Healthy Living A-Z Slow Cookers

Healthy Living A-Z Slow Cookers
Healthy Living A-Z: Slow Cooking 2000 Healthy Living A-Z Slow Cookers Name: Title: County: Slow Cooking Introduction: Slow cookers were introduced in 1970 as the appliance that would get women out of the kitchen and into the world. Instead of spending hours preparing family meals, just add a few ingredients and then leave for work or a day of leisure returning 4, 8, or 10 hours later for a hot meal. Many people bought slow cookers, and some used them, but after a few years, many are now gathering dust in the garage or basement. Well, just like everything else—“what goes around, comes around”. At least that is the case with fashion and why not with appliances. The slow cooker is finding a renewed popularity and those on today’s market have many new features. They heat their contents more thoroughly, they are safer, retain heat for longer periods of time and come in a variety of sizes. Many households are involved in outside employment, housework, laundry, community service and children’s activities that have reached almost frenetic levels. Yet the family must eat! When the pace is fast and schedules are fractured—turn to slow cooking. Slow cookers provide the option of leaving for work or leisure and returning later for a delicious hot meal. Oklahoma Cooperative Extension Service

Healthy Living A-Z: Slow Cooking
2000 Today you will learn Advantages of slow cooking How the slow cooker works Types of slow cookers Safe food practices Care of the slow cooker Adapting Recipes Secrets for Success 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Safe Food Practices Wash hands in hot soapy water Always use clean utensils & do not cross contaminate Use potholders—containers can be hot Rest cookware on heat protected surfaces 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow cooker meals Energy efficient Cool cooking Portable No clock watching Easy preparation Moist & flavorful Finish meal in minutes Energy efficient: Slow cooking uses very little electricity because the wattage used is low. This keeps the cost of cooking low. Cool cooking: Using the slow cooker keeps the kitchen cooler than using the oven so it can be used to prepare meals all year. Portable: It can be used in motor homes, taken to a cabin or college dorm. It reduces the need for multiple pots and pans. It can be carried along to potlucks, fund raisers or parties. Wrap the slow cooker in a towel or newspaper to insulate it, and place it in a box that will stay flat in your car. Serve the food within an hour or set it on low heat setting to stay warm. No clock watching: If you run late getting back to the slow cooker or family or guest arrive late there is no problem. An extra hour on the low setting will not ruin the food. Easy preparation: Cut vegetables and meat when you have the time (you can even brown meat ahead of time), wrap them separately and refrigerate, then place them in the slow cooker the next morning. Moist and flavorful: Slow cooking allows the juices of foods to blend and create tender, flavorful dishes, and the meat generally shrinks less. Finish meal in minutes: Use recipes that include most of the parts of the meal. Then when you add bread, a salad or vegetable and beverage the meal is ready to set on the table in minutes. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 More advantages Low heat helps less expensive, leaner cuts of meat become tender & shrink less Retains nutrients & flavor Less clean-up Keeps food safe during parties Low heat cooks less expensive, leaner cuts of meat well. The slow cooker, a countertop electrical appliance, cooks foods slowly at a low temperature—generally between 170° and 280° F. The low heat helps less expensive, leaner cuts of meat become tender and shrink less. Slow cooking retains nutrients and enhances flavor. Because of the slower cooking time more nutrients are retained. Because extra lean meats become more tender during the slow, long cooking, you get both good taste and the health benefits of eating food with less fat. Slow cooking also allows flavors to fully develop. Uses less pots and pans. Slow cooker meals cut way down on clean up because you are using only one pot. Great for parties and informal dining. Because you can serve directly from the pot, the cooker can be used as a chafing dish—keeping foods warm for parties and buffets. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow cookers are safe Cooks slowly at a low temperature—170° to 280°F Direct heat from pot, long cooking & steam created in tightly-covered container combine to destroy bacteria The slow cooker cooks foods slowly at a low temperature—generally between 170° and 280°F. The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 2 types of slow cookers Continuous Heating coils in outer metal shell Two or three fixed settings Liners may be removable Continuous slow cooker Food cooks continuously at a very low wattage. The heating coils are in the outer metal shell. The coils become hot and stay on all the time to heat the ceramic liner. There are two or three fixed settings: low (about 200oF) and high (about 300oF). Some newer models may have an “auto” setting which shifts from high to low automatically. Ceramic liners may be removable. Those that are are easier to clean. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 2. Intermittent Heating element in base cycles on/off Dial has numbers or settings Lowest may be only for warming Intermittent slow cooker This cooker has a heating element in th4 base on which the cooking container stands. The heat cycles on and off (like an oven) to maintain a constant temperature. Cookers have a dial with numbers or temperatures. Be sure to follow the users manual that comes with the cooker to determine what settings to use. The lowest setting/temperature is sometimes only for keeping foods warm, not for cooking. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Sizes of slow cookers Range from 1 to 6 quarts Smallest for vegetable side dishes Largest cook enough food for 6-12 servings Sizes of Slow Cookers Electric slow cookers are available with or without removable stoneware “crocks” in six sizes ranging from 1 to 6 quarts. The one (1) quart size is perfect for cooking vegetable side dishes or for those needing only one or two servings. The six (6) quart size holds 6 to 12 servings. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

