TIP OF THE DAY: SLOW COOKER SAFETY

Those of you who frequent this blog know that Cloris is fond of slow cooker recipes. The slow cooker is the working woman’s best friend. However, it’s come to our attention, that many of you may not know the best ways to use your slow cooker safely. So today Cloris is stepping in to offer a few slow cooker tips. -- AP

1. The great thing about a slow cooker is that you can set it in the morning, leave the house, and return to a cooked meal. However, any time you plan to be away from home, make sure you only use the “low” setting on your cooker. Save the “high” setting for when you’re home.

2. Only fill your slow cooker two-thirds of the way. As the ingredients cook, they expand. Fill a slow cooker too full, and you could have an overflowing mess on your hands. The spill may even ruin your slow cooker if the liquid spills over any of the electrical parts.

3. Avoid checking your recipe too often. Each time you remove the lid, heat and steam escape. Check too often, and you’ll have to increase the cooking time to compensate.

Happy safe slow cooking, everyone! And post a comment for a chance to win a book from our Book Club Friday guest author. -- AP

HEALTHY COOKING TIP OF THE DAY

From time to time we feature tips and tidbits are editors come across. Food editor Cloris McWerther and health editor Janice Kerr have banded together to find healthy cooking tips for us. -- AP

Who doesn’t like rich foods? Of course, rich foods are not good for our health. They clog our arteries and raise our cholesterol. Small changes can add up to huge results if you substitute low-fat and fat-free ingredient for high-fat ones when you cook. Your taste buds won’t suffer, and your body will thank you.

Here’s today’s healthy cooking tip:

Substitute low-fat or fat-free yogurt when soup, sauce, and dip recipes call for sour cream or mayonnaise. For thicker sauces, stir 2 teaspoons of flour per cup of yogurt into the yogurt before cooking to prevent curdling.

I do love my sour cream, but I’m going to give this a try. What about the rest of you? Post a comment to enter the drawing for books plus a special gift from our Book Club Friday author this week.-- AP

HEALTHY LIVING WITH JANICE - TURKEY SAFETY

Thanksgiving is next Thursday, and most of you will be cooking turkey. Health editor Janice Kerr is here today with safety tips to make sure your Thanksgiving is happy and healthy and free of salmonella. -- AP

Thanks, Anastasia! Too many people wind up sick because they don’t cook their poultry properly. The information below is from the USDA. Following these simple rules will ensure your bird is cooked properly.

A food thermometer should be used to ensure a safe minimum internal temperature of 165°F has been reached to destroy bacteria and prevent foodborne illness.

Many variables can affect the roasting time of a whole turkey:

• A partially frozen turkey requires longer cooking.

• A stuffed turkey takes longer to cook.

• The oven may heat food unevenly.

• Temperature of the oven may be inaccurate.

• Dark roasting pans cook faster than shiny metals.

• The depth and size of the pan can reduce heat circulation to all areas of the turkey.

• The use of a foil tent for the entire time can slow cooking.

• Use of the roasting pan’s lid speeds cooking.

• An oven cooking bag can accelerate cooking time.

• The rack position can have an affect on even cooking and heat circulation.

• A turkey or its pan may be too large for the oven, thus blocking heat circulation.

ROASTING INSTRUCTIONS

1. Set the oven temperature no lower than 325 °F. Preheating is not necessary.

2. Be sure the turkey is completely thawed. Times are based on fresh or thawed birds at a refrigerator temperature of 40 °F or below.

3. Place turkey breast-side up on a flat wire rack in a shallow roasting pan 2 to 2- 1/2 inches deep.

Optional steps:
Tuck wing tips back under shoulders of bird (called “akimbo”). Add one-half cup water to the bottom of the pan. In the beginning, a tent of aluminum foil may be placed loosely over the breast of the turkey for the first 1 to 1-1/2 hours, then removed for brown-

ing. Or a tent of foil may be placed over the turkey after the turkey has reached the desired golden brown color.

4. For optimum safety, cook stuffing in a casserole. If stuffing your turkey, mix ingredients just before stuffing it; stuff loosely. Additional time is required for the turkey and stuffing to reach a safe minimum internal temperature (see chart below.)

5. For safety and doneness, the internal temperature should be checked with a food thermometer.
The temperature of the turkey and the center of the stuffing must reach a safe minimum internal temperature of 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

6. Let the bird stand 20 minutes before removing stuffing and carving.

APPROXIMATE COOKING TIMES (325 °F oven temperature)

UNSTUFFED

4 to 6 lb breast........ ..1-1/2 to 2-1/4 hrs.

6 to 8 lb breast....... ...2-1/4 to 3-1/4 hrs.

8 to 12 lbs........................2-3/4 to 3 hrs.

12 to 14 lbs......................3 to 3-3/4 hrs.

14 to 18 lbs................3-3/4 to 4-1/4 hrs.

18 to 20 lbs................4-1/4 to 4-1/2 hrs.

20 to 24 lbs......................4-1/2 to 5 hrs.

STUFFED  

8 to 12 lbs........................3 to 3-1/2 hrs.

12 to 14 lbs......................3-1/2 to 4 hrs.

14 to 18 lbs......................4 to 4-1/4 hrs.

18 to 20 lbs................4-1/4 to 4-3/4 hrs.

20 to 24 lbs................4-3/4 to 5-1/4 hrs.

Finally, when it comes to leftovers, always store turkey and stuffing in separate containers and make sure you refrigerate leftovers as soon as the meal is over.

Thanks, Janice! And a tip from me as well: make sure you buy a big enough turkey to have leftovers. That turkey sandwich the next day is always so delicious! 


What are your plans for Thanksgiving? Tell us for a chance to win a book from our Book Club Friday guest author.  -- AP