1Photo by Alice Henneman

Julie Garden-Robinson, PhD, RD, LRDFood and Nutrition Specialist

North Dakota State University Extension ServiceJulie.Garden-robinson@ndsu.edu

Alice Henneman, MS, RDExtension Educator

University of Nebraska–Lincoln Extension ahenneman1@unl.edu

333

Download a copy of a handout

(including slow cooker recipes!)

that goes with this

presentation

3www.ag.ndsu.edu/pubs/yf/foods/fn1511.pdf

4

Do you feel this is often true about eating “healthy”?

“You can live to be a hundred if you give up all the things that make you want to live to be a hundred.”

~ Woody Allen

  

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“Your body is not a temple, it’s an amusement park. Enjoy the ride.”

~Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly

Would you prefer healthyeating to be more like this?

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Imagine this: you have justwalked in the

door …

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… and are greeted

by the aroma of a luscious

soupsimmering in

your slow cooker.

Photo by Alice Henneman

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Youslice a loaf of whole-

wheat bread ….

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… and toss a simple salad.

Photo by Alice Henneman

10Photo by Alice Henneman

Dinner is served!

11Photo by Alice Henneman

“While the joys of roast ribs of beef, filet mignons andT-bone steaks are undeniable, the soul-warming appeal of a beef stew is eternal.”

~Julia Child

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A slow cooker uses less electricity than an oven

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Slow cookers can be used throughout the year

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They provide a welcoming aromaof hot food during the winter!

16Adapted from “Slowly Simmering” by Jody Richards available at http://flic.kr/p/7qmXLSunder a Creative Commons Attribution 3.0 (CC BY-NC-SA 3.0). Full terms at http://creativecommons.org/licenses/by-nc-sa/3.0

In the summer, slow cookers don’t heat up the house like an oven does

17Photo by Alice Henneman

Slow cookers help tenderize less-expensive cuts of meat

18Photo by Alice Henneman

Slow cookers usually allowone-step preparation and cleanup

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A variety of foods can becooked in a slow cooker

Meats Soups & Stews

Desserts

Poultry Side

DishesMain

Dishes

“Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!”

~ Julia Child

Photo by Alice Henneman20

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Read your

slow cooker instruction

manual and follow manufacturers’ directions!

23Photo by Alice Henneman

Most slow cookers have2 or 3 settings

24Photo by Alice Henneman

Cooking on different settings

LOW SETTING

Food will cook in 6 to 10 hours

HIGH SETTINGFood cooks in 4 to 6 hours

25Photo by Alice Henneman

If possible, set slow cooker on high for the first hour, then turn the heat

setting to low to finish cooking

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The first time you use a slow cooker (new or used), stay at home to become familiar with it and assure it’s working properly

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28Photo by Alice Henneman

Wash hands before, duringand after food preparation

29Adapted from “Clean Kitchen and a Crockpot” by Katherine Shilcutt available at http://flic.kr/p/6ff4ijunder a Creative Commons Attribution 3.0 (CC BY-NC 3.0). Full terms at http://creativecommons.org/licenses/by-nc/3.0

Start with a clean slow cooker, utensils and work surface

30Image courtesy of USDA Image Library

Thaw meat / poultry in refrigerator before cooking in a slow cooker

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Do not try to cook frozen meat or poultry in a slow cooker. A slow

cooker may take several hours to reach a high enough temperature to destroy bacteria. Foods may

stay in the “danger zone,” between 40°F and 140°F too long.

Bacteria multiply rapidly at these temperatures.

32Photo by Alice Henneman

Cut meat into uniform pieces to ensure thorough cooking

33Adapted from “Roasted Chicken Noodle Soup: 1 Whole Chicken” by I Believe I Can Fry available at http://flic.kr/p/byo8z2 under a Creative Commons Attribution 3.0 (CC BY-NC 3.0). Full terms at http://creativecommons.org/licenses/by-nc/3.0

Check YOUR instruction booklet for directions on whether you can prepare large cuts of meat and poultry safely in

YOUR cooker and HOW to do it

34Adapted from “Slow-Cooker Pot Roast: 3lb Beef Chuck Roast” by I Believe I Can Fry available at http://flic.kr/p/9sM4Tx under a Creative Commons Attribution 3.0 (CC BY-NC 3.0). Full terms at http://creativecommons.org/licenses/by-nc/3.0

Meat cuts too large for a specific cooker do not cook quickly enough

to avoid bacterial growth

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Slow cookers are available in different sizes, so the instructions

will vary. If you cannot find the instructions, you can cut the meat

into smaller chunks to ensure thorough, safe cooking. Add the liquid, such as broth, water or

barbecue sauce suggested in the recipe and keep the lid in place

during cooking.

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If you cut up meats and vegetablesahead of time, store these perishablefoods separately in the refrigerator

Chopped Vegetables

Chopped Meat

37Photo by Alice Henneman

Because vegetables cook slower than meat and poultry, place vegetables in the slow cooker first. Place meat on top of vegetables; top with liquid

such as broth, water or a sauce.

38Photo by Alice Henneman

For easy cleanup and care of your slow cooker, spray inside of cooker with

nonstick cooking spray before using it

39Photo by Alice Henneman

Slow cooker liners also ease cleanup

40Photo by Alice Henneman

Recommended temperatures

• 145°F – Fresh beef, veal, lamb, pork (steaks, roasts, chops)

Allow 3 minute rest time after removing from heat• 145°F – Fin fish (or cook until flesh is opaque)• 160°F – Eggs; ground meat and meat mixtures (beef, pork,

veal, lamb, turkey, chicken)• 165°F – Casseroles; poultry (chicken, turkey, duck, goose)

41Photo by Alice Henneman

Fill slow cooker no less than1/2 full and no more than 2/3 full

42Photo by Alice Henneman

Why level of fullness is importantWhy level of fullness is important

MORE THAN 2/3 FULL

Food may cook too slowly to be safe

LESS THAN 1/2 FULL

Food may cook too fast and you risk burning it

Slow cookers keep food safe through:

• Direct heat from the pot

• Lengthy cooking • Steam created

within the tightly-covered container

Photo by Alice Henneman43

44Photo by Alice Henneman

Keep lid tightly closed during cooking process to prevent heat

loss and to keep food safe

Photo by Alice Henneman

• If you’re not at home during entire slow-cooking process and the power goes out, throw food away even if it looks done.

