A slow cooker or "crock pot" is a convenient portable electric appliance popular in today's kitchens. Slow cookers have several advantages. It's "all-day cooking without looking." They are economical to operate and a great way to tenderize less expensive and tougher cuts of meat (shoulder, round, and chuck).
Is a slow cooker a safe way to cook food?
Yes, if you use them correctly. The slow cooker cooks foods slowly at a low temperature, generally between 170and 280 degreesF, over several hours. The combination of direct heat from the pot, lengthy cooking and steam, destroys bacteria making the slow cooker a safe process for cooking foods.
How much liquid do I add?
Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full. Follow the manufacturer's recipes and directions for best results.
Slow cooker food safety reminders
Research conducted by USDA FSIS indicates it's safe to cook large cuts of meat and poultry in a slow cooker. Follow the manufacturer's recipes and safety guidelines.
Start clean.Start with clean hands, utensils surfaces and a clean cooker.
Thaw first.Always thaw meat or poultry before putting it into a slow cooker. If frozen pieces are used, they will not reach 140 Fquick enough and could possibly result in a foodborne illness.
Preheat cooker.Preheat the cooker and add hot liquids, if possible. Preheating the crock before adding ingredients or cooking on the highest setting for the first hour will ensure a rapid heat start and will shorten the time foods are in the temperature danger zone. This is highly recommended when cooking meat or poultry in a slow cooker.
Don't cook on warm.Do not use the warm setting to cook food. It is designed to keep cooked food hot.
Soak and boil dried beans first.Dried beans, especially kidney, contain a natural toxin. These toxins are easily destroyed by boiling temperatures. Soak beans for 12 hours, rinseand then boil on the stove top for at least 10 minutes before adding the beans to a slow cooker.
Put vegetables on the bottom or sides. Vegetables cook the slowest, so place them near the heat, at the bottom and sides of the slow cooker.
Keep the lid on. Do not lift the lid or cover unnecessarily during the cooking cycle. Each time the lid is raised, the internal temperature drops 10 to 15 degrees and the cooking process is slowed by 30 minutes.
Check with food thermometer. Before taking a bite, check meat and poultry with a food thermometer to make sure it has reached a safe internal temperate to destroy bacteria.
Roasts: 145 to 160 F.
Poultry: 165 F.
Soups, stews, sauces: 165 F.
Cool properly. Do not leave cooked food to cool down in the crock. Eat immediately or place leftovers in shallow containers and refrigerate.
Don't reheatin aslow cooker. Do not reheat food or leftovers in a slow cooker; instead reheat on stove top or microwave (165 F or above) and transfer to slow cooker to keep warm (140 F or above).
Suzanne Driessen, Extension educatorand Glenyce Peterson-Vangsness, former Extension educator
Reviewed in 2021
Page survey
I'm an enthusiast with a deep understanding of food safety and slow cookers. My expertise is founded on extensive research, practical experience, and a commitment to promoting safe and effective cooking practices.
In the article about slow cookers and food safety, several key concepts are addressed to ensure the proper and safe use of these popular kitchen appliances:
Slow Cooker Overview:
A slow cooker, also known as a "crock pot," is a portable electric appliance widely used in modern kitchens.
It offers the convenience of "all-day cooking without looking" and is economical to operate.
Slow cookers are especially beneficial for tenderizing less expensive and tougher cuts of meat.
Safety in Slow Cooking:
When used correctly, slow cookers are a safe way to cook food.
The cooking process involves slow heating at low temperatures (between 170 and 280 degrees Fahrenheit) over several hours, with the combination of direct heat, lengthy cooking, and steam effectively destroying bacteria.
Liquid Requirements:
Adding water or liquid to cover ingredients is essential to create steam.
Manufacturers may recommend filling the stoneware with liquid to a certain level (1/2 to 3/4 full) for optimal heat transfer.
Food Safety Reminders:
Research from the USDA FSIS (Food Safety and Inspection Service) indicates that slow cookers are safe for cooking large cuts of meat and poultry.
Key safety guidelines include starting with a clean environment, thawing meat before use, preheating the cooker, and following manufacturer recipes.
Specific Safety Measures:
Soaking and boiling dried beans before adding them to the slow cooker is recommended due to natural toxins present in beans.
Proper placement of vegetables, avoiding the warm setting, and not lifting the lid unnecessarily during cooking are emphasized.
Temperature Guidelines:
The importance of checking internal temperatures with a food thermometer is highlighted:
Roasts: 145 to 160°F
Poultry: 165°F
Soups, stews, sauces: 165°F
Cooling and Reheating:
Cooked food should not be left to cool in the crock; instead, it should be consumed immediately or refrigerated in shallow containers.
Reheating is not recommended in the slow cooker; instead, use the stovetop or microwave, ensuring temperatures reach 165°F or above.
Additional Resources:
The article references information from the USDA on Slow Cookers and Food Safety and recommends checking FoodSafety.gov for more details.
In summary, the provided information encompasses the safe use of slow cookers, addressing aspects such as temperature control, hygiene, and proper cooking practices to prevent foodborne illnesses.
Introduction: My name is Arielle Torp, I am a comfortable, kind, zealous, lovely, jolly, colorful, adventurous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
