So, what's the downside health-wise by not browning beef or chicken before throwing it in the crock pot?
I don't care about aesthetics or presentation, just health risks.
Thank you.
And if you have any REALLY easy recipes, please send them along.
Thanks, again.
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You want the temp to get to the point where is kills bacteria. 145 degrees. 170 degrees is about the maximum temperature that a crockpot will hit, on high or on low. I start mine on high, and brown the meat, then add everything else. But, either way, after 6-8 hours it should be at 170 degrees. And I turn mine to low after the meat is browned. But, healthwise, 170 degrees will kill bacteria, and that is the main food safety concern. 170 degrees will destroy botulin, I believe, so get out those old cans of Bon Vivant brand vichyssoise, and heat them in your crock pot. Bon appetite!
ReplyDeleteThanks for the perfect answer. It's almost as if you understand.
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