Crockpot Cooking Safety Tips

I never had a bad experience with my crockpot (and I'm sure will not), is on the security measures you have to follow some, but to ensure the safety of food. Some of them are quite simple and common sense, and you probably already do. But it never hurts to go over and just continue to recognize the importance of food handling and preparation techniques.

I always start clean, a clean kitchen, clean utensils, a clean workplace. EWash hands before and during food preparation.

Carefully check the ingredients safe. Since slow cookers can take a little 'for the bacteria at temperatures hot enough to kill, it is essential to allow the ingredients constantly refrigerated prior to food preparation. Keep in mind that the bacteria multiply faster than food at room temperature. They should therefore remain the perishable food in the refrigerator until needed.

Thaw your meat and poultry Before putting in your slow cooker. This helps correct crockpot cooking temperature quickly, so the possibility that the growth of bacteria on your food.

food cut into small pieces helps to ensure that food is cooked thoroughly. For example, do not cook large cuts of meat like a whole chicken in slow cooker. This increases the chance for bacterial growth, because it takes a little 'time to obtain a correct > Cooking temperature. Meat and vegetables can be cut in advance, but make sure you save them separately in covered containers.

Keep the lid. Experts say removing the cover at the same time can add 20 minutes to cook! This is because it takes so long to re-generate heat and steam loss. Take only able to stir the cooking of food or check.

Since vegetables cook slower than meat, vegetables on the ground. Then add meat and cover the> Food with the broth, salsa, or water.

If possible, set the slow cooker to high setting for the first hour of cooking to fast food to heat. Then it is set low for the rest of the day. If it is not possible, the Food Safety and Inspection Service says it's time to cook food safely at the bottom for all, as temperatures remain warm enough to prevent enough food for a long time that bacterial growth.

They areremoved during the entire slow-cooking and you there was a power not to take any risk. Throw the food. Although it may seem that could be dangerous for consumption. You can tell if flashing to a voltage drop for the moment on other devices such as microwave ovens, or VCR.

When a power failure at home, around the other way gas cookers, etc.

A food thermometer can be used to test "Degree of cooking" in your meat and poultry to ensure they reach a safe internal temperature:
Poultry - 170 degrees for chicken breasts - 180 degrees for chicken legs
Chopped-160 degrees
Roast -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)

Casseroles -165 degrees
Filling - 165 degrees
Soups - 165 degrees

And when it comes to waste, be sure to cool down for over two hours> The end of cooking. Store in shallow covered containers.

It is not advisable to use a Dutch oven to warm up these groups again.

These suggestions will be added ensuring that all the food you have prepared is safe and hopefully delicious!

Copyright 2006 Tony Buel