Food safety & slow cookers
Healthy Living A-Z: Slow Cooking 2000 Food safety & slow cookers To help foods heat, make those with a high moisture content Chili, soup, stew, spaghetti sauce When food is cooking & once it's done, it stays safe as long as cooker is operating To help foods heat, make those with a high moisture content such as chili, soup, stew, or spaghetti sauce. When food is cooking & once it's done, food will stay safe as long as cooker is operating. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

Meat safety in slow cookers
Healthy Living A-Z: Slow Cooking 2000 Meat safety in slow cookers Start with fresh or thawed meat—not frozen If using commercially frozen slow cooker meals, prepare according to manufacturer's instructions Cook & drain all ground meat before adding to the slow cooker Meat safety in the slow cooker Start with fresh or thawed meat—not frozen It takes too long for the meat to reach a safe temperature if it is frozen when put into the cooker If using commercially frozen slow cooker meals, prepare according to manufacturer's instructions Cook & drain all ground meat before adding to the slow cooker Ensures a safe temperature is reached quickly Improves the flavor Reduces fat of the final dish 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

Meat safety in the slow cooker
Healthy Living A-Z: Slow Cooking 2000 Meat safety in the slow cooker Use chunks rather than large cuts or roasts Use pieces of poultry—not whole birds Meat safety in the slow cooker Use chunks rather than large cuts or roasts Use pieces of poultry—not whole birds Both of these steps help you reach a safe temperature in the meat more quickly. That reduces food safety risk. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow cooker safety Temperature in middle at least 140oF within 1-1/2 hours & remain at least 30 minutes Do not add frozen ingredients Prepare & store ingredients separately Keep the lid on Check internal temperature: 160oF Slow cooker safety The temperature in middle should be at least 140oF within 1½ hours and remain there at least 30 minutes. To help reach this goal: Do not add frozen ingredients Prepare and store ingredients separately in the refrigerator if required Keep the lid on. Every time the cooker is opened the temperature drops and adds to the cooking time. Check internal temperatures. The final temperature should be at least 160oF. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow cooker safety Only use recipes with liquid Do not delay starting time Remove leftovers as soon as you finish eating Do not reheat foods in slow cooker Liquid helps move the heat to the center of the pot. If there is not enough liquid the food may be undercooked or may take so long to reach a safe temperature that the food becomes unsafe to eat. It takes longer in a slow cooker for the food to reach a safe temperature that will eliminate microorganisms that could make people sick. So you need to start the cooker as soon as you put the food into it. Up to an extra hour of cooking at the end will not harm most foods. Remove leftovers as soon as you finish eating and store them in either the refrigerator or freezer. If you have lots of food left you will need to be sure it cools down to at least 40 degrees within 4 hours. This can be done by putting the food in shallow, covered containers (no more than two-inches deep) in the refrigerator or by putting the food in a metal container, without a lid, and setting it in an ice bath. Stir often to help release the heat. Leftover food has a higher number of microorganisms than the food did when first served. The slow cooker heats food too slowly to ensure that the microorganisms are taken care of. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Filling a slow cooker No less than half full No more than 2/3 full Vegetables on the bottom & sides Meat in next Cover food with liquid Fill cooker no less than half full and no more than two-thirds full. Vegetables cook slower than meat and poultry in a slow cooker so if using them, put the vegetables in first. Then add the meat and desired amount of liquid such as broth, water or barbecue sauce. Keep the lid in place, removing only to stir the food or check for doneness. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Settings Most have 2 or more Use low for all-day cooking or for less-tender cuts If possible, turn cooker on highest setting for 1st hour, then to low or setting called for in recipe Is safe to cook low the entire time Settings Most cookers have two or more settings. Foods take different times to cook depending upon the setting used. Certainly, foods will cook faster on high than on low. However, for all-day cooking or for less-tender cuts, you may want to use the low setting. If possible, turn the cooker on the highest setting for the first hour of cooking time and then to low or the setting called for in your recipe. However, it's safe to cook foods on low the entire time — if you're leaving for work, for example, and preparation time is limited. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

