Warning! Crockpot "warm" setting!

J

JEENA.l

New member
Omelet wrote:

Plan on reading the instructions first. I'm 99.999% sure the
instructions will clearly indicate that the "warm" setting is only to be
used to maintain the temperature of food items already cooked and heated
to proper >140F temperature. Certainly that is in the instructions for
every crockpot I've used.
 
"Pete C." wrote in message
news:[email protected]...


I'd like to know what she's going to tell the company in this email and what
she expects to gain from it. Obviously the term "warm" is sneaky and
elusive :) I've cooked with crock pots for 30 years. (The old ones didn't
even have a warm setting.) If you read the manual - and the recipe
booklet - the cooking settings usually specifiy something like HIGH for 3-5
hours or LOW for 6-8 hours. It's great to be able to start a pot roast with
potatoes on low, leave the house in the morning and come back that afternoon
to a hot cooked meal. But warm is obviously intended for just that... to
keep something already cooked warm.

Jill
 
"Stu" wrote in message
news:[email protected]...


Not in the original post (as it was quoted, at least). But wouldn't it be
faster to just heat some soup in a pan on the stove? The warm setting on a
crock pot takes a long time to heat up.

Jill
 
"Steve Pope" wrote in message
news:[email protected]...

The purpose makes sense if you want to leave the house by 8AM and have a
cooked meal waiting for you when you get home that afternoon/early evening.
I've used mine for pot roast, soups and stews to that end. But not just to
reheat something... takes too darn long for that. Some people have posted
here in the past they've used theirs to cook steel cut oats overnight (on
the Low setting, not Warm) to be ready for breakfast in the morning.

Jill
 
jmcquown wrote:




Right. I have absolutely no interest in cooking unattended.
The paradigm that one should watch what one is cooking is so
ingrained in me there is no point in trying to shake it.


I can visualize wanting to use one for a braising method, or for making
something like enchilada sauce which conceivably keeps improving after
4, 5 or 6 hours. But I can also do these thigns on the stove.

Steve
 
Warning! Crockpot "warm" setting!

On Feb 15, 10:28?am, [email protected] (Steve Pope) wrote:

There is the long and honorable tradition of the pot au feu. Other
cultures have other long-cooked dishes, like bigos, that relied on
cheap wood burning constantly in the kitchen stove.


Soups and stews reheat more evenly than on a stove top, where the
liquid could be boiling but food chunks could still be cold inside.



Crockpots will never scorch, boil over, or boil dry.

I use mine mostly for making stock, which improves up to 24 hours in
the pot.
 
spamtrap1888 wrote:




Yes but they are never unattended. I have no problem with long-cooked
dishes, only with unattended cooking. (Which I admit is partly rational
but mostly how I've been trained.)

Steve
 
Krypsis wrote in news:4d5bda34$0$22470$afc38c87
@news.optusnet.com.au:

rational



I've done a *lot* of "unattended cooking".


A lot of times, I've put something in the oven to bake (usually) meat, and
we have to go.

I switch off the oven, and turn it back on when I get home. Longest time
away has been 5 hours.

It's all been good, no-one has died, no-one has got sick.

Maybe we have better produce over here?


Or we're bred tougher?


--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
Re: [email protected]

Steve Pope wrote:


I didn't mean to offend with the emphasis and I do agree with your point.
I'm just shocked by how often I hear of people putting their own and others'
health at risk based on false presumptions and wishful beliefs. So perhaps I
tend to overstate the case.

Many food borne pathogens are never eliminated, they are just kept to a
manageable and generally harmless level by correct food handling and
preparation practices. I think food safety courses (not just home ec type
classes) should be made generally available at the high school level.

MartyB
 
Nunya Bidnits wrote:




Not a problem



Yes, and I think a common form of breaking the rules is to
boil something to the point where one thinks there are very
few pathogens left alive, and then keep it warm at an unsafe
temperature for an unsafe length of time. And my post could
have been interpreted as promoting this. But it's not at all safe.

Steve
 
Warning! Crockpot "warm" setting!

On Feb 15, 10:46?am, [email protected] (Steve Pope) wrote:

Even if the peasants slept in the kitchen -- which didn't always
happen -- they really didn't pay attention to what was simmering on
the back of the stove for eight hours.
 
On Tue, 15 Feb 2011 15:01:05 -0800 (PST) in rec.food.cooking,
spamtrap1888 wrote,

No. The Chinese are just as capable of making a quality product as
anybody else. But China is currently a country that manufacturers
go to when they want to buy the cheapest thing possible. It's not
possible to satisfy that requirement without turning out a lot of
crap, no matter who you are.

People who think "it's crap; must be China" are bigots.

People who think US manufacturing is still safe because while
Chinese is cheap, it's all crap, have a yet another big surprise
coming. It's the same thing they once thought about Japan.
 
"Pete C." wrote in news:4d5a788f$0$16146
[email protected]:


It's my understanding also that the warm setting is different on some
brands than others (ie that some do not keep food warm above 60C (140F)),
abd you must research this before buying, but I agree. It should only be
used to keep just cooked foods warm for a few hours. I do a bourguignon in
the crockpot and time it so that it will be ready about 16h30. I then turn
it down to "Warm" and it can remain there until supper, whenever that is
(usually between 18h00 and 19h00). Afterwards, I turn it off, wait until
it cools sufficiently so the remains can be taken out and refrigerated and
the crockery part washed.

Same with chicken.

--

"The officer corps will forgive anything they can
understand, which makes intelligence the only sin."

Carnell, Blakes 7 episode 16
 
Omelet wrote:



Is there any way germs could have been externally introduced after it was
hot, but while it was still warm? (Say it was uncovered, or someone
was tasting it, etc.)

Steve
 
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