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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Heidi Manway wrote on 28 Dec 2006 in rec.food.cooking
> Hi are Slowcookers similar to thermachef cooking utensil > www.thermachef.com > > Heidi > > No, the slowcookers are much,much better. |
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Mr Libido Incognito wrote: > Heidi Manway wrote on 28 Dec 2006 in rec.food.cooking > > > Hi are Slowcookers similar to thermachef cooking utensil > > www.thermachef.com > > > > Heidi > > > > > > No, the slowcookers are much,much better. <<<< Thanks for your reply, can you recommend a good brand? also the idea of slow cooking means low temperature long time ideal for food poisoning incubating bacteria? Yes or No? Heidi |
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Mr Libido Incognito wrote: > Heidi Manway wrote on 28 Dec 2006 in rec.food.cooking > > > Hi are Slowcookers similar to thermachef cooking utensil > > www.thermachef.com > > > > Heidi > > > > > > No, the slowcookers are much,much better. <<<< Thanks for your reply, can you recommend a good brand? also the idea of slow cooking means low temperature long time ideal for food poisoning incubating bacteria? Yes or No? Heidi |
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Heidi Manway wrote on 28 Dec 2006 in rec.food.cooking
> > Mr Libido Incognito wrote: > > Heidi Manway wrote on 28 Dec 2006 in rec.food.cooking > > > > > Hi are Slowcookers similar to thermachef cooking utensil > > > www.thermachef.com > > > > > > Heidi > > > > > > > > > > No, the slowcookers are much,much better. > > <<<< > Thanks for your reply, > can you recommend a good brand? > also the idea of slow cooking means low temperature long time ideal for > food poisoning incubating bacteria? > Yes or No? > > Heidi > > no |
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Heidi Manway > wrote in message
oups.com... > > the slowcookers are much,much better. > > can you recommend a good brand? Rivel's 38601 Smart Pot 6 quart, removeable crock Cuisinart's CSC650 Slow Cooker 6.5 quart > also the idea of slow cooking means low temperature long > time ideal for food poisoning incubating bacteria? > Yes or No? No. The Ranger |
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Heidi Manway wrote: > Mr Libido Incognito wrote: > > Heidi Manway wrote on 28 Dec 2006 in rec.food.cooking > > > > > Hi are Slowcookers similar to thermachef cooking utensil > > > www.thermachef.com > > > > > > Heidi > > > > > > > > > > No, the slowcookers are much,much better. > > <<<< > Thanks for your reply, > can you recommend a good brand? > also the idea of slow cooking means low temperature long time ideal for > food poisoning incubating bacteria? > Yes or No? > > Heidi I (and many many others) have been using slow cookers for years with no food poinoning. I like the Rival Crockpots. They come in a large variety of types and sizes. For the $150 that thermachef costs you could by several Crockpots. You can also slow cook in the oven in a covered pan or dutch oven. Usually just a tiny bit under 200 degrees. On the Thermachef website I looked at the food that that thing cook. The so called roasted chicken did not brown at all. All that thing seem to do is steam things. Get a steamer for that. I have a pan with a steamer insert (kind of like a double boiler with a lot of holes and a lid. Multi purpose without takeing up very much storage space. As far as worring about food poisoning, I would worry more about something you take away from the heat and relying on it keeping the temperature up. Vickie |
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"Heidi Manway" > wrote in message oups.com... > > Mr Libido Incognito wrote: >> Heidi Manway wrote on 28 Dec 2006 in rec.food.cooking >> >> > Hi are Slowcookers similar to thermachef cooking utensil >> > www.thermachef.com >> > >> > Heidi >> > >> > >> >> No, the slowcookers are much,much better. > > <<<< > Thanks for your reply, > can you recommend a good brand? > also the idea of slow cooking means low temperature long time ideal for > food poisoning incubating bacteria? > Yes or No? > > Heidi Well, I haven't poisoned myself as of yet from my slow cooker cuisine (knock on wood) I have the rival 51/2 quart slow cooker. http://tinyurl.com/yao3m8. And just love it. It has a touchpad for the settings and comes with an automatic warming cycle. And best of all a crock pot is not a high dollar item. The least of my worries. When I cook something in my crock pot is food poisoning or bacteria. My main concern is the end result, which are usually pretty good. I did one over Christmas, (baked beans) that called for up to 14 hours on low in my rival crockpot..... Delicious. And no one complained of food poisoning. >. |
