and poultry thoroughly in the refrigerator before slow cooking.
3. Refrigerate Prepared Ingredients
Pictured recipe: Slow-Cooker Pasta e Fagioli Soup Freezer Pack
Refrigerate any prepped ingredients in separate storage containers prior to cooking. Do not refrigerate uncooked ingredients in the slow cooker insert because the cold insert will take too long to reach cooking temperature.
4. Cut Up Meat and Poultry
Pictured recipe:Slow-Cooker Mediterranean Chicken & Orzo
Cut meat and poultry into chunks or small pieces to ensure thorough cooking. Do not attempt to cook a whole chicken or large roast in a slow cooker. The slow cooker cannot heat the large piece of meat quickly enough to avoid a food-safety risk.
5. Avoid Overfilling
Pictured recipe: Slow-Cooker Chicken Parmesan Meatballs
Don't overfill your slow cooker. Fill it no less than half full and no more than two-thirds full.
6. Pay Attention to Temperature
Pictured recipe:Pot Roast Rigatoni Stew
If you're cooking meat and poultry on low, the USDA suggests that you start the dish on high for the first hour, then switch to low for the remainder of the cooking time. However, since this may not always be practical, we advise you to bring liquids to a simmer before adding them to the slow cooker on low, thereby jump-starting the creation of heat.
7. Don't Lift the Lid
Pictured recipe: Slow-Cooker French Onion Soup
Avoid lifting the lid during cooking because it can cause the slow cooker to lose heat and will also affect cooking time. Do so only toward the end of cooking to check doneness.
8. Don't Reheat Food in Your Slow Cooker
Pictured recipe: Chicken Pho
Do not reheat food in the slow cooker-it takes too long to reach a safe temperature. Use the stovetop or microwave for reheating. However, you can use a slow cooker to keep food hot up to 2 hours before serving.
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