It’s “Tip-sy Tuesday!” Today marks the first of our weekly Tuesday tips cooking series. Here on the RecipeLion blog, our editors from the Prime Publishing family will provide new cooking tips every Tuesday.
This week, we’re exploring slow cookers and food safety.
Whether you’re a beginner or a slow cooker veteran, many still have questions about their slow cookers and food safety. Our friends at AllFreeSlowCookerRecipes are here to help! AllFreeSlowCookerRecipes.com has a Cooking Tips section on their site. We’ll share some of them here.
Is slow-cooker food safe to eat? According to our friends at the USDA, here’s what you should know about slow cooker food safety and cooking meats and poultry in your slow cooker:
- Keep perishable foods such as meat, chicken or fish in your fridge until preparation time.
- If you cut up meats, chicken or fish and vegetables ahead of time, store them separately in your fridge.
- Your slow cooker may take several hours to reach a safe, bacteria-killing temperature.
- Constant refrigeration reduces your change of acquiring bacteria, which multiply at room temperatures.
- Always thaw meat, poultry or fish before putting it into your slow cooker.
- It’s best to choose foods with a high moisture content, such as chili, soup, stew or sauce.
- Vegetables cook slower than meat and poultry in a slow cooker. Thus, if you’re using both, put vegetables in first.
For more tips like these, check out AllFreeSlowCookerRecipes’ guide, “Slow Cooker Tools and Safety Tips,” which summarizes many tips from the USDA.
Got any cooking tips?
Please leave your tips in the comments for everyone to share. If you’d like to find more useful tips in the coming weeks, you can click here on Tip-sy Tuesday, which links to all “Tip-sy Tuesday” posts on the RecipeLion blog. Don’t forget to read through the comments! We can all learn from each other!