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Slow Cooker Meals
 

Slow Cooker Meals

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Slow cooker tips from North Dakota State University Extension Service and University of Nebraska-Lincoln Extension.

Slow cooker tips from North Dakota State University Extension Service and University of Nebraska-Lincoln Extension.

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Slow Cooker Meals Slow Cooker Meals Presentation Transcript

  • 1 Photo by Alice Henneman
  • Julie Garden-Robinson, PhD, RD, LRD Food and Nutrition Specialist North Dakota State University Extension Service Julie.Garden-robinson@ndsu.edu Alice Henneman, MS, RD Extension Educator University of Nebraska–Lincoln Extension ahenneman1@unl.edu
  • www.ag.ndsu.edu/pubs/yf/foods/fn1511.pdf 3 3
  • ―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 4
  • ―Your body is not a temple, it’s an amusement park. Enjoy the ride.‖ ~Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly 5
  • Imagine this: you have just walked in the door … 6
  • … and are greeted by the aroma of a luscious soup simmering in your slow cooker. Photo by Alice Henneman 7
  • You slice a loaf of wholewheat bread …. 8
  • … and toss a simple salad. Photo by Alice Henneman 9
  • 10 Photo by Alice Henneman
  • ―While the joys of roast ribs of beef, filet mignons and T-bone steaks are undeniable, the soul-warming appeal of a beef stew is eternal.‖ ~Julia Child 11 Photo by Alice Henneman
  • 12
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  • Adapted from “Slowly Simmering” by Jody Richards available at http://flic.kr/p/7qmXLS under a Creative Commons Attribution 3.0 (CC BY-NC-SA 3.0). Full terms at http://creativecommons.org/licenses/by-nc-sa/3.0 16
  • 17 Photo by Alice Henneman
  • Photo by Alice Henneman 18 18
  • 19
  • ―Learn how to cook — try new recipes, learn from your mistakes, be fearless, and above all have fun!‖ ~ Julia Child 20 Photo by Alice Henneman
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  • 23 Photo by Alice Henneman
  • LOW SETTING Food will cook in 6 to 10 hours HIGH SETTING Food cooks in 4 to 6 hours 24 Photo by Alice Henneman
  • 25 Photo by Alice Henneman
  • 7 26
  • 27
  • 28 Photo by Alice Henneman
  • Adapted from “Clean Kitchen and a Crockpot” by Katherine Shilcutt available at http://flic.kr/p/6ff4ij under a Creative Commons Attribution 3.0 (CC BY-NC 3.0). Full terms at http://creativecommons.org/licenses/by-nc/3.0 29
  • Image courtesy of USDA Image Library 30
  • 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. 31
  • 32 Photo by Alice Henneman
  • Adapted 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 33
  • Adapted 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 34
  • 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. 35
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  • 37 Photo by Alice Henneman
  • 38 Photo by Alice Henneman
  • 39 Photo by Alice Henneman
  • • 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) 40 Photo by Alice Henneman
  • 41 Photo by Alice Henneman
  • MORE THAN 2/3 FULL LESS THAN 1/2 FULL 42 Photo by Alice Henneman
  • • Direct heat from the pot • Lengthy cooking • Steam created within the tightly-covered container 43 Photo by Alice Henneman
  • 44 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. 45 Photo by Alice Henneman
  • 1. Meat 2. Vegetables 3. Liquid 46
  • 1. Meat 2. Vegetables 3. Liquid 47
  • 1. Always thaw meat or poultry before putting it into a slow cooker. 2. Fill a slow cooker between 1/4 and 3/4 full. 3. If the power goes out, the food in a slow cooker will be safe several hours if you leave the lid on. 48
  • 1. Always thaw meat or poultry before putting it into a slow cooker. 2. Fill a slow cooker between 1/4 and 3/4 full. 3. If the power goes out, the food in a slow cooker will be safe several hours if you leave the lid on. 49
  • 50
  • 51 Photo by Alice Henneman
  • Photo by Alice Henneman 52
  • 53 Photo by Alice Henneman
  • 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. 54
  • 55 Photo by Alice Henneman
  • 56 Photo by Alice Henneman
  • 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. 57
  • 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. 58
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  • Adapted from “Slow-Cooker Kielbasa w/ Sauerkraut & Potatoes” by I Believe I Can Fry available at http://flic.kr/p/df71cp under a Creative Commons Attribution 3.0 (CC BY-NC-SA 3.0). Full terms at http://creativecommons.org/licenses/by-nc-sa/3.0/ 61
  • 62 Photo by Alice Henneman
  • 63 Photo by Alice Henneman
  • 64 Photo by Alice Henneman
  • 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 65
  • ―No matter what anyone says, my cooking is excellent, even the smoke alarm seems to be cheering me on!‖ ~ Source Unknown 66
  • Photo by Alice Henneman 67
  • ―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 Gallery 68 68
  • ―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 69 Photo 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 70 70 Photo courtesy of USDA SNAP-Ed Photo Gallery
  • 71
  • 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. ―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. 72
  • 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. 73
  • 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. 74