Good Lifestyle

If you like delicious meals and little effort, your slow cooker makes it possible, but you worry about the safety of cooking in one, you are not alone.

For many home cooks, the main question is whether their meat meals will be cooked at a safe temperature using the "slow and weak" method, most of the slow stoves use. Fortunately, the answer is yes. If used properly, your slow cooker will allow you to reach a soft texture without being exposed to meat or harmful bacteria. The slow cooks heat your ingredients gradually over a range of many hours at a temperature of somewhere between 170 and 280 degrees Fahrenheit. This is comfortably out of the rapid growth of the growth of "danger zone" bacteria, which is between 40 and 140 degrees.

However, according to a report published by theUniversity of MinnesotaThere are still some security measures you need to join. First of all, it is important to thaw the meat before putting it in the stove. If you neglect this convenience step, it is possible that your food reaches a safety zone of 140 degrees quickly enough and you may be exposed to foodborne diseases. Start by preheat your slower at the highest temperature to minimize the duration of your diet in the danger zone. This is particularly important when cooking poultry, which can transmit Salmonella, E. coli and Campylobacter if cooked under a slightly higher safety threshold of 170 degrees.

TheUSDA Also suggests being aware of the amount of food you cook at a time and recommends consulting your slow cooker manual to determine which parts are safe to cook. If you rage on a greater part of the meat, it is better to transform your stove in height for at least the first hour. You can then reduce the temperature for the rest of the cooking time. This will give you all the expected advantages and improving the flavor of slow cooking, while maintaining a safe temperature.

Finally, the slow cooks require a little restraint of cooks who like to tinker with their creations as they wish. Keep in mind that, keeping the lid closed for long periods, steam trapped inside is a lot of work to regulate a constant temperature. Frequent opening to check the progress made or adding ingredients undermines this feature, your global approach to the slow cooker must therefore be relatively practical, at least once you have added meat items.

After this first hour of high temperature, you can leave your little cook safely while you tend to other things, even if it means leaving the house. So, go ahead: enjoy your valuable meals and well cooked at home without spending the full day surprising in a hot kitchen. And when you want to want to make your whole cooking set safer,This is the safest way to sharpen a knife!

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