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Roughrider50 wrote: > "Heidi Manway" wrote: > > Mr Libido Incognito wrote: > >> Heidi Manway wrote: > >> > >> > are Slowcookers similar to thermachef cooking utensil > >> > >> No, the slowcookers are much,much better. > > > > can you recommend a good brand? > > also the idea of slow cooking means low temperature long time ideal for > > food poisoning incubating bacteria? > > Yes or No? > > Well, I haven't poisoned myself as of yet from my slow cooker cuisine (knock > on wood) I have the rival 51/2 quart slow cooker. > http://tinyurl.com/yao3m8. > And just love it. It has a touchpad for the settings and comes with an > automatic warming cycle. And best of all a crock pot is not a high dollar > item. The least of my worries. When I cook something in my crock pot is > food poisoning or bacteria. My main concern is the end result, which are > usually pretty good. I did one over Christmas, (baked beans) that called > for up to 14 hours on low in my rival crockpot..... Delicious. And no one > complained of food poisoning. Modern slow cookers reach safe food temperature fairly quickly There is no danger of unsafe food issues from use of the slow cooker. I have one and it works well, in fact I just now set it up to make my weekly ration of steel cut oats... 3 cups oats, 14 cups water, a tsp salt, and a knob of butter... I'll add the oats and turn it on just before I go to bed and it'll be ready tomorrow morning. I don't use it for anything but steel cut oats, I tried a pot roast when I first got it but I didn't like cooking where I can't do things in stages and taste as I go... I don't cook to save time, I cook for perfection. But a slow cooker is the best way to make steel cut oats. When I bought this last year it was like $15 less and free shipping: http://www.amazon.com/Countdown-Smar...UTF8&s=kitchen Roughrider50 sounds like an old condom. LOL Sheldon |
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On 28 Dec 2006 16:18:12 -0800, "Sheldon" > wrote:
>Modern slow cookers reach safe food temperature fairly quickly There >is no danger of unsafe food issues from use of the slow cooker. I have >one and it works well, in fact I just now set it up to make my weekly >ration of steel cut oats... 3 cups oats, 14 cups water, a tsp salt, and >a knob of butter... I'll add the oats and turn it on just before I go >to bed and it'll be ready tomorrow morning. I don't use it for >anything but steel cut oats, I tried a pot roast when I first got it >but I didn't like cooking where I can't do things in stages and taste >as I go... I don't cook to save time, I cook for perfection. But a >slow cooker is the best way to make steel cut oats. Sheldon, do you freeze the portions of oats, or are they just fine in the fridge for a week? I too love steel cut oats, but the time factor is daunting to me on a work day. <snip> TammyM |
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Heidi Manway wrote: > Thanks for your reply, > can you recommend a good brand? > also the idea of slow cooking means low temperature long time ideal for > food poisoning incubating bacteria? > Yes or No? Heh heh, Heidi you spamming bitch, you thought you'd sneak in a sales pitch and instead you got caught up in a net of people who ain't buyin' your oh-so-not-subtle crapola. Give it up. -aem |
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TammyM wrote: > "Sheldon" wrote: > > >Modern slow cookers reach safe food temperature fairly quickly There > >is no danger of unsafe food issues from use of the slow cooker. I have > >one and it works well, in fact I just now set it up to make my weekly > >ration of steel cut oats... 3 cups oats, 14 cups water, a tsp salt, and > >a knob of butter... I'll add the oats and turn it on just before I go > >to bed and it'll be ready tomorrow morning. I don't use it for > >anything but steel cut oats, I tried a pot roast when I first got it > >but I didn't like cooking where I can't do things in stages and taste > >as I go... I don't cook to save time, I cook for perfection. But a > >slow cooker is the best way to make steel cut oats. > > Sheldon, do you freeze the portions of oats, or are they just fine in > the fridge for a week? I too love steel cut oats, but the time factor > is daunting to me on a work day. I just leave the oats in the fridge and scoop out what I want each morning to reheat in the microwave. I've never had a problem with it spoiling. And you can always make a little less, sometimes I only use two cups of oats instead of three, makes five days worth.. I suppose it depends on how much you eat. I coat he entire surface of the crock with butter before adding the water, keeps it from sticking. And first thing in the morning I use a wooden spoon to stir in whatever crust that forms on the sides of the crock. The recipe calls for one cup oats to 4 cups water but with three cups oats I use 14 cups water instead of 12, the two extra cups of water makes it thin enough so it doesn't form hard clumps... and it's still plenty thick enough. Time to turn on the oats and hit the sack. Sheldon |
