The Dangerous Slow Cooker Mistake Experts Are Warning About
You might there you know all there is to know about your slow cooker, but if your model comes with metal clamps on the side near the handles, listen up. Those clamps are designed for portability, not cooking.
"Clamps keep the lid in place when you transport the cooker," says Deputy Editor Sarah Gregory, who heads up slow cooker testing in the Good Housekeeping Institute Kitchen Appliances & Innovation Lab, and has tested a dozen models over the past three years. The locking mechanism helps avoid spills when carrying soup to a sick friend or chili to a game day — no need to transfer the molten meal to a separate container for transport.
What happens if you lock your slow cooker lid while cooking?
Turning your slow cooker on with the clamps firmly in place can be hazardous: Steam may build up and affect the way your food cooks or, in extreme cases, cause the lid or the crock to crack. "Shattering is less likely, given that the lid is made of tempered glass, but it’s the worst-case scenario if the lid is not well-made," says Sarah. She adds that slow cooker lids come with holes to vent the steam, so even if you lock your lid while cooking, your pot (and your food) may turn out fine. "Always refer to the user manual before cooking. That will offer the most relevant info for your specific appliance," she says.
How can I safely use a slow cooker?
Slow cookers gently cook foods at a low, steady temperature, perfect for making flavorful soups, tender pulled proteins, juicy meatballs and so much more. Although they are generally safe, it's important to follow certain precautions when using them.
Find the proper cooking surface: Position your slow cooker on a flat, heat-resistant surface away from flammable materials. Avoid cooking under cabinet overhangs, as the rising steam from the cooker can damage your cabinets.
Check for cracks: Before cooking, inspect all parts of your cooker for cracks or damage, which can collect food and moisture and may prevent the cooker from functioning properly. Damaged slow cookers should be thrown out.
Assess the size of your cooker: Slow cookers have varying capacities. Be sure to use the right size for the recipe and only fill it to the manufacturer's recommended amount to prevent spillage.
Defrost meat or poultry: According to the USDA, if you slow-cook frozen meat or poultry it can spend too much time thawing and allow bacteria to multiply. Using defrosted foods will also ensure your meal cooks evenly and all the way through.
Use the right temperature setting: For long or overnight cooks, opt for the low setting. Using the high setting for eight hours or more can cause liquids to evaporate too quickly and lead to scorching. Use the warm setting to keep food hot once it's cooked, but not for more than two hours.
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