A slow cooker or “crock pot” is a convenient portable electric appliance popular in today’s kitchens. Slow cookers have several advantages, Extension Educator, Andrea Nisley reports. It’s “all-day cooking without looking.” They are economical to operate and a great way to tenderize less expensive and tougher cuts of meat (shoulder, round and chuck).
    The slow cooker cooks foods slowly at a low temperature, generally between 170° and 280° F, over several hours. The combination of direct heat from the pot, lengthy cooking and steam, destroy bacteria making the slow cooker a safe process for cooking foods.
    When using a slow cooker, follow these important food safety reminders:
    Research conducted by USDA FSIS indicates it is safe to cook large cuts of meat and poultry in a slow cooker. Follow the manufacturer’s recipes and safety guidelines.
    Make sure your slow cooker, utensils, hands and work area are clean.
    Keep perishable foods refrigerated until it is time to add them to the slow cooker. Bacteria multiply rapidly when food is left at room temperature.
    Always thaw meat or poultry before putting it in the slow cooker. If you place frozen meat or poultry in a slow cooker it can spend too much time thawing, allowing bacteria to multiply and making you sick. Using defrosted foods will also ensure your meal cooks evenly and all the way through.
    Vegetables cook the slowest, so place them near the heat, at the bottom and sides of the slow cooker.
    Dried beans, especially kidney, contain a natural toxin. These toxins are easily destroyed by boiling. Safe steps for preparing would include soaking beans for 12 hours, rinsing and then boiling on the stove top for at least 10 minutes before adding the beans to slow cooker.
    Do not use the warm setting to cook food. It is designed to keep cooked food hot.

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