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aem wrote: > Heidi Manway wrote: > > > Thanks for your reply, > > can you recommend a good brand? > > also the idea of slow cooking means low temperature long time ideal for > > food poisoning incubating bacteria? > > Yes or No? > > Heh heh, Heidi you spamming bitch, you thought you'd sneak in a sales > pitch and instead you got caught up in a net of people who ain't buyin' > your oh-so-not-subtle crapola. Give it up. -aem Heidi Manway... even the name is phony... it's a guy. |
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Sheldon wrote: > aem wrote: > > Heidi Manway wrote: > > > > > Thanks for your reply, > > > can you recommend a good brand? > > > also the idea of slow cooking means low temperature long time ideal for > > > food poisoning incubating bacteria? > > > Yes or No? > > > > Heh heh, Heidi you spamming bitch, you thought you'd sneak in a sales > > pitch and instead you got caught up in a net of people who ain't buyin' > > your oh-so-not-subtle crapola. Give it up. -aem > > Heidi Manway... even the name is phony... it's a guy. "Heidi Manway", sounds like a name for a trannie prostitute...or maybe it's SQWERTZ in drag! -- Best Greg |
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In article >,
TammyM > wrote: >On 28 Dec 2006 16:18:12 -0800, "Sheldon" > wrote: > >>Modern slow cookers reach safe food temperature fairly quickly There >>is no danger of unsafe food issues from use of the slow cooker. I have >>one and it works well, in fact I just now set it up to make my weekly >>ration of steel cut oats... 3 cups oats, 14 cups water, a tsp salt, and >>a knob of butter... I'll add the oats and turn it on just before I go >>to bed and it'll be ready tomorrow morning. I don't use it for >>anything but steel cut oats, I tried a pot roast when I first got it >>but I didn't like cooking where I can't do things in stages and taste >>as I go... I don't cook to save time, I cook for perfection. But a >>slow cooker is the best way to make steel cut oats. > >Sheldon, do you freeze the portions of oats, or are they just fine in >the fridge for a week? I too love steel cut oats, but the time factor >is daunting to me on a work day. ><snip> Tammicita, I dug my old crockpot out of the cabinet after getting inspired by a cookbook my SIL got for Christmas. I made rolled oats (2 c oats, 5 c liquid - mostly water but I put some cream in, some salt, about 1 c worth of raisins, and I threw in some Penzey's Cake Spice) and it fridges very well. I splashed some milk in the containers to discourage it setting up too thick for my taste. Load crock, set on low, go to sleep, wake up, eat. Mmm, mmm, good. I got some steel-cut at TJ's for future use. I second the notion of buttering the sides of the crock - it was pretty caked on. In the crock right now - onions caramelizing a la Barb. Charlotte -- |
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"Charlotte L. Blackmer" wrote: <snipped> Charlotte!! Great to see your post - it has been too long since I last saw your posts. (Still love your bread salad <G>). Dora |
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In article <Oxvsh.195$dk1.159@trndny03>, limey > wrote:
> >"Charlotte L. Blackmer" wrote: > ><snipped> > >Charlotte!! Great to see your post - it has been too long since I last saw >your posts. (Still love your bread salad <G>). Hi back atcha! I have to say there's a certain time of year when I feel like counting off the days till I have Real Tomatoes for bread salad. And I'm still as pleased as Punch that it's "my" RFC Signature dish. Hi Everyone! At the moment I'm unemployed, so I have a little more time for Usenet. One of these days I will even start food blogging again (where does the time go?). For a while there I was sick enough to not want to eat (much), much less cook. Lived on tea, toast, eggs, rice, 'nanners, and rotisserie chicken. I've been getting busy in various kitchens lately and was also sort of missing the Usual Suspects. I also have a laptop and wireless so I can compute from the comfort of my warm bed - it has been cold enough here in Northern California for this to make a difference! (If you're in a place where Real Tomatoes are, the bread salad recipe is in google groups, and on my food blog sidebar with pictures.) Charlotte http://loveandcooking.blogspot.com -- |
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