ConnieG999 wrote:
> Jimbo > writes:
>
>> I've been using a slow cooker for a while now all very successfully.
>> However, I've heard anecdotal evidence of people cooking a large pot
>> of
>> food and keeping it going for several days, eating from it when they
>> want, and even adding new ingredients.
>> This sounds very appealing to me, but quite frankly I'm scared of
>> poisoning myself.
>
> Actually, there's nothing wrong with it at all. I keep a soup pot
> going almost all winter, using leftovers.
> Disease organisms are killed at the pasteurization temperature range
> of 140° to 155°F.
> The "low" setting on a slow-cooker is 200°F. (High is 300.) This is
> well above recommended internal temperatures of meats, and well above
> pasteurization temperature, which makes it totally safe.
>
> Connie
> ************************************************** ***
> My mind is like a steel...um, whatchamacallit.

Okay, I take it back. The idea simply never occurred to me and didn't sound
like a good one.

Jill