Slow-cooked and delicious

Dec 122010
Authors: Kate Reitinger

By Kate Reitinger
The Rocky Mountain Collegian

Did you know that waiting ‘til the end to cut the root of an onion will reduce the tearing effect they produce? Or that when using a slow cooker you should reduce the liquid in the recipe by half?

These helpful tips were passed down to Friday’s audience at the Savory Slow Cooker Meals class put on by CSU’s Nutrition Center.
Stephanie Smith, a current Ph.D. student and registered dietician, led the class along with several human nutrition students and taught the campus community how to use a crock pot during the holidays and year-round.

Crock pots, Smith said, can hold between one and seven quarts, depending on the make, and are used to cook foods at a low setting.
She also told the class that when adapting traditional recipes for the slow cooker it is important to watch several factors about the foods such as the moisture content and the amount of seasonings.

Also dairy products, meat, rice and pasta, soups and vegetables need to be properly added and observed when using a slow cooker.

“I didn’t know to not keep all of the ingredients in the crock-pot, and she learned about reducing the spices for slow-cooker recipes,” said Mary Burge, a senior human nutrition major.

The Nutrition Center taught several other cooking courses this semester, including a one on how to dine on your desktop and how to cook with fall vegetables and holiday cooking.

Burge, who has attended all of the cooking classes taught by the nutrition center this semester, said that her “favorite one so far was the fall harvest class.”

The dates and times have not yet been determined, but next semester the center plans to continue offering several different cooking classes.

Staff writer Kate Reitinger can be reached at

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