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crock pot concern

post #1 of 8
Thread Starter 
This isn't smoking oriented, but more temperature concerned. My wife let me know she left chicken in the crockpot this am on warm and wanted me to turn it up to high when I got home. That was 8 hours ago. Now the temp of the broth was 163. But I guarantee it was a long time to climb that high. The chicken looked like it was still raw in the pot. Think a few hours on high still kill off the bacteria?
post #2 of 8

The four hour rule in action here.  That chicken would go into the trash were it mine.  My crock pot allows cooking on high for an owner set number of hours before changing itself to warm, a much safer method of cooking.  I am thinking if wife had set crock pot on low instead of warm all would have been well. 

 

Richard

post #3 of 8

I concur.

post #4 of 8
Thread Starter 
Lol she swears up and down low would have cooked it too fast. /facepalm
post #5 of 8
Quote:
Originally Posted by Matthew Evans View Post

Lol she swears up and down low would have cooked it too fast. /facepalm


Put it in the trash and take her out to dinner, you'll be the hero.  :icon_biggrin:

post #6 of 8

It must be an old crock pot.  The new crock pots boil food on low, a response to food safety concerns.  I still like the old style "slow cooker".

post #7 of 8
Quote:
Originally Posted by SuperDave View Post
 

It must be an old crock pot.  The new crock pots boil food on low, a response to food safety concerns.  I still like the old style "slow cooker".

 

I agree SuperDave, the new crockpots are junk!  ME , I wouldn't eat the chicken either !

post #8 of 8
Quote:
Originally Posted by SuperDave View Post
 

It must be an old crock pot.  The new crock pots boil food on low, a response to food safety concerns.  I still like the old style "slow cooker".

Yep most new crock pots have a tiny temp difference from low to high (in some cases it is like 5 degrees or less). I have a digital model that turns itself to warm once the time runs out to keep from overcooking. 

 

As for the chicken, get rid of it. I'm am always scared of the "cook it until safe" theory. I have family that leave food at room temp all day then say it will be fine once you reheat it..... not me.

 

I have had food poisoning once and have no desire to ever go through that again. That is definitely one topic where "better safe than sorry" should always be the philosophy,

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