Cooking a delicious and healthy meal for your family can be time-consuming but using appliances, such as a slow cooker, can help you reduce your time spent in the kitchen.
If the slow cooker in your house hasn’t been used in a while or even if you use it on a regular basis, it is a good idea to test it for accuracy. Follow these simple steps for slow cooker calibration to make sure everything is working properly and your food is safe. Fill the slow cooker 1/2 to 2/3 full with water. The amount of water you need depends on the size of the slow cooker.
Turn the slow cooker on to low and let heat for 8 hours. Do not lift the lid during this time. Check the water temperature with an accurate food thermometer. Do this quickly since the temperature in the slow cooker drops 10 to 15 degrees once the lid is removed.
The temperature of the water should be between 185 and 200 degrees.
If the water temperature is less than 185 degrees, the slow cooker is not safe to use and should be thrown out.
If the temperature is over 200 degrees, then that is an indication that food cooked for 8 hours in the slow cooker without any stirring would likely be overdone; therefore, your slow cooker should be safe to use. —mh— Here’s a great recipe to try with your slow cooker. More recipes can be found at: dinnertonight.tamu.edu Savory Onion and Mushroom Pork Roast 20 fresh baby carrots 3 pounds lean pork loin trimmed 1 cup button mushrooms chopped 1 cup baby portabella mushrooms chopped 1 large onion chopped 1/2 tsp Worcestershire sauce 1/4 tsp dried rosemary 1/2 tsp dried thyme 1/2 tsp black pepper 1 (10 3/4 ounce) can reduced sodium cream of mushroom soup undiluted 3/4 cup chicken broth reduced-fat, unsalted Optional: 1 Tbsp cornstarch, 2 Tbsp cold water Add carrots to the bottom of a 5-quart slow cooker. Add roast to slow cooker. In a large bowl, combine mushrooms, onions, Worcestershire sauce, rosemary, thyme, pepper, soup, and broth; pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.
In a small saucepan, bring 1-1/2 to 2 cups of liquid from slow cooker to a boil.
In a small cup, combine cornstarch and water until smooth and add to saucepan. Stir together until thickened.
Serve pork and vegetables with gravy. If desired, sprinkle French-fried onions on top.
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