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PENMART01

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Slow cooking question.

In article >,
(WardNA) writes:

>>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.
>
>Crock pots, which do NOT keep their contents above boiling uniformly, should
>not be used for indefinite storage at a simmer; and any crock pot process
>should start by bringing the entire contents to a boil before reducing the
>temperature to the simmer. Simmer for eight hours, if you wish; then consume
>or refrigerate.
>
>Throwing raw ingredients into a simmering crock pot is to create a great
>bacterial breeding ground.

Um, crock pots don't simmer... they merely maintain safe cooking
temperatures...160-180 degrees F. If one wanted simmering then there is no
purpose to using a crockpot... instead set an ordinary pot asimmer on the
stovetop. There is no reason whatsoever one couldn't maintain a soup pot going
forever, whether on the stove top or a crockpot, with absolutely no risk of
food pathogen disease. How well the resulting swill tastes is all a matter of
the cook's creativity with ingredients and how hungry the customers.

---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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