Warning! Crockpot "warm" setting!

L

Lemon L

New member
On Tue, 15 Feb 2011 02:34:35 -0600, Omelet
wrote:


My crockpot (Rival) can't cook on the keep warm setting, it only comes
on after the set time has elapsed for high or low, and then the keep
warm cycle stays on only one hour. I can't engage the keep warm cycle
unless I first set the time for high or low for some amount of time. I
thought all crock pots worked that way
 
"Brooklyn1" wrote in message
news:[email protected]...


No, some of them have a switch you can flip to set to warm. But you're only
supposed to use it after you've cooked your food, and not for long periods
of time. I thought you hated crock pots?

Jill
 
On Tue, 15 Feb 2011 13:08:23 -0500, "jmcquown"
wrote:


I explained way back when I bought it that it was intended for steel
cut oats. Subsequently I tried it for stew but hated it because it
doesn't allow for additional ingreients after blast off. But it's the
best method I ever found for cooking steel cut oats.
 
Warning! Crockpot "warm" setting!

On Feb 15, 1:55?pm, Omelet wrote:

The most likely case is that it was not the stuff in the crockpot that
caused the illness.


--Bryan
 
On Tue, 15 Feb 2011 13:55:12 -0600, Omelet
wrote:



That was not your post I replied to regarding my hating crock pots,
you deleted the attribution.
 
On Tue, 15 Feb 2011 12:09:00 -0800 (PST), Bryan
wrote:


That's a good possibility... it's impossible to determine the cause of
a food poisoning without testing all the food one ate for at least two
days previously.
 
Brooklyn1 wrote:

Agreed. It's easy to be too quick to assign blame,
after deciding what the cause is. Food poisoning
has the additional effect of causing revulsion
at the thought of eating that food again, even
if it wasn't responsible.
 
Omelet wrote:

Taking the odd leftover dose of keflex is frowned upon by health care
providers. There is no assurance you're taking the right drug for the
problem, that the condition actually warrants an antibiotic or *that*
antibiotic, and helps profligate the problems with drug resistant bacteria.
 
Omelet wrote:



Oh yeah, if it was at like 110 degrees F, then even a very small
initial dose of un-killed bacteria could grow into a problem.

I love thermometers. Love them.


S.
 
In article ,
"Nunya Bidnits" wrote:



It's pretty hard to tell exactly what happened here (except that Om got
really sick, which I'm truly sorry to here), but sometimes these things
are called the 24 hour stomach virus.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 2/15/2011 2:55 PM, Omelet wrote:


Only one hour on high could be part of the problem. I have one of the
Rival models and it takes a while to get up to high to the point of a
simmer. It might not have ever been hot enough.
 
Cheryl wrote:




I was also thinking the frozen rice would only come up to a lukewarm
temperature in that interval of time.

Steve
 
In article , [email protected] says...

Supposedly the most common food borne illness in the US is norovirus.
Symptoms include nausea and vomiting among others.

Being a virus, it won't multiply in food and cooking should kill
whatever virus is present, so one can't blame the "warm" setting.
 
J. Clarke wrote:



Isn't noro mostly from food service scenarios, as opposed to home
cooking? Where one food worker can infect hundreds or thousands
of people?


Steve
 
Steve Pope wrote:

Day care centers, schools, gyms... any place people are. Someone with
the virus doesn't wash their hands after using the bathroom, then
touches elevator buttons or handrails and then you go eating your M&M's
and ingest it...
Its a VERY common virus and antibiotics won't touch it. Good handwashing
practices are your best defense.
 
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