Tips for adapting recipes
Healthy Living A-Z: Slow Cooking 2000 Tips for adapting recipes Find a similar recipe in a slow cooker cookbook Decrease the amount of liquid to about half Tips for adapting recipes: Find a similar recipe in a slow cooker cookbook. Use it as a guide for quantities, amount of liquid and cooking time. Decrease the amount of liquid to about half. Liquids do not boil away For soups leave the liquid as in the original recipe 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

General oven to slow cooker cooking time conversions
Healthy Living A-Z: Slow Cooking 2000 General oven to slow cooker cooking time conversions Oven 15-30 minutes 35-45 minutes 50 min—3 hours Slow cooker 1½-2½ hr on HIGH or 4-6 hr on LOW 2-3 hr on HIGH or 6-8 hr on LOW 4-5 hr on HIGH or 8-18 hr on LOW Use this conversion chart as a guide to convert favorite recipes to slow cooker recipes. Most uncooked meat and vegetable combinations will require at least 8 hours on LOW. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow cooker tips Spray cooker with vegetable spray Brown meats ahead to reduce fat & for flavor Trim meat before slow cooking Red meat Poultry: skin off Slow cooker tips Spray the inside of the slow cooker with cooking spray for easy cleanup. Browning meats before cooking is not necessary but it will reduce the fat content of the dish if you drain the fat away. Browning also changes the flavor. Trim the fat from meats before cooking. This will mean less fat to remove later and/or less fat in the food that is eaten. Unless browned before being added poultry should be skinned before going into the slow cooker. This reduces fat and calories and makes the food look better. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow cooker tips Cut root vegetables and put on the bottom Spices and herbs: effects of slow cooking varies Add ground during last hour Reduce whole spices & herbs by half Cut root vegetables (potatoes, carrots, turnips, etc.) into bite sized pieces and put them in the bottom of the cooker. These are dense vegetables and will take longer to cook than the meat in the same dish. Spices may need to be increased or decreased. Whole herbs and spices increase their flavoring power in the slow cooker while ground spices may have lost some flavor. Add ground spices during the last hour of cooking. Whole leaf and herbs will probably need to be reduced by half. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow cooker tips Things to add late in the cooking Rice Noodles & pasta Chinese vegetables Milk Pepper (black & red) Fish Slow cooker tips Some foods should be added late in the cooking process to avoid overcooking. Some examples include: Rice Noodles & pasta Chinese vegetables Milk Pepper (black & red) Fish 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Special Care Required Follow manufacturer’s directions. Never submerge heating unit. Never use removable liner on gas or electric burner or under broiler. Do not use abrasive cleaners. Do not add cold foods or water to the hot stoneware. Do not use plastic lids in microwave. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Power outages When not at home during entire slow-cooking process & power goes out, throw away food even if it looks done When at home, finish cooking ingredients immediately by some other means When you are at home, & if food was completely cooked before power went out, food should remain safe up to 2 hours Power Out If you are not at home during the entire slow-cooking process and the power goes out, throw away the food even if it looks done. If you are at home, finish cooking the ingredients immediately by some other means: on a gas stove, on the outdoor grill or at a house where the power is on. When you are at home, and if the food was completely cooked before the power went out, the food should remain safe up to two hours in the cooker with the power off. 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Review Advantages of slow cooking How the slow cooker works Types of slow cookers Safety precautions & care of the slow cooker How to adapt favorite recipes Safe Food Practices 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

2000 Slow Cooking Saves: Saves time Saves energy Is safe Is fun And helps you slow down while “Living in the Fast Lane” 2009 Oklahoma Cooperative Extension Service Oklahoma Cooperative Extension Service

Oklahoma Cooperative Extension Service
2009 Oklahoma Cooperative Extension Service

Healthy Living A-Z Slow Cookers

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