SAFETY FIRST

SAFETY FIRST
Foods need to be heated to 140 degrees within 11/2 hours to prevent bacteria growth. To do this in a slow cooker, you should cook on high (about 300 degrees) for the first hour to quickly bring the temperature up to 140 degrees and then turn the temperature to low (about 200 degrees) to finish cooking.
Another option is to microwave the removable stoneware pot and its contents on high 5 to 10 minutes. Remove from the microwave, stir and place the pot in the slow cooker on the low setting.
Defrost all frozen foods before adding them to the crock. If you start with chilled meat, make sure the liquid you add is boiling.
Remove cooked food from the crock or liner before storage. Because the liner is made of such thick material, the food won't cool quickly enough to prevent the growth of harmful bacteria. Do not reheat foods in a slow cooker.
Reduce fire risk, which is minimal, by making sure the electrical cord does not touch the hot exterior of the slow cooker's base.
Sources: www.busycooks.com, www.sparklepeople.com
COOK'S TIPS
Trim as much fat as possible from meat, and remove skin from poultry. Fats will melt with long cooking times and will add an unpleasant texture to the finished dish. Fatty foods will also cook too quickly.
Cook ground meats in a skillet before adding to a slow cooker. Large pieces of meat may be browned first, which adds color and develops flavor. But it isn't necessary.
Vegetables do not cook as quickly as meat, so put them around the outside of the cooker where the temperature is highest.
Fill the slow cooker 1/2 to 2/3 full.
Don't lift the lid. Each time you do, the cooker loses so much heat that the cooking time should be increased by 20 minutes. If you simply must see inside, spin the lid so the condensation falls off and look through the top.
Spices will lose flavor if cooked too long, so stir them in during the last hour of cooking. Use whole leaf herbs and spices instead of ground for better flavor. Add seafood during the last hour of cooking time, or it will overcook and be rubbery. Add tender vegetables such as tomatoes, mushrooms and zucchini during the last 45 minutes. Add dairy products during the last 30 minutes unless the recipe states otherwise.
Rule of thumb: One hour on high equals 2 to 2 1/2 hours on low.
Source: www.busycooks.com
RESOURCES
Among the books on slow cooking published in the last year:
"The Busy Mom's Slow Cooker Cookbook" by Jyl Steinback (Meredith Books, 2005, $19.95)
"Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann (Harvard Common Press, 2005, $16.95)
"Southern Living Slow Cooking Cookbook" by Southern Living editors (Oxmoor House, 2006, $24.95)
"The Slow Cooker Cookbook" by Catherine Atkinson (Lorenz Books, 2005, $35)
"Fast Cooking in a Slow Cooker Every Day of the Year" by Joann Rachor (Family Health Publications, 2005, $14.95)
"The Healthy Slow Cooker" by Judith Finlayson (Robert Rose, 2006, $22.95)
"The Busy Woman's Slow Cooker Cookbook: Meals Ready and Waiting" (Creative Ideas, 2005, $18.95)
If you'd rather get your recipes online, here are a few Web sites for starters:
www.allrecipes.com
www.busycooks.com
www.foodnetwork.com
www.crockpot.com
For more slow cooker recipes, go to www.kansascity.com.