• If you’re at home:

Finish cooking immediately by some other means OR …

If it was completely cooked before outage, it should remain safe up to 2 hours in cooker.

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1. Meat

2. Vegetables

3. Liquid

REVIEW:Which ingredient should you place FIRST in a slow cooker?

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1. Meat

2. Vegetables

3. Liquid

REVIEW:Which ingredient should you place FIRST in a slow cooker?

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REVIEW:Which statement is TRUE?

1. Always thaw meat or poultry before putting it into a slow cooker.

2. Fill a slow cooker between 1/4 and3/4 full.

3. If the power goes out, the food in a slow cooker will be safe several hours if you leave the lid on.

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REVIEW:Which statement is TRUE?

1. Always thaw meat or poultry before putting it into a slow cooker.

2. Fill a slow cooker between 1/4 and3/4 full.

3. If the power goes out, the food in a slow cooker will be safe several hours if you leave the lid on.

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51Photo by Alice Henneman

Transfer leftovers to shallow containers

(with the food about 2" deep)

52Photo by Alice Henneman

Refrigerate leftovers within 2 hours or less from the time they’re removed

from the heat of a slow cooker

53Photo by Alice Henneman

Do NOT reheat leftoversin your slow cooker as they may not heat fast enough to be safe

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Reheating leftovers in slow cookers is NOT recommended because foods may stay in the

“danger zone,” between 40°F and 140°F too long.

Bacteria multiply rapidly at these temperatures.

Photo by Alice Henneman

Reheat leftovers on the stove or in the microwave or oven until the internal temperature reaches 165°F

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56Photo by Alice Henneman

Reheated leftovers can be placedin a slow cooker on “low” or “warm”

to keep them hot during serving

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REVIEW:Which statement is TRUE?

1. Slow cookers work well for reheating leftovers.

2. Store leftovers in the slow cooker insert in the refrigerator.

3. Reheat leftovers in a microwave or on a stove to 165°F; then transfer to a slow cooker on “LOW” setting.

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REVIEW:Which statement is TRUE?

1. Slow cookers work well for reheating leftovers.

2. Store leftovers in the slow cooker insert in the refrigerator.

3. Reheat leftovers in a microwave or on a stove to 165°F; then transfer to a slow cooker on “LOW” setting.

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Use a recipe with ingredients/amounts similar to an existing slow cooker recipe

61Adapted from “Slow-Cooker Kielbasa w/ Sauerkraut & Potatoes” by I Believe I Can Fry available at http://flic.kr/p/df71cpunder a Creative Commons Attribution 3.0 (CC BY-NC-SA 3.0). Full terms at http://creativecommons.org/licenses/by-nc-sa/3.0/

Liquids often can be reduced by 1/3 to 1/2 as they don’t boil away in a slow cooker

62Photo by Alice Henneman

When converting soup recipes,reducing liquids doesn’t matter

63Photo by Alice Henneman

Add pasta at end of cooking process or cook separately and add just before

serving so it doesn’t get mushy

64Photo by Alice Henneman

Avoid curdling by adding milk, cheese and cream 1 hour before serving

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Time chart for adapting recipes

Recipe Says Cook on Low Cook on High

15 to 30 minutes 4 to 6 hours 1-1/2 to 2 hours

35 to 45 minutes 6 to 10 hours 3 to 4 hours

50 minutes to 3 hours 8 to 16 hours 4 to 6 hours

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“No matter what anyone says, my cooking is excellent, even the smoke alarm seems to be cheering me on!”

~ Source Unknown

6767Photo by Alice Henneman

Serving up a few final thoughtson home cooking …

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“Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.”

~ Sky Gyngell

Photo courtesy of USDA SNAP-Ed Photo Gallery68

6969Photo courtesy of USDA SNAP-Ed Photo Gallery

“The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.”

~ Mario Batali, Chef

7070Photo courtesy of USDA SNAP-Ed Photo Gallery

“Some of the most important conversations I’ve ever had occurred at my family’s

dinner table.” ~ Bob Ehrlich

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TheEnd

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We acknowledge the efforts of Kendra Otto, former student intern at North Dakota State

University, for testing the recipes and assisting with the writing of the handout.

Acknowledgements

“Thank you” to four Extension colleagues at University of Nebraska–Lincoln and authors

of the NutritionKnowHow.org blog, who reviewed this PowerPoint (in alphabetical order): Cindy Brison, Audra Losey, Carrie

Schneider-Miller and Nancy Urbanec.

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Reference to commercial products or trade names is made with the

understanding that no discrimination is intended of those not mentioned and no endorsement

by North Dakota State University Extension Service and University of

Nebraska–Lincoln Extension is implied for those mentioned.

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In accordance with federal law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin,

sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten Building,

1400 Independence Ave. S.W., Washington, DC 20250 or call (202) 720-5964 (voice and TDD). USDA is an equal opportunity provider and employer.

County Commissions, North Dakota State University and U.S. Department of Agriculture ● NDSU is an equal opportunity Institution

Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties and the

United States Department of Agriculture.

Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln and the

United States Department of Agriculture.