Crockpot Cooking Safety Tips

Although I have never had a bad experience with my crockpot (and I'm sure you won't either), there are a few safety measures you need to follow to ensure food safety. Some of them are pretty basic and common sense and you are probably doing them already. But it never hurts to go over them and to just continue to be aware of the importance proper food handling and preparation techniques.

Always start clean, a clean cooker, clean utensils, a clean work area. And wash your hands before and during food preparation.

Be sure to handle ingredients carefully. Since slow cookers can take a while to get to temperatures hot enough to kill off bacteria, it is imperative to keep the ingredients constantly refrigerated prior to food preparation. Remember that bacteria multiply on food quickly at room temperature. Therefore perishable foods should remain refrigerated until you need them.

Defrost your meats and poultry prior to putting them in your slow cooker. This helps the crockpot achieve proper cooking temperature faster, eliminating the possibility of bacteria growth on your food.

Cutting food into smaller chunks helps to ensure that the food is cooked thoroughly. For example, don't cook large pieces of meat such as a whole chicken in the slow cooker. Doing this increases the opportunity for bacterial growth because it takes a longer time to get to proper cooking temperature. Meats and vegetables can be cut up in advance but make sure you store them separately in covered containers.

Keep the lid on. Experts say that removing the lid can add 20 minutes to the cooking time! This is because it takes that long to re-generate the lost heat and steam. Remove it only to stir the food or check for doneness.

Since vegetables cook slower than meat, place the vegetables on the bottom. Then add the meat and cover the food with your broth, sauce, or water.

If possible, set the slow cooker setting on high for the first hour of cooking to get the food warmed up quickly. Then switch it to low for the rest of the day. If it is not possible, the Food Safety and Inspection Service says it is still safe to cook foods on low for the entire time, since the temperatures stay hot enough for long enough to prevent any bacterial growth on the food.

If you are away during the entire slow-cooking process and you know that there has been a power outage, don't take any chances. Throw the food out. Although it may look done, it could also be unsafe for consumption. You can know if there was a power outage by the time flashing on your other appliances such as microwave or VCR.

If you are home during a power outage, complete the cooking another way -gas stove, etc.

A food thermometer can be used to test for 'doneness' on your meat and poultry to make sure they have reached a safe internal temperature:

Poultry - 170 deg for chicken breast - 180 deg for chicken thigh

Ground Meat- 160 deg

Roasts -145 degrees (medium rare) -160 degrees (medium) -170 degrees (well done)

Casseroles -165 degrees

Stuffing - 165 degrees

Soups - 165 degrees

And when it comes to leftovers, make sure you refrigerate them within two hours after cooking is finished. Store them in shallow covered containers.

It is not recommended that you use a slow cooker to reheat these leftovers.

These tips should give you the added confidence that any food you have prepared is safe and hopefully delicious!

Copyright 2006 Tony Buel

About the Author:
Tony Buel has been working diligently to provide free cooking related resources for the chef in all of us. His website is full of Easy Crockpot Recipes and is a labor of love which provides delicious and easy to make crockpot recipes as well as related tips and advice. Stop by any time!
Browse through our list of recipes at http://www.my-crockpot-recipes.com
This article was posted on February 02, 2006
Article Source: articlecity

Easiest Way for Managing Cooking Sites in Camp

When we go for camping, surely we have to adjust ourselves with the nature. Unlike our home, when we go for camping the gas stove probably is not always available, that you have to build a fire place for any cooking purpose. Find the tips below on how to manage to cook or bake when you go for camping.

In the fall, when there is a tang in the air and the trees begin to shed their leaves, there is nothing so satisfying as a pot of hot soup or tea cooked over an open fire, with the unavoidable taste of wood smoke and the usually unwanted addition of pine needles.

You can invent and construct your stove on the spot. The type you build depends upon the circumstances and the available materials. Four possibilities are shown on the next page.

