Warning! Crockpot "warm" setting!

no_time_to_hurry wrote:






No way would I do what you're doing in a sweltering swampy mid-Atlantic
winter. Well I suppose you have air conditioning, but still.

You mention having a refrigerator... again, why not store the leftovers
in it?


Steve
 
no_time_to_hurry wrote:






No way would I do what you're doing in a sweltering swampy mid-Atlantic
winter. Well I suppose you have air conditioning, but still.

You mention having a refrigerator... again, why not store the leftovers
in it?


Steve
 
On Sat, 19 Feb 2011 14:04:21 -0500 in rec.food.cooking,
no_time_to_hurry wrote,

My cat has higher standards about food left out than you do.
 
"Steve Pope" wrote



Yup, generally so (at least here). This particular Girl Scout leader lives
in the dark ages is all.

Either way I called and she's decided i am sort sort of wild-woman parent.
I'd drop the group except Charlotte likes it. She was invasive and rude
about our homelife in ways that I do not find acceptable. The 'Honey, you
need to force that man to get a job' line was the worst. It was like a time
trip back to the 40's.

Many of us today have a sort of difference from those days. In my case, I
have an excellent husband that I am delighted with and who's stayed home to
raise one of the most sane kids you can find today. He 'retired' from the
Navy with 21 years and we decided together to let his job skills lapse while
I'd work and he'd do the house and kid part. It was kind of amusing as
she's a housewife living off her husbands income but can't flip to view it
the other way.
 
"Omelet" wrote


Could you have a defective one? I read the rest but was wondering.


That might be a good idea. My 2 with a 'warm' setting will generate a slow
simmer (and burn a finger if you test it).


(snippies!)

Oh I did! I think what really miffed her the most is that I can afford to
let my kid and/or husband use a cab whenever it's not a good time for me to
drive them someplace. Hehe Don says 'lets have her use a cab just to freak
the biddy out from here on'.
 
"Brooklyn1" wrote



Same here. I suspect she has either a defective unit, *or* there's
something else going on that she now relates to the setting.

As Steve said, the timing matches a 'stomach flu' (actually a bacterial
cause normally but commonly referred to as a stomach flu).


I don't have that sort of unit but I have seen them. To *me* they are not
as useful when they auto-shift but then again, it may be just 'used to older
types'.


By design, they do not. Earlier models may have issues but my own
experience shows the 'not for more than 4 hours' is more of a legal thing to
aviod being sued if someone is really stupid and puts a cold pot in to
'warm' from the fridge and the lower heat causes problems. Noted is Om says
she didn't so that.


Not that I've ever seen! Been using them since 1978. I've not had any
defective ones but it can happen. She said she's new to them so maybe there
was a handling issue she's not aware of? Or something already in there that
heat doesnt kill? She says it was shifted straight from cooking heat level
to warm so actual spoilage is not very likely at all on continual warm for a
reasonable time.
 
On Wed, 16 Feb 2011 18:27:48 -0500, "cshenk" wrote:


My husband is having a hard time with my DD working and her husband
staying home to be Mr. Mom too. Times have changed and it's nice that
they can afford (or are willing to give up some things) to let one of
them stay home and raise the kids.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Wed, 16 Feb 2011 18:42:19 -0500, "cshenk" wrote:


17 year olds are perfectly capable of taking a cab, paying for it,
counting the change and giving an appropriate tip. Sheesh.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Feb 19, 2:01?pm, Omelet wrote:


Did they say it would heat to 160 on warm?

Why would they claim this when they specifically state that people
should not try to cook on the warm setting.
 
In article ,
Omelet wrote:



Of course, I'm assuming that you have a "stupid" crockpot, one with no
thermostat. When you choose a temperature setting (warm, low or high),
it puts out a fixed amount of heat, depending on which of the three
settings you chose. If you set it to "high", and put it in your
freezer, it may not ever hit 140F. If you set it to "warm", and put it
in a home oven set to 210F, it will most likely reach boiling
temperature. But that's just a guess on my part.


You are using water for your test, which seems reasonable for a crock
pot. Water at normal pressure (sea level) cannot exceed a temperature
of 212F. If you keep putting heat into it, the water turns to steam.
Although steam can be heated beyond 212F, it won't stay in the crockpot,
and the remaining water will never get hotter than 212F. This is why
another poster cited tests using oil, which can reach a higher
temperature. The reason you need a "high" setting, is that you want to
heat the food quickly, so it doesn't stay in the range 40-140F for too
long.


Thanks for quoting that. They give lots of information. Still, as I
discussed above, the temperature of the room should have some effect on
the final temperature, assuming there is no thermostat.

--
Dan Abel
Petaluma, California USA
[email protected]
 
In article ,
Omelet wrote:



Of course, I'm assuming that you have a "stupid" crockpot, one with no
thermostat. When you choose a temperature setting (warm, low or high),
it puts out a fixed amount of heat, depending on which of the three
settings you chose. If you set it to "high", and put it in your
freezer, it may not ever hit 140F. If you set it to "warm", and put it
in a home oven set to 210F, it will most likely reach boiling
temperature. But that's just a guess on my part.


You are using water for your test, which seems reasonable for a crock
pot. Water at normal pressure (sea level) cannot exceed a temperature
of 212F. If you keep putting heat into it, the water turns to steam.
Although steam can be heated beyond 212F, it won't stay in the crockpot,
and the remaining water will never get hotter than 212F. This is why
another poster cited tests using oil, which can reach a higher
temperature. The reason you need a "high" setting, is that you want to
heat the food quickly, so it doesn't stay in the range 40-140F for too
long.


Thanks for quoting that. They give lots of information. Still, as I
discussed above, the temperature of the room should have some effect on
the final temperature, assuming there is no thermostat.

--
Dan Abel
Petaluma, California USA
[email protected]
 
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