The very first Christmas we spent with my in-laws in their brand-new country home, my mother-in-law wisely provided me a crock pot cooker. Her thoughtful gift helped Joe and I delight in the most practical of all cooking approaches, even with our long work days and commute.

I’ll always treasure the memories of scrumptious scents wafting through the front door as we entered your home after a long day at work and a nerve-jangling commute in heavy traffic.

The majority of the crock pot cooker dishes I used were based upon meats and poultry. Here are 14 easy ideas to make your slow cooker recipes safe and yummy:

Suggestion # 1 – According to the U.S. Department of Agriculture, germs in food are eliminated at a temperature level of 165 ° F. Meats cooked in the crock pot cooker reach an internal temperature of 170 ° in beef and as high as 190 ° F in poultry. It is important to follow the suggested cooking times and to keep the cover on your crock pot cooker during the cooking procedure.

Tip # 2 – It is finest not utilize the crock pot cooker for large pieces like a roast or entire chicken because the food will cook so gradually it might stay in the bacterial “danger zone” too long.

Tip # 3 – Always defrost meat or poultry before putting it into a crock pot cooker.

Suggestion # 4 – Meats generally prepare faster than most vegetables in a crock pot cooker.

Pointer # 5 – Trim all fat from meat and poultry. Fat can increase the temperature of the liquid in the crock pot cooker and reduce the cooking time. This will trigger the food t be overcooked. Fats will also melt with long cooking times, and will add an unpleasant texture to the finished meal.

Tip # 6 – Cooking at greater temperature levels will normally offer you a tougher piece of meat. for all the time cooking or for less-tender cuts of meat, you may want to utilize the low setting.

Suggestion # 7 – The crock pot cooker dishes are best used with the tougher cuts of meats.

Pointer # 8 – For the finest color and texture, ground beef is best browned before utilizing, except in meatloaf or other similar dishes.

Idea # 9 – It is not necessary to brown meat before crock pot cooking, however it offers more depth of flavor in the food and eliminates some of the fat, specifically in pork, lamb and sausages. If the meat is lean, well cut and not highly marbled, it does not require to be browned.

Pointer # 10 – For roasts and stews, pour liquid over meat. Usage no more liquid than specified in the crock pot cooker dishes. More juices in veggies and meats are kept in slow cooking than in standard cooking.

Suggestion # 11 – Dark meat takes longer to cook, so if a whole cut up chicken is used, put the thighs and legs on the bottom.

Idea # 12 – The a little coarser texture of corn-fed, free-range or organic poultry is ideal for slow cooker recipes.

Idea # 13 – Most meats require 8 hours of cooking on LOW. Use more affordable cuts of meat – not only do you save cash, however these meats work much better for crock pot cooker dishes.

Idea # 14 – Farberware FSC600 6-quart Oval Slow Cooker oval style accommodates oversize roasts, whole chickens, hams, and/or ribs. It features a large, 6-quart capacity stoneware liner, which nests inside a chrome crock pot cooker base and the auto setting changes to a lower ‘keep warm’ setting after cooking food.

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For those who are not concerned about cooking in aluminum the West Bend Versatility 6-quart Oval Slow Cooker will work well to cook meats. It has a removable aluminum insert that can be used on the stovetop to brown meats and caramelize onions before crock pot cooking.