But whatever kind of fire you use, there are some important precautions to take. Forest rangers and nature lovers do not like to see careless people building fires in the woods. And not without reason. Fires incompletely extinguished or sprays of sparks left unwatched have caused numerous, often devastating forest fires. You should build your fire only in the middle of a clearing, in a pit, or on a stony spot. There should be nothing that can burn within 8 to 10 feet all around the fire site. Trees or bushes within this distance from the fire would be damaged by the heat.

You must completely extinguish the fire afterwards. It certainly is not too much for you to get some water for this from a nearby brook. If you merely want to stamp the fire out, at least leave yourself enough time for the job it is really not so easy or fast. In addition, you are likely to burn your shoe soles doing this, although you may not notice it until later. Never scatter the fire in all directions so that the coals fly under leaves and are hidden from you somewhere. They keep on glowing.

Baking Bread
At home, before you set off for your camping grounds, you can make dough with a teaspoonful of baking powder, about six ounces of flour, a pinch of salt, and some water or milk. Knead the mixture into tough dough and pack it in a clean handkerchief or a can when you are ready to go.

While your fire is building up the strong heat necessary for baking, cut two forked branches and a straight green hazel or birch stick. Set the branches at each end of the fire. Then make a long roll out of the dough, somewhat thicker than your thumb, and wrap it around the green stick in a spiral, keeping the individual turns at a little distance from each other. The dough will rise while it is baking, and the twists should not bake together. Lay the stick across the forked branches, and turn the spit frequently. The bread is done when you can insert a smooth bit of wood and pull it out dry. If you want to be even more like a woodsman, and if your camp site has fresh running water, you can mix the ingredients at home without any liquid, and put the mixture into a paper or plastic bag. Then, when you are out at the site, you can add the water and cook your bread on a flat stone.

Fire can be use in many kind of purpose. Take any precautions when you set up the fire. Fire can be use for any type for cooking. When you go out for camping, does not mean that you will not get fresh bread.

About the Author:
Mitch Johnson is a regular writer for http://www.best-scopes-n-binoculars.com/, http://www.campfunmadeez.info" , http://www.goodbudgetholiday.info/
Submitted on 2006-09-07
Article Source: http://www.articlesarea.com/

The 10 most popular french recipes

Despite new trends, hype and marketing, tradition has never been stronger. In France, good food still means authentic cooking by using natural products from diverse regions. This is how we celebrate human being by offering the best food to all our senses. Cooking home-made food and eating at the table make your appetite grow stronger. The challenge is to combine ingredients together to get the best taste out of them. However anyone from anywhere can explore the world of french cooking. To start with, let's find out what french people enjoy to eat.

Here are the top 10 most popular recipes in France:

Roast Chicken
Indeed roast chicken is not a notorious french recipe but cooked everywhere around the world from Asia and Africa to America. However it is the most popular french dish. Roast chicken is not stuffed inside. The secret is to baste the poultry several times during roasting with butter and cooking oil and to add an onion in the roasting pan. Roast chicken is traditionally served with potatoes and green beans.

Boeuf bourguignon
The most famous beef stew in France. Boeuf bourguignon is a traditional recipe from Burgundy. A recipe that french people use to cook at least once every winter. The beef meat is cooked in a red wine sauce, obviously a red wine from Burgundy. Bacon, onions, mushrooms and carrots add flavor to the recipe. But thyme, garlic and beef stock are essential to cook a good boeuf bourguignon.

Mussels mariniere
A typical summer recipe very popular along the Atlantic and Mediterranean coast. Mussels are fresh and cooked in a white wine sauce with parsley, thyme, bay leaf and onion. It takes only 5 minutes to cook a tasteful mussels mariniere. The secret is to season carefully the meal and to discard any mussels that don't look good enough.

Sole meuniere
Although sole is an expensive fish, the taste is so elegant that it is considered as the noblest fish. Sole meuniere is a recipe from Normandy. The fish is cooked in a butter sauce with a little bit of flour and lemon juice. Sole is traditionally served with rice or green vegetables.

