Quick Cook Methods
Sometimes it is easier to use a microwave or slow-cooker instead of turning on the oven or stove. Microwaves and slow-cookers can be convenient and can take less time or at least less hands-on time than conventional cooking methods. To cook successfully using a microwave or slow-cooker, use the general guidelines below. Microwaves and slow-cookers sometimes create unexpected
results compared to using a stove or oven. It is also a good idea to read the safety instructions for your microwave or slow-cooker before cooking and to follow any guidelines or suggestions there.
Microwave
The microwave is a great tool for reheating food, cooking, and thawing frozen food. However, there are some big differences between cooking in the microwave verses the stove or oven. One of the biggest differences is that food often cooks unevenly in the microwave. Another concern is that food, especially leftovers, can become dried out. The third difference is that sometimes the texture of food changes.
Microwave Safety
• Use microwave safe containers for cooking, reheating, and defrosting food. Never put metal or aluminum foil in the microwave.
• Heat water very carefully in the microwave. Water may not appear to be boiling, but when anything is put into the water, it may start boiling.
• Never use the microwave for canning.
• Use large bowls when heating liquids to prevent spills and burns.
• Use potholders to remove items from the microwave to prevent burns.
• To clean microwave, microwave 1 cup of water to boiling and cook until steam forms inside the microwave. Carefully remove the water. Wipe the microwave clean with a damp cloth.
To help food cook and heat more evenly, stir it halfway through the cooking time. It is also helpful to cut food into small, even pieces and to place it in the center of the microwave.
To help prevent food from drying out, cover it loosely with a microwave-safe lid or plastic wrap. This is especially important when reheating food like pasta and rice. If you are using plastic wrap as a cover, poke small holes in the plastic to allow steam to escape. Additionally, pay attention to cooking time when warming some foods. Warm baked goods and soften butter, cream cheese, and other spreadable items for only a few seconds.
To help food retain a good texture, pay attention to cooking and standing time. Starchy, dense vegetables (carrots, potatoes, etc.) can become tough and rubbery when microwaved too long or fast. Cook these items until just steaming hot. Allow 5 minutes of standing time before continuing to cook. When using the microwave to cook potatoes, vegetables with hard skins, and food in plastic pouches, use a fork or knife to pierce skins or pouch, otherwise these items may burst.
The texture and color of some foods may be different when cooked in the microwave but it will still taste the same. You may need to experiment to decide which cooking method works best for your time and taste preference.
In addition to cooking and reheating, the microwave is a great tool for defrosting foods. If you use the microwave to defrost food, it must be cooked immediately to keep it safe. When defrosting thick items, such as large pieces of meat, standing time is important to evenly spread the heat and prevent the outer edge from cooking. For ground meat, remove sections as they thaw in the microwave so that they do not start to cook. Stir frozen vegetables, casseroles, and saucy foods halfway through defrosting time. This will help them thaw more evenly.
Slow Cookers
A slow-cooker, or Crock Pot, cooks food slowly at a low temperature. This is a great method for cooking beans, vegetables, tougher cuts of meat, and soups. Slow-cookers can save time and with a little preparation can make cooking a meal easier by decreasing the amount of hands-on cooking time. Before getting started, read the instruction guide that came with your slow-cooker and review the information below.
Most slow-cookers have three settings: warm, low, and high. The warm setting is a holding temperature for fully cooked food and should not be used for cooking. The low setting is about 200°F. The high setting is about 300°F. Both settings can be used for cooking. To be safe, a slow-cooker needs to cook slowly while keeping food above 140°F. Before using your slow-cooker for the first time, test the temperature using the steps below.
- Add 2 quarts of water to slow-cooker.
- Heat on low for 8 hours.
- Quickly check the water temperature with a food thermometer. The temperature will drop quickly once the lid is removed.
- The temperature should read 185°F. A higher temperature could mean food cooked for 8 hours may be overdone. A lower temperature could mean the slow-cooker does not heat high or fast enough to be safe for cooking.
Slow Cooker Safety
• Measure internal cooking temperature of meat with a food thermometer.
• To use the slow cooker to keep foods warm, heat the food to its safe temperature, then place it into the preheated slow-cooker on the warm setting.
• Do not lift the lid during cooking, especially on the low setting. This decreases the temperature quickly.
Once you have checked to make sure the slow-cooker is safe to use, you are ready to get started. All food should be safely thawed before putting in the slow-cooker to cook. In general, cook food on high for the first hour, then reduce to the low setting for the remainder of the cooking time. When cooking in a slow-cooker, keep in mind that some foods may cook differently than they do on a stove or in the oven. Use the tips belows to get the best flavor and texture of food when using in the slow-cooker.
• Fill the slow-cooker ½-2/3 full only.
• Cut vegetables the same size.
• Brown rice and wild rice work better than white rice in the slow-cooker.
• Cut large pieces of meat into smaller pieces.
• Remove skin from poultry and trim fat from meat before cooking.
• Cook ground meat in skillet before adding to slow-cooker.
• For better flavor and appearance, brown large pieces of meat in a skillet before adding to slow-cooker.
• Beans need to cook on high for 3-4 hours before cooking on the low setting.
• Root vegetables (potatoes, carrots, etc.), squash, and tough cuts of meat cook slowest and should be placed at the bottom of the slow-cooker.
• Cover food with liquid, such as water or broth, then begin cooking.
• Add fish and seafood during the last hour of cooking.
• Add pasta during the last hour of cooking. For best results, cook pasta separately until slightly tender before adding to slow-cooker.
• Add softer vegetables (peas, corn, tomatoes, mushrooms, zucchini etc.) during the last 45 minutes of cooking.
• Add dairy foods, like milk or cheese, near the end of cooking time.
• Add herbs and spices during the last 30 minutes of cooking.
As mentioned above, a slow-cooker cooks things slowly at a low temperature. The time it takes to make the same recipe on the stove top will be significantly longer in a slow-cooker, which is useful if you want to start something in the morning and come home later to have it ready to eat. When converting stove top recipes to slow-cooker recipes, use the general time conversion in the box below to help you estimate cooking time. Keep in mind that one hour of cooking on high equals two hours of cooking on low on the slow-cooker.
Stove | Slow Coooker |
15-30 minutes | 4-6 hours (low) |
30-45 minutes | 6-10 hours (low) 3-4 hours (high) |
50 minutes | 10-16 hours (low) 4-6 hours (high) |