GUIDELINES FOR CHANGING RECIPES FROM REGULAR TO SLOW COOKER

Do you have some good recipes you would like to make in your crock pot or slow cooker but you aren't sure how long they should cook?  If so, here are some guidelines to follow:

• Almost all meat/vegetable combinations should cook at least 8 hours on low or 4 hours on high.
• Recipes that say to cook or bake 15 to 30 minutes should cook at least 1 1/2 to 2 1/2 hours on high or 4 to 8 hours on low setting.
• Recipes that say to cook or bake 35 to 45 minutes should cook at least 3 to 4 hours on high or 6 to 8 hours on low.
• Recipes that say to cook or bake 50 minutes to 3 hours should cook at least 4 to 6 hours on high or 8 to 18 hours on low.

ITALIAN BEEF STEW

I got this from the Cooking Classy blog.  I like it as a crockpot recipe.  Here is what she has to say about making it in the crock pot: "toss it all in the slow cooker (skip the browning), then walk away and come back to dinner."  I first saw this recipe after a friend pinned it on pinterest.

• 4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
• 3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
• 1 large yellow onion, diced
• 3 cloves garlic, finely minced
• 5 Tbsp extra virgin olive oil, divided
• 2 1/2 lbs rump roast, trimmed of fat and cut into 1-inch pieces
• 1/3 cup all-purpose flour
• salt and freshly ground black pepper
• 4 cups low-sodium beef broth
• 1 Tbsp red wine vinegar
• 2 (15 oz) cans diced tomatoes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 3/4 tsp dried rosemary, crushed
• 1/2 tsp dried marjoram
• 2 bay leaves
• 1 1/2 lbs Russet potatoes, peeled and diced into 1-inch pieces
• 8 oz cremini mushroom, sliced
• 3 Tbsp chopped fresh basil
• 2 Tbsp chopped fresh parsley
• Parmesan or Romano cheese, for serving (optional)

• Heat 2 Tbsp olive oil in a large enameled cast iron pot over medium-high heat. Once hot add carrots, celery and onion and saute until lightly golden, about 5 - 6 minutes. Add garlic and saute 30 seconds longer. Pour mixture into a heat proof bowl and set aside.
• Place beef in a large resealable bag, add flour and season lightly with salt and pepper. Seal bag and toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tbsp olive oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup broth and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Add remaining 3 cups beef broth, diced tomatoes, oregano, thyme, rosemary, marjoram, bay leaves, potatoes, mushrooms and sauteed veggie mixture. Season with salt and pepper to taste and bring mixture just to a boil, stirring occasionally. Reduce heat, cover pot and simmer 3 - 4 hours, stirring occasionally, until beef is very tender.
• Stir in fresh basil and parsley. Serve warm sprinkled with Parmesan or Romano cheese if desired.
• Recipe Source: Cooking Classy

CHANGING FROM CONVENTIONAL TO SLOW COOKER

If you have a favorite recipe that you would like to make in your slow cooker, here are some time guidelines to use.
    
     If the recipe says:                                                        Cook in a slow cooker

• 15 to 30 minutes                                                      1 1/2 - 2 1/2 hours high or 4 - 8 hours low
• 35 to 40 minutes                                                      3 - 4 hours high or 6 - 8 hours low
• 50 min to 3 hours                                                    4 - 6 hours high or 8 - 18 hours low

Note almost all combinations of meat and vegetable dishes need at least 8 hours when cooked on low.

USDA GUIDELINES ON COOKING TEMPERATURES

Sometimes I get questions regarding slow cooking, temperatures, and food safety.  First let me say I have never heard of anyone getting sick from food cooked in a slow cooker.  I'm sure someone somewhere has; people get sick all the time from improperly prepared foods.  The fact is, cooking in a crockpot and/or slow cooker is perfectly safe.

The United States Department of Agriculture guidelines say that bacteria in food is killed at a temperature of 165 degrees.  Meats cooked in a slow cooker/crockpot reach an internal temperature of 170 degrees in beef and as high as 190 degrees in poultry.

If you follow the cooker and/or recipe guidelines and keep the lid on during cooking, your food is perfectly safe!

TIPS FOR COOKING IN A SLOW COOKER OR CROCKPOT

Here are a few tips to make your crockpot or slow cooker meals turn out at their very best:

• If you are cooking meats and vegetables together, place the vegetables in the bottom of the cooker with the meat on top.  This will keep the vegetables from drying out and will allow the meat to absorb more flavors from the vegetables.
• When a recipe calls for cooking 10 to 12 hours on low, you may shorten the cooking time by first cooking on high for an hour then lowering the heat to low.  This can cut a couple hours off the low temp cooking time.
• It is not necessary to brown lean meats before putting in the cooker.  Brown fatty meats first to eleminate some of the fat before placing in the cooker.
• If a recipe calls for cooking pasta before adding to the cooker, be careful not to overcook.  Pasta should only be cooked to just tender, otherwise it will become too limp in the cooker.