Pot au feu
A typical family meal coming once again from Normandy. Pot au feu is a boiled beef with pork, chicken and vegetables. It takes about 4 hours an a half to cook as the beef has to simmer slowly to extract all its flavor. Pot au feu is also called Potee Normande in France.

Sauerkraut
Quite similar to the german sauerkraut, the french sauerkraut called choucroute comes from Alsace. However the french recipe can be traced back to 6 centuries ago ! Sauerkraut is a fermented cabbage. Commonly sauerkraut includes sausages, pork knuckle and bacon. Two essential ingredients are alsatian white wine and juniper berries.

Veal stew
Called blanquette de veau in France, this is another stew recipe from Normandy. The veal meat simmers in white sauce – as blanquette from blanc stands for white in french - with mushrooms and onions. The white sauce is made of egg yolks, whipping cream and lemon juice. Veal stew is usually served with rice.

Lamb navarin
Another stew but this one is made of lamb meat. It is also called spring lamb as it comes with green vegetables available in spring. Navarin comes from navet which stands for turnips in french. Other ingredients are tomatoes, lamb stock and carrots. This stew takes less time to simmer than any other.

Cassoulet
A strange recipe that english people often confuse with their traditional breakfast! A traditional meal from south west of France. Each village has its own recipe but it always includes beans and meats. Cassoulet is a rich combination of white beans and depending on the village lamb, pork, mutton or sausage meat. Cassoulet is the cornerstone of the french paradox study describing why people from south west of France suffer less than others from infarcts.

Bouillabaisse
Bouillabaisse is closely linked with the city of Marseille on the Mediterranean coast. The recipe is a fish soup from local fish and seafood products including crabs, scorpion fish, monk fish and others. Provencal herbs and olive oil are essential. For a long time, the recipe was a secret jealously kept by the people from Marseille.

About the Author:
All these recipes are available at Cuisine-France: www.cuisine-france.com, french cooking and recipe guide. Recipes are sorted out by region and type of course. Each recipe comes with a list of ingredients, the preparation and cooking time, the essential steps to cook and a wine suggestion.
Article Source: http://www.articles411.com

Making Hamburger Recipes is Easy and Fun

When I was a kid Wimpy from the old Popeye cartoon show was one of my favorite characters because he expressed a deep love and obsession with hamburgers on a bun. Wimpy was always looking for hamburgers and wasn’t happy unless his plate was piled high with steaming hot hamburgers.

Even though I could only eat one, I easily related to Wimpy’s love of hamburgers, especially cheeseburgers. As I grew up I discovered how easy it was to make a meal out of cooking hamburgers and putting them on a hamburger bun. Add a little ketchup or hamburger sauce and you’ve got yourself a quick lunch or dinner.

While I’m not sure about the real history of the hamburger (a couple of towns claim to be the home of the original burger) I do know that they’re popularity spread quickly. Online you can find recipes for hamburger pattie or how to make foil hamburgers over fire. But some of the best hamburger recipes don’t even involve a bun.

Online you can find recipes for hamburger stew, hamburger goulash, hamburger casserole, hamburger jerky, hamburger chowder, hamburger gravy, hamburger steak, hamburger with stuffed green peppers, hamburger macaroni soup, hamburger stroganoff, hamburger pie, and other easy hamburger recipes with egg, bread crumbs and onion.

There’s even secret fast food hamburger recipes that expose how to make the popular McDonald’s hamburger, Wendy’s hamburger, and White Castle hamburgers. So, you don’t have to borrow money to buy hamburgers and promise to “pay you back on Tuesday” like Wimpy. You can just whip up one of your yummy recipes the next time you have a craving for the savory taste of hamburger.


About the author:
Copyright 2005
Donna Monday
Easy to make – fun to drink
http://www.1st-milkshake-n-smoothie-recipes.com/Hamburger_bestrecipes.html
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