Slow cookers are a kitchen staple, known for the slogan “cooks all day while the cook’s away.” Requiring less electricity than an electric stove and releasing less heat into your kitchen than an oven does, it’s no wonder that this small appliance has a special place in the hearts of Texans.
While we love slow cookers, it’s important to use them correctly. Below are some food safety tips to ensure the quality of your meals.
Start strong with a clean, preheated cooker. Make sure to keep perishable food refrigerated until use and follow instructions regarding the proper size of cuts according to your cooker’s capacity.
Frozen meats need to be completely thawed before placing in the slow cooker to ensure they properly cook. Foods must reach at least 140 degrees to be safe to eat, which is achievable on your slow cooker’s high or low settings. It’s best to keep the cooker on high for at least an hour before turning to low. Once your meal reaches 140 degrees, the setting can be set to warm.
Slow cookers should be filled half-full, never reaching over two-thirds. If the pot is overfilled, the dish may not cook evenly, which could result in an undercooked meal. It’s also important to minimize opening the lid, as the steam build-up is important to the cooking process.
If the power goes out at any point during the cooking process and you’re not home, don’t risk it—throw the dish away.
By following these simple tips, you can confidently serve delicious and safe meals. Happy slow cooking from MidSouth EC!
