Slow Cooking the Autumn Flavors
go.ncsu.edu/readext?964945
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲The season is upon us where the outside temperatures are dropping while the temperatures of our foods are rising. Many people are breaking out slow cookers to create soups, stews, roasts and more where the flavors of autumn are strong and the meal warms the soul. This convenient method of cooking foods at low, slow temperatures has advantages for a home chef. It is an economical way to tenderize less expensive cuts of meats like shoulders, rounds, and chuck while also allowing the home chef to multi-task and still enjoy a fresh meal at the end of the day. It is important to follow proper care and food safety guidelines to avoid temperature abuse where the food is sitting too long between 41F-135F and can lead to foodborne illness.
Fall for These Slow Cooker Food Safety Tips:
-
Start clean. Always start with clean hands, cooking equipment and food preparation areas.
-
Thaw. Always thaw meat and poultry first. Frozen pieces will not reach above the temperature danger zone fast enough.
-
Preheat. Start by preheating the slow cooker before adding ingredients. This is important when cooking meat and poultry to shorten the time in the temperature danger zone.
-
Warm setting is for already cooked foods. Do not cook food on the warm setting, which is designed to keep already hot food hot.
-
Add liquid. A liquid is needed to create the steam that allows for the cooking process. When cooking meat or poultry, the liquid levels should cover the ingredients for effective heat transfer throughout.
-
Minimize opening. Keep the lid on while cooking to maintain temperature.Each time the lid is removed, the crock cools and extends cooking time.
-
Check before you eat. At the end of the suspected cooking time, check food with a thermometer before eating to make sure it has reached a safe temperature.
-
Roasts: 145-160F
-
Poultry: 165F
-
Soups, stews, sauces: 165F
-
-
Cool promptly. Do not leave cooked food to cool down in the crock. If not eating immediately, transfer to a shallow container and store in the refrigerator.
N.C. Cooperative Extension’s goal is to provide the residents of the community with research-based knowledge. For more information on nutrition, health, food preservation, and food safety in Lee County please contact the Family and Consumer Sciences Agent, Ashley Szilvay at 919-775-5624.