Slow cooking questions, answered

The ins and out of your kitchen's secret weapon

Ellen Brown, author of The Complete Idiot's Guide to Slow Cooker Cooking (Alpha, $17, www.amazon.com), tackles common questions about one of the most underrated kitchen appliances.

Why use a slow cooker? A slow cooker produces an even, low, moist heat that eliminates the need for stirring, so you can simply prepare a meal, then leave it to cook. And unlike an oven, says Brown, a slow cooker is very energy-efficient. Plus, you can leave it on all day, even when you're out of the house.

Is it safe? Food is susceptible to bacteria growth between 40° and 140° F. "A slow cooker brings food through the danger zone so fast, bacteria cannot take hold," says Brown. But keep this in mind: If you brown your meat in advance, don't store it in the refrigerator mixed with raw or partially cooked ingredients or you'll increase the risk of contamination.

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Will the cooker boil over? Fill it at least halfway (for even cooking) but no more than three-quarters full and you'll be fine. Your real concern should be about losing heat -- and slowing down the cooking -- each time you lift the lid. Always keep the pot covered, says Brown. (Buy one with a clear lid so you can peek through.) If you must lift the lid, tack on 5 more minutes of cooking time.

Can I use a cooker with a conventional recipe? "Go ahead and make your aunt's famous barley stew," says Brown. "But cut back on the amount of liquid by a quarter, since you have a much slower rate of evaporation than in a regular pot." Follow cooking times used for similar slow-cooker dishes.

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