Practical Rules for Better Usage ofSlow Cookerand Pressure Cooker
The way of cooking food and using containers is very important and significantly affects our health. In ancient times, food was cooked in stone and copper pots; however, in today’s fast-paced world, these have been replaced by pressure cookers and slow cookers for quicker meal preparation. In this section of housekeeping tips,housekeeping SelMagzwe will introduce you to rules for better use of these appliances.
What You Should Know About Proper Use of Slow Cookers and Pressure Cookers
Slow Cooker
Foods in a slow cooker cook slowly at a low temperature between 75 to 135 degrees Celsius with a large amount of water. Those who have little time for cooking should use a slow cooker by putting their ingredients in before leaving home and returning to a ready meal.Food Ingredientsshould be placed inside it, and upon returning home, they will receive a fully cooked meal.
A combination of factors such as the heat generated in the pot, the extended cooking time, and the steam trapped inside the closed pot eliminate bacteria, making the slow cooker a safe kitchen appliance.
Keep the lid of the slow cooker closed
To properly braise various stews and maintain cooking temperature, steam must not escape, so keep the lid closed. Opening the lid to “check” extends cooking time because it takes another 20 to 30 minutes for the food to regain its previous temperature, and this delay happens each time the lid is removed.
Preventing Food Spoilage in a Slow Cooker
To prevent food from spoiling in the slow cooker, it should be set to low heat to allow cooking slowly without needing constant attention.
Testing a Slow Cooker for Healthy Cooking
To ensure the temperature is safe for your cooking, pour 2 liters of lukewarm water into the slow cooker, set it on low for 8 hours, and measure the water temperature with a quick thermometer. Don’t delay this test because the temperature drops quickly once the lid is removed.
As SelMagz has pointed out, the water temperature should be 85 degrees Celsius. If the temperature exceeds this threshold, it means that if food is cooked for 8 hours without stirring, it may get overcooked or lose water. If the water temperature is below 85, it means your slow cooker is not reaching the appropriate temperature, risking food spoilage.
Slow Cookers with Ceramic Pots
Slow cookers with ceramic pots are easy to clean, and you can store the prepared food in the fridge to eat later.
Do Not Reheat Food in a Slow Cooker
You should not use a slow cooker to reheat food. Place leftover food in shallow, covered containers two hours after cooking and refrigerate them. Use a stove or microwave for reheating.
Filling the Slow Cooker
Do not fill the slow cooker more than two-thirds full, and never let it go below half full.
Cooking Times for Foods in a Slow Cooker
In a slow cooker, meat and poultry cook faster than vegetables, so it’s best to place vegetables at the bottom and sides of the pot first, then add the meat and cover with a liquid like water, broth, or sauce.
Using a Slow Cooker is the Best Method for Cooking Meat
Due to the low-temperature cooking process, the protein only slightly coagulates, retains more moisture, and thus is the most digestible form. Cooking protein-rich foods like meat in a slow cooker makes them tender becausecollagendissolves; thus, it is the best cooking method for tough meats.
Place fresh or thawed meat in the slow cooker, and never use meat that is still frozen.
Do not cut meat into large pieces, chop it into smaller stew-sized pieces or slices.
Do not place a whole chicken in the pot; cut it into smaller pieces.
Cook meat at a high temperature for the first hour, then reduce the heat. This way, the slow cooker heats quickly and gradually lowers to the appropriate temperature.
Cook Moist Foods in the Slow Cooker
The foods you cook in the slow cooker should be moist or stewy. Options like soup, bean stew,takhteh kababand other similar dishes are suitable.
Power Outage While Cooking with a Slow Cooker
If the power goes out while you are away and cooking with the slow cooker, even if the food is safe, discard it.
If you are home and the power goes out while cooking with a slow cooker, quickly transfer the ingredients to a pot and finish cooking on the stove or in the oven.
In response to a user’s question on housekeeping, SelMagz states that if you were home during a power outage and were sure the food was cooked, the food remains safe inside the switched-off slow cooker for up to 2 hours.
Choosing and Buying a Slow Cooker
Buy a slow cooker that has a capacity suitable for your needs. If you have a small family, a small to medium size will suffice, but if there are many family members, select a larger model.
Choose a model with a separate ceramic pot.
Which is Better for Cooking: Slow Cooker or Pressure Cooker?
Slow cooking is a good method, especially for people who do not have enough time to cook. While cooking food in a slow cooker, due to the prolonged heating, some vitamins likeVitamin Cmay degrade, but protein, fiber, and even some more resilient vitamins like B group vitamins do not vanish, and the compounds in foods like meats, legumes, or vegetables get infused into the broth, allowing consuming the broth to provide a large quantity of micronutrients and macronutrients to our bodies.
In pressure cookers, because of the shorter cooking time, vitamin degradation is less, and the properties of foods are mostly preserved; however, the high temperature and pressure in the pressure cooker can lead to quicker vitamin degradation.
Generally, in pressure cookers, the adverse effect on vitamins during cooking is less because food cooks faster, and its compounds are less exposed to air. Using a pressure cooker is suitable for retaining Vitamin C in fruits and vegetables while reducing cooking time.
