By STEPHANIE FAROH
Extension Educator, Purdue Extension Kosciusko County

January is Slow-Cooking Month, so let’s get our crock pots fired up for a nice, warm meal. There are many benefits to using a slow cooker; they use less electricity than an oven, they can be used throughout the year, providing the warm meals we crave in the winter and without heating up the kitchen on a hot summer day, they help tenderize less-expensive cuts of meat with their long, low-temperature cooking, they allow easy, one-step preparation which saves time, and they work well with a variety of foods, including soups, stews, casseroles, and even desserts.

Many slow cooker recipes are designed for medium or large crock pots. If you are cooking for one or two people, cutting the recipe in half and using a smaller one to three quart model is a great option for you. You could also use a larger recipe, freeze your leftovers, and enjoy them for a few more meals. In general, food cooks in six to ten hours on the low setting and in four to six hours on high. If possible, turn your slow cooker on the high setting for the first hour of cooking and then use the setting that fits your needs.

When you purchase a new slow cooker, be sure to read the labels and directions before use. Knowing your slow cooker well and staying home the first time you use it is a good idea. Here are some other safety tips for your slow cooker:

• Though your slow cooker can get frozen meat and poultry up to a safe temperature, it may take too long to get to the necessary temperature, which leaves your food in the “temperature danger zone” for too long. This can make you sick, so it is always recommended to thaw your meat and poultry in the refrigerator, microwave, or under cold running water before using it in your slow cooker.
• Because vegetables cook slower than meat and poultry, place the vegetables in the slow cooker first. Put your meat on top of the veggies and then add liquid on top.
• For easier clean up, spray the inside of the cooker with nonstick cooking spray before use. I love to use my slow cooker liners for quick, easy clean up too.
• No peeking! Lifting the lid of your slow cooker adds about 30 minutes to the cooking time with each peek.
• If the power goes out in your home while your slow cooker is making your dinner, you should throw the food away, even if it looks done and is at a safe temperature. You cannot know how long your meal was in the “temperature danger zone.”
• Do not store your leftovers in the slow cooker or in large, deep containers. Instead, use small containers to help it cool faster. Reheat your leftovers on the stove or in the microwave instead of the slow cooker.

Try some new slow cooker recipes this January and stay warm.

Here’s to a healthier you!

For more information call Stephanie at the Purdue Extension Kosciusko County office at (574) 372-2340, or email at [email protected]. Purdue University is an affirmative action, equal access/equal opportunity institution.