KOTA Territory NewsSlow cooking with a crock pot

By Jane Harrison, R.D., Staff Nutritionist, myOptumHealth

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More likely than not, you have a slow-cooking pot lurking somewhere deep in your kitchen pantry. Perhaps you used what many refer to as a "crockpot" once or twice years ago. Now it just serves to collect dust or take up precious cabinet space.

Well, it's time to dig out the pot, dust it off and plug it in, because slow-cookers are making a comeback! In our busy world, what could be better than a cooking device that is easy to use, saves precious time and delivers delicious meals that are ready and waiting at the end of the workday?

Great reasons to get crocking

Still need convincing? Here are a few more reasons to whet your appetite:

• Dinner ready without a fuss. When you get home, most of your dinner is cooked and ready to eat.
• Simple morning prep. You can prep dinner in the morning (or the night before) when you have more energy, instead of trudging home and wondering what to throw together for an evening meal.
• Money-saver. Cheaper cuts of meat actually improve with long, slow cooking.
• Good for party dishes. Slow cookers can be a great tool to have for parties. Just leave it plugged in for the whole party, and the food will stay warm.
• Versatile. Slow cookers are known mostly for stews and chilies. But they are great for a whole variety of dishes, from soups, desserts and sauces to side dishes, appetizers and breads.
• Excellent taste. Slow cooking gives the herbs and combinations of food ample time to blend and release wonderful flavors. Your home will smell great too.
• Delicious breakfast. Forget instant oats. Wake up to warm, wholesome cinnamon apple oatmeal that has been slowly cooking throughout the night.
• Promotes healthy eating. Slow cookers are great for stretching small amounts of meat with flavorful sauces and a generous portion of nutritious vegetables.
• Saves energy. Slow cookers use less energy than the oven.

Using your slow cooker: tips and safety

Slow cooking is a safe process for preparing food. The direct heat from the pot, lengthy cooking time and steam created under the tightly-covered lid all work to destroy bacteria. Here are a few tips to get started:

Temperature guidelines. Slow cookers cook food slowly at a low temperature, generally between 170 (low setting) and 300 (higher setting) degrees F. This is well above the minimum safe temperature of 140. Although food can cook for up to eight to 10 hours, slow cookers use little energy and are safe enough to leave turned on all day.

Avoid putting frozen foods in a slow-cooking pot. All foods should be defrosted before cooking so the food temperature can reach 140 degrees as soon as possible.

Fill the slow cooker one half to two thirds full. Foods will not cook properly if the appliance is filled to the brim. At the same time, if the cooker is not filled enough, the foods may cook too quickly.

Use cheaper cuts of meat, which tend to be tougher and chewier. This makes them perfect for slow cooking where moist, long cooking times help to tenderize the meat.

Follow the layering instructions. Vegetables take the longest to cook so they should go into the cooker first. They should be cut into small pieces.

Always cook with the cover on. Don't lift the lid to stir, especially if you are cooking on the low setting. Each time you lift the lid, heat will escape and you will need to extend your cooking time.

Slow cookers come usually come with detailed instructions and recipes. Read through them carefully for a good understanding of how your crock pot operates. If you already own a crock pot (and have long since lost your handy pamphlet), consider buying a cookbook specifically for slow cookers. You can also find many delicious recipes online for slow cookers.

View the original Slow cooking with a crock pot article on myOptumHealth.com 

SOURCES:

• USDA. Fact sheets: slow cookers and food safety. Accessed: 10/15/2009