| Although I have never had a bad experience with my | | | | to get the food warmed up quickly. Then switch it to |
| crockpot (and I'm sure you won't either), there are a | | | | low for the rest of the day. If it is not possible, the |
| few safety measures you need to follow to ensure | | | | Food Safety and Inspection Service says it is still |
| food safety. Some of them are pretty basic and | | | | safe to cook foods on low for the entire time, since |
| common sense and you are probably doing them | | | | the temperatures stay hot enough for long enough |
| already. But it never hurts to go over them and to | | | | to prevent any bacterial growth on the food.If you |
| just continue to be aware of the importance proper | | | | are away during the entire slow-cooking process and |
| food handling and preparation techniques.Always start | | | | you know that there has been a power outage, |
| clean, a clean cooker, clean utensils, a clean work | | | | don't take any chances. Throw the food out. |
| area. And wash your hands before and during food | | | | Although it may look done, it could also be unsafe for |
| preparation.Be sure to handle ingredients carefully. | | | | consumption. You can know if there was a power |
| Since slow cookers can take a while to get to | | | | outage by the time flashing on your other appliances |
| temperatures hot enough to kill off bacteria, it is | | | | such as microwave or VCR.If you are home during a |
| imperative to keep the ingredients constantly | | | | power outage, complete the cooking another way |
| refrigerated prior to food preparation. Remember | | | | -gas stove, etc.A food thermometer can be used to |
| that bacteria multiply on food quickly at room | | | | test for 'doneness' on your meat and poultry to |
| temperature. Therefore perishable foods should | | | | make sure they have reached a safe internal |
| remain refrigerated until you need them.Defrost your | | | | temperature: |
| meats and poultry prior to putting them in your slow | | | | Poultry - 170 deg for chicken breast - 180 deg for |
| cooker. This helps the crockpot achieve proper | | | | chicken thigh |
| cooking temperature faster, eliminating the possibility | | | | Ground Meat- 160 deg |
| of bacteria growth on your food.Cutting food into | | | | Roasts -145 degrees (medium rare) -160 degrees |
| smaller chunks helps to ensure that the food is | | | | (medium) -170 degrees (well done)Casseroles -165 |
| cooked thoroughly. For example, don't cook large | | | | degrees |
| pieces of meat such as a whole chicken in the slow | | | | Stuffing - 165 degrees |
| cooker. Doing this increases the opportunity for | | | | Soups - 165 degreesAnd when it comes to |
| bacterial growth because it takes a longer time to | | | | leftovers, make sure you refrigerate them within |
| get to proper cooking temperature. Meats and | | | | two hours after cooking is finished. Store them in |
| vegetables can be cut up in advance but make sure | | | | shallow covered containers.It is not recommended |
| you store them separately in covered | | | | that you use a slow cooker to reheat these |
| containers.Keep the lid on. Experts say that removing | | | | leftovers.These tips should give you the added |
| the lid can add 20 minutes to the cooking time! This | | | | confidence that any food you have prepared is safe |
| is because it takes that long to re-generate the lost | | | | and hopefully delicious!Copyright 2006 Tony BuelTony |
| heat and steam. Remove it only to stir the food or | | | | has been working diligently to provide free cooking |
| check for doneness.Since vegetables cook slower | | | | related resources for the chef in all of us. His website |
| than meat, place the vegetables on the bottom. | | | | is full of Easy Crockpot Recipes and is a labor of love |
| Then add the meat and cover the food with your | | | | which provides delicious and easy to make crockpot |
| broth, sauce, or water.If possible, set the slow | | | | recipes as well as related tips and advice. Stop by |
| cooker setting on high for the first hour of cooking | | | | any time! |