Warning! Crockpot "warm" setting!

Re: e768a79a-608f-4aae-bfb8-6370ec3cf96b@q40g2000prh.googlegroups.com

Bryan wrote:


Good point. Unless multiple people get sick from eating the same food at the
same time, a diagnosis of food poisoning is improbable and it's nearly
iimpossible to determine the source. If you're not sick enough to go to the
hospital nobody is going to try to isolate a bug to prove food poisoning.

Interesting that the time to reduction of symptoms Om reports is about the
usual run for the worst part of a stomach flu. As with a cold, many people
resort to antibiotics as a remedy for random ailments and when they get
better they think that is what cured them.

I remember an old episode of Beverly Hillbillies where everyone in the house
was sick and Granny was trying to peddle her home made cold remedy. She said
something like "Just drink this and in a week or ten days, your cold will be
gone!"

MartyB
 
no_time_to_hurry wrote:







You warm foods at 138 F for 2+ hours and you have been doing this
for 50 years? Have you been using a thermometer?

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

No, we cook dinner and eat. The last one to take food, might cover the
pan with foil or plastic, slide it to the counter, and leave it until
morning. The next day I usually pick a bit of this and that for snacks,
and put the leftovers away in the refrigerator. If I leave something out
for say more than 18 - 24 hours, depending on what it is, I might throw
it away, but only if it smells. If the mold on the bread is green or
yellow it's ok to pull it off and make a sandwich, if it's black, I
throw it away because that's what my dad told me to do as a kid.
 
Warning! Crockpot "warm" setting!

On Feb 15, 6:07?pm, "Nunya Bidnits" wrote:

Meanwhile they've contributed just a little to antibiotic resistance.

I love the Beverly Hillbillies.

--Bryan
 
In article , [email protected] says...

No, we cook dinner and eat. The last one to take food, might cover the
pan with foil or plastic, slide it to the counter, and leave it until
morning. The next day I usually pick a bit of this and that for snacks,
and put the leftovers away in the refrigerator. If I leave something out
for say more than 18 - 24 hours, depending on what it is, I might throw
it away, but only if it smells. If the mold on the bread is green or
yellow it's ok to pull it off and make a sandwich, if it's black, I
throw it away because that's what my dad told me to do as a kid.
 
Warning! Crockpot "warm" setting!

On Feb 15, 4:07?pm, "Nunya Bidnits" wrote:

What's the difference between stomach flu and food poisoning?

What Causes a Stomach Flu?

There are many causes of stomach flu, including bacteria such as E.
coli, Campylobacter, Shigella, and Salmonella.
 
no_time_to_hurry wrote:





If your room temperatures are fairly cool this is not too dangerous,
but why not put it in the refigerator immediately to play it safe?

I do realize in cooler climates people leave all sorts of food items
out on the counter. I've never lived in that cool a climate.

Steve
 
"Omelet" wrote


Look Om, we crockpot users want 'warm' to be just that. Hotter would remove
the use of that feature. Just use 'low' next time. Don't blame the device
because you got confused on it's use. Thats like blaming a metal spatchula
for scratching teflon when the 2 were not meant to be used that way.

Warm can be used in excess of 4 hours, provided the food has not been cooled
off (turning crock off at night for example) and the food is suitable for
that (think steamed whole potatoes).

Perhaps one of us can, with a little more information from you, explain how
to use the feature properly?

For now, the warm feature will generally maintain a food safe heat with most
foods for a reasonable time if you start that mode from an already hot (low
or high) cooked product. It is not a safe setting for use with a pot turned
off over night and left on the counter. It's not optimal either for a liner
filled with food pulled out of the fridge unless you use at least 'low' for
a bit to get it lightly simmering first.

LOL, gotta go. Girl Scout leader upset that my 17YO took a cab to the
meeting because I was at work. She's not very saavy that this kid has used
her own taxi's at need since she was 9 and can negotiate a Japan bullet
train from Sasebo to Fukuoka with no problem. The troop leader is an at home
Mom without a disabled husband who can't drive. I suspect when I get done
with her she'll understand my kid who's 17 is perfectly able to handle
getting to a meeting just 4 miles away with our own favorite driver we
trust. It's not like she's a toddler! She's going to vote next year! She's
old enough with parental permission to join the military *now* and doesnt
need ours in a few months. She's legal to get married in all states but
some require parental permission. And this lady has a problem that she can
take a cab?

Grin, I'm gonna have fun with this one!
 
no_time_to_hurry wrote:





If your room temperatures are fairly cool this is not too dangerous,
but why not put it in the refigerator immediately to play it safe?

I do realize in cooler climates people leave all sorts of food items
out on the counter. I've never lived in that cool a climate.

Steve
 
cshenk wrote:


Girl Scout leader should be informed that professionally-driven vehicles
are safer than personally-driven vehicles and are actually preferable.


Steve
 
Warning! Crockpot "warm" setting!

On Wed, 16 Feb 2011 00:42:50 -0600, Omelet
wrote:



That's exactly what you need to do before complaining to the
manufacturer... I did that when figuring out how to cook steel cut
oats in my quest for determining the best ratio of oats to water and
for the time cooked. My Rival stays at 195?F at High
at 180?F at Low
at 160?F at Warm

For oats I used only Low and after the 9 hours set cooking time it
automatically shifted to Warm, which remained on for one hour only...
all I had to do was to start it late enough in the evening so that it
was just about to turn off when I woke up in the morning.

I doubt any crockpot drops into an unsafe zone in Warm mode.
And it's certainly unfair to blame the crockpot when reheating left
overs. In 99.999999 cases food poisoning occurs from food already
tainted prior to preparation regardless of cooking method, or from
incorrect hadling after cooking. When used according to directions
and with using common sense food handling practices a crockpot cannot
cause food poisoning.
 
On Tue, 15 Feb 2011 19:31:50 -0600, Omelet
wrote:


Um, becoming ill 8 hours after eating in no way proves that food was
the cause... it's unlikely for food borne illness to show symptoms so
soon after eating... typically takes 24 hours... was more likely
something eaten the day before.
 
Re: 8d433608-9a7a-4800-84b9-f2ba608a1d6b@y30g2000prf.googlegroups.com

spamtrap1888 wrote:


That's incorrect. Flu, which is short for influenza, is caused by a group of
related viruses (virii?), not bacteria. You're blaming bacteria which don't
cause the flu, although they do indeed cause other illnesses, for example,
salmonellosis. Various bacteria, molds, and their toxic byproducts also
cause other illnesses which are not specifically gastrointestinal, for
example, paralytic toxicity as caused by the botulinum toxin in contaminated
food.
 
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