Warning! Crockpot "warm" setting!

K

Kunmui

New member
On Feb 17, 8:20?am, Omelet wrote:
?Just wanted to warn others that "warm" is not hot

It is either warm enough or it isn't.

The amount of time will affect the taste, texture, etc. But it is
either over 140 or under 140. You can keep something heated for 10
hours over 140 and it will be fine in terms of safety. Might taste
like crap.

The issue of time being too is long is for food in the danger zone.
Four hours is not a problem for food below 40 or above 140.
 
On Fri, 18 Feb 2011 08:24:40 -0600, Melba's Jammin' wrote:


I'm meeting my friend for tea/coffee early next week - so I'll probably
find out what the story is then. Pretty sure (but not 100% certain) her
doctor would have been quite within his rights to report this episode to
the health department, but I haven't been close enough to the restaurant
since this happened to see if it's still open for business or not. I'll
keep you posted if I find out any more . However, even if they do
"get their act together", we have no intention of patronizing the place
unless it's taken over by new management/owners, and even then I might be
a bit leery...

--
Cheers
Chatty Cathy
 
On Sat, 19 Feb 2011 02:34:16 -0800 (PST), "[email protected]"
wrote:


The few times I made tomato sauce from my home grown salad tomatoes it
was so watery I had that 24 qt pot on the stove top for 48 hours to
reduce, I kept it at about 160F, I didn't want to go any higher lest
the flavor suffered and the vitamins would be destroyed. I no longer
attempt sauce from salad tomatoes. But the point is that so long as a
pot of say soup on stove is kept over 140F it can keep going for years
and years, it'll still be food safe. There are still plenty of folks
who keep the proverbial soup pot going all winter, with no ill
effects. People dehydrate all sorts of food, even raw meats, and no
one contracts food poisoning.
 
"MaryL" wrote:



Growing up, we didn't know the word "warm" when it came to eating.

"Dinner's ready! Wash your hands."

A wonderful clue to our survival!!!

Andy
 
In article , stancole1
@yahoo.comTAKE-OUT-THE-LITTER says...

I wanna know too--sounds like he's got one that can actually do what
they're _supposed_ to do.
 
Omelet wrote:




As Nunya said, the canned/frozen food is not completely sterile, nor was
the pot itself, utensils, or anything else. Either whatever contamination
was there combined with the lack of a safe temperature to produce food
poisoning; or the illness came from a completely different source as
Bryan asserts. There is no way you'll ever know which of these happened,
because neither possibility is implausible.

Steve
 
Omelet wrote:


Possibly. Eventually, you could have some bug that will culture
nicely at 138. And there may be peripheral scum around the pot
edges that is somewhat lower than 138.


S.
 
Warning! Crockpot "warm" setting!

On Feb 15, 4:45?am, Omelet wrote:

Not sure what your instruction manual says, but I pulled up the
instruction manual for one of their classic models. Under "How to use
your slow cooker," I find this:

NOTE: Some models feature a WARM setting. WARM is ONLY for keeping
already cooked food warm. DO NOT cook food on the WARM setting. We do
not recommend using the WARM setting for more than 4 hours.
 
Omelet wrote:


Possibly. Eventually, you could have some bug that will culture
nicely at 138. And there may be peripheral scum around the pot
edges that is somewhat lower than 138.


S.
 
In article ,
Omelet wrote:




I'm not sure what you could put in your Email, and I'm not sure what
they could do to fix it. I don't know what model you have, but many of
their models don't have a "warm" setting. I guess they could take it
off the rest, so your only options would be "off" or cook.

Perhaps crockpots are just too complicated for inexperienced cooks to
use, and they should be taken off the market. As if that would help, or
work!

--
Dan Abel
Petaluma, California USA
[email protected]
 
In article , [email protected] says...

I have been eating and putting away dinner, the next day for nearly 50
years and have never gotten sick yet from it. It's just an observation,
based on my own (and family) experience.
 
Warning! Crockpot "warm" setting!

On Feb 15, 4:02?pm, Goomba wrote:

She didn't. She was just speculating. Perhaps better safe than
sorry, but it's doubtful that her soup was the culprit.

--Bryan
 
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