Slow cooker – start from ‘cold’ or boiled

slow-cookingtemperature

I'm pretty handy with my slow cooker. I use it a lot – pot roasts, stews [curries, chilli, paysane etc]

However, I've always been a little paranoid about having everything completely up to temperature before I drop it into the slow cooker element itself.

I start by frying off, browning, sweating; add my liquids & then bring to a full boil before allowing it to simmer 10 minutes… the same as I would were it to just be in a saucepan for a couple of hours.
Only at that point will I transfer the pot into the slow cooker & let it take over for the next 4, 6, 10 hours.

Do I really need to do this?

Can I [or should I] just transfer it to the slow cooker as I drop my liquids – so at the point I have seared/fried/browned 'solids' but cold or only warmish stock &/or a couple of cans of tomatoes or beans etc I just dumped in & gave a quick stir.

Am I being over-safe by bringing it all to the boil first? Should I trust that the slow cooker, given sufficient time, will do the job eventually?

I am never in any rush doing this, so either way is fine. I just wondered if I'm being over-cautious.

Best Answer

According to official Crock-Pot website when asked about refrigerating the insert with food overnight, then cooking the next day:

Yes, but it is very important to understand that starting to cook with cold stoneware and cold food will affect the ramp up time of the slow cooker. Always add sufficient time into the cook time to ensure food is safe, as well as tender. It is recommended to use an instant read thermometer when cooking with chilled stoneware and chilled food to ensure food temperatures reach well above 165°F and food becomes tender. Never place your stoneware (whether it has been refrigerated or is at room temperature) in a pre-heated slow cooker base.

So, starting with cold, cool or room temperature food will be okay.

Related Topic