How to Operate the Slow Cooker for Novice Users

Slow cookers are a fantastic device to own in your kitchen. It both saves time and it also prepares fantastic, well-cooked, super flavored meals. There are some who have not operated a slow cooker though, so for those few who have not, read up on this practical information.

A few will actually be skeptical of the slow cooker’s safety, given that it has to be kept running for quite a large number of hours. So, if your concern is about safety, the answer is yes, the slow cooker is not dangerous. The slow cooker stews at a low temperature, mostly somewhere between 170 to 280 degrees Fahrenheit. Additionally, the electricity consumed from a slow cooker is significantly lesser than if you used your conventional over.

Another fantastic thing about preparing meals at this low of temperature is that when preparing non-prime meat cuts they become just as tender as preparing the more expensive prime cuts the conventional way. Additionally in terms of safety when it comes to the food, the direct heat, the time it takes to cook your meals, as well as the steam that is trapped inside the tight-lidded pot eliminates the bad bacteria in your food.

Ok, getting to the cooking part. As is practical when handling all kinds of food, you should start with a clean work place and clean implements. Clean your hands thoroughly prior to touching any food and leave your meats in the refrigerator until such the moment which it needs to be prepared. Bacteria multiplies at a quick rate at room temperature so ensure that your slow cooker is preheated a little prior to combining the meat to your dish from the refrigerator. You may out the vegetables ahead of the meat as they usually cook not as fast as than meats. It is paramount to note though that meats must be thawed out first before being placed in a slow cooker for best results.

Ideally dishes which can be cooked in a slow cooker are those which are moist such as soups, stews or pot roasts so they would not dry out. Also remember that a large slow cooker should not be used to produce single servings of food or they will risk being overcooked. A cooker ideally should be filled about 50 percent of the container capacity, but not to exceed two thirds. While cooking avoid opening the cooker as much as possible, just doing so to determine if it’s finished, or to mix the dish. Opening the lid brings down the temperature wuickly and will affect the doneness of your meal.

When confused on which cooking setting to use on your slow cooker, one has to take into consideration the amount of time that you are going to be cooking it. For tough meat cuts, a greaterlonger preparation time using a low setting is more desirable. However a useful suggestion is to set the machine on max for the first hour, then turn it to the lower for the remaining hours. If for any reason the power shuts off midway through cooking your dish, finish cooking it on your stove. If your meal has been at room temperature for quite some time 1/2 done, your meal might be safer to just throw this batch away and start over.

after you have finished a successful dish, transfer the contents at once. Remove the pot, clean thoroughly, and ensure that the pot is dry before storing.

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Peter Garant is a skilled commercial and homechef and consultant for a hospitality company representing multi-national corporations and is the author of a network of slow cooking Internet sites and highlighting here on slow cookers for new chefs. These websites focus on both recipes and cooking advice and are designed for users of all levels from beginner to seasoned pro on slow cookers with an overview on all aspects of these cooking machines.

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