Slow cookers for safe, delicious meals
After a long day, it’s great to come home to a hot meal. Slow cookers can save time when everyone wants to eat. Slow cookers cook foods at low temperatures between 170 °F and 280 °F. The direct heat from the pot, longer cooking times, and steam created within the tightly-covered container destroy bacteria and make the slow cooker a convenient and safe option for many families.
Important slow cooker food safety tips:
- Begin with a clean cooker, utensils, and work area, and wash your hands.
- Always thaw meat or poultry before putting it into a slow cooker.
- Use the right amount of food for the size of your slow cooker.
- If possible, turn the cooker on the highest setting to start, however it’s safe to cook food at the lowest setting for the entire time.
- Keep the lid in place, removing only to stir the food or check for doneness.
- Use a food thermometer to check the internal temperature of cooked foods.
Handling Leftovers
Store leftovers in shallow, covered containers and refrigerate within two hours after cooking is finished. Reheating leftovers in a slow cooker is not recommended.
Looking for a recipe? Try one from Skagit County Extension, Ideas for Living
Source and photo: Slow Cookers and Food Safety – USDA
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