Your slow cooker guide to safety

Slow cookers are definitely back. And in a big way. But then who wouldn't like the convenience of a hot meal, ready and waiting after a long day, with just a little early advance preparation?

Just as it takes a few simple tricks to bring out the best in your slow cooker, we have a few simple tips to make sure the meals you make are wonderful -- and safe for consumption. Click below for a list of safety tips, as well as links to additional guidelines and fact sheets.

And let us know if you have additional tips -- or recipes -- to share:

--Never throw frozen foods in a slow cooker; thaw frozen meats and vegetables in the refrigerator before beginning a recipe. If preparing commercially frozen slow-cooker meals, be sure to follow the instructions.

--Cut up large pieces of meat and whole poultry into smaller, uniform pieces before adding them to a slow cooker. Because of the cooker's low heat, large pieces of protein could remain in the bacterial danger zone (40 to 140 degrees Fahrenheit) for too long.

--A slow cooker cooks at a consistently low heat. Try not to remove the lid during the cooking process; valuable heat may escape, extending the time it takes to complete a dish. If you need to add additional ingredients or check for seasoning, do so quickly.

--Most slow cookers heat from the bottom and sides of the unit. When packing the insert, plan accordingly. Place items that will take the longest to cook on the bottom and sides of the insert, and items that will cook more quickly toward the center.

--Always use an accurate meat thermometer to check that meat is cooked completely and to a safe temperature.

--Be sure to use recipes specific to the size of your slow cooker. Your insert should be no less than half full and no more than two-thirds full when starting a recipe. Do not overload your slow cooker, as contents may not cook completely and to a safe temperature.

--Do not leave food to cool in the slow cooker, and do not reheat leftovers in it.

--In the event of a power outage, throw the food away (you don't know how long food may have been in the bacterial danger zone).

--There is no industry standard for slow-cooker "high" and "low" temperatures. To test if your slow cooker heats to a final safe temperature, follow these guidelines from Glenyce Peterson-Vangsness, regional extension educator, food science at the University of Minnesota.

For additional tips, check out the USDA Slow Cookers and Food Safety fact sheet and the University of Minnesota's Slow Cooker Food Safety information page.

--Noelle Carter

Photo: Gary Friedman / Los Angeles Times

Comments

[Rainey Reitman]

Here's a yummy Chicken Curry Recipe that made me fall in love with my slow cooker all over again. It's got the perfect amount of kick. I add some extra spices to taste - and if I don't happen to have every spice on the list, I just add what I do have and it always comes out fine. (I never have the mustard seeds, for example). Add yogurt or some milk to make it creamy when you add the peas, if desired. I serve over basmati rice, but I've also done it over brown rice and that was also fine. Serves 4-6.
Ingredients:
2-3 lbs chicken breasts, chopped up a little but not a ton
3 tbsp olive or sesame oil
3 onions, chopped
2 cloves garlic, pressed
1.5 tsps ground coriander
1 tsp turmeric
1 tsp ground cumin
1 tsp chopped fresh ginger
2 tsps paprika
0.5 tsps red pepper flakes
0.5 tsps brown mustard seeds
One 28 ounce can crushed tomatoes
Juice of 1/2 lemon (or more)
1 head of cauliflower, little florets, stems thrown away
1 cup of frozen petite peas, thawed OR 2-3 cups fresh baby spinach
some salt

1. Brown the chicken, transfer to a plate.
2.Brown the onions, about 5 min. Then add garlic, coriander turmeric, cumin, ginger, paprika, red pepper flakes, mustard seed and cooke for about 2 min. Stir constantly. Add the tomatoes and lemon juice.
3. Take half of the tomato/onion mixture and puree it in a blender or food processor.Then add the pureed stuff back in with the rest of the tomato/onion mix. Now you have a chunky sauce.
4.put in the slow cooker like this: 1/3 of the chicken, then 1/4 of the sauce, then 1/3 of the cauliflower, repeat & repeat, finish with the rest of the sauce. Cover and cook on high 1 hour.
5. turn on LOW and cook for about 4-4.5 hours
6. During the last 30 min, add the peas or spinach, salt. Cover and finish off cooking for half an hour.

Serve with a smile!

[Jessica]

Thank you so much for this article in the Food section today! Every couple of months I consider buying a slow cooker, but never follow through. I end up deciding that I can accomplish the same end result with braising. Your article has me thinking again.

One question - the Cuisinart seems to be the favorite model, but it's only 3.5 quarts. Was the 6.5 quart Cuisinart model tested as well? If so, were you as happy with the result as with the smaller model? I'd love to make the recipes provided but a larger model is necessary.

Thanks for any feedback!

Jessica

[William DuBay]

Beautiful article on Crock Pots! I have been using my Rival brand for 30 years, and it still works great. For yummy Crock Pot Southwest Beans:

1. Soak 2.5 cups of mixed dry beans overnight.
2. Drain and rinse.
3. Mix in one ham hock, one medium chopped onion, and 4 minced cloves of garlic. Add and cover with 1 inch water.
4. Cook on high for 5 hours.
5. Mix in one 16-oz. can Mexican-style stewed tomatoes and one package of taco mix.
6. Cook on high one hour.
7. Serve with rice, tortillas, sour cream, salsa, cheese, barbecue, fish, etc.