Re: Dangers of slow cooking methods in crock pot and for stocks?

[Guest guest]

That's interesting. I never liked stew made in my crock pot (I actually liked it

better after 3

hours on high than at 12 hours on low or keep-warm).

Let me know what you find out.

>

> I understand that crock pots are no longer recommended as they tend to

> cook foods at a higher temp (even though called " slow cooker " ) than is

> safe for long cooking, creating free glutamic acids in the process.

> Can anyone clarify this issue - or recommend which temp IS safe for

> long cooking in the oven (in a dutch oven for example)?

>

> Also, what is the new length of time recommended for stocks on the

> stove? I understand that Sally has recommended less time than the

> earlier recommendation of at least 12 hours.

>

> As an aside, I just called Hamilton Beach and their programmable

> crockpot temp goes as low as 160 and up to 225 - what would be not

> recommended about 160?

>

> I guess there was an article that Sally wrote about this whole heat

> issue but I can't find it anywhere...

>

> Thanks!

> Carolee

>

[Guest guest]

I've noticed " off " flavors in foods cooked in the crock pot too. But

I had to stop using mine because the lid cracked. Guess I won't

replace it now!

>

> That's interesting. I never liked stew made in my crock pot (I

actually liked it better after 3

> hours on high than at 12 hours on low or keep-warm).

>

> Let me know what you find out.

>

> --- In , " ccbmamma " <caroleebol@>

wrote:

> >

> > I understand that crock pots are no longer recommended as they

tend to

> > cook foods at a higher temp (even though called " slow cooker " )

than is

> > safe for long cooking, creating free glutamic acids in the

process.

> > Can anyone clarify this issue - or recommend which temp IS safe

for

> > long cooking in the oven (in a dutch oven for example)?

> >

> > Also, what is the new length of time recommended for stocks on the

> > stove? I understand that Sally has recommended less time than the

> > earlier recommendation of at least 12 hours.

> >

> > As an aside, I just called Hamilton Beach and their programmable

> > crockpot temp goes as low as 160 and up to 225 - what would be not

> > recommended about 160?

> >

> > I guess there was an article that Sally wrote about this whole

heat

> > issue but I can't find it anywhere...

> >

> > Thanks!

> > Carolee

> >

>

[Guest guest]

To me, the bigger issue seems to be that few crock pot manufacturers claim

" LEAD FREE " glazes but instead, say that amounts of lead leaching into food

from the glaze are within " acceptible " standards. Also, in general, small

appliances have lead in their power cords. It's not as big a deal when the

appliance is a counter-resident, but when I have to move it in/out of

cabinet, I try to eliminate those appliances that I have to handle any

cords. This site contains links to studies about various glazes, lead

issues, etc.: http://www.dld123.com/q & a/index.php?cid=2212

I have an enameled dutch oven in which I make stock using the smallest of my

graduated burners. When using the oven, I start it off at 400 for

15-minutes to basically get the cooking vessel up-to-temp, then drop the

oven temp down to 175 for 8-10 hours. BUT, I'm using Le Creuset which is

extremely efficient and often gets too hot, so if using stainless stock

pots, you might need to increase the temp to 200-225. HTH.

Sharon

On Mon, Jun 30, 2008 at 2:30 PM, ccbmamma <caroleebol@...> wrote:

> I understand that crock pots are no longer recommended as they tend to

> cook foods at a higher temp (even though called " slow cooker " ) than is

> safe for long cooking, creating free glutamic acids in the process.

> Can anyone clarify this issue - or recommend which temp IS safe for

> long cooking in the oven (in a dutch oven for example)?

>

> Also, what is the new length of time recommended for stocks on the

> stove? I understand that Sally has recommended less time than the

> earlier recommendation of at least 12 hours.

>

> As an aside, I just called Hamilton Beach and their programmable

> crockpot temp goes as low as 160 and up to 225 - what would be not

> recommended about 160?

>

> I guess there was an article that Sally wrote about this whole heat

> issue but I can't find it anywhere...

>

> Thanks!

> Carolee

>

> __.

>

--

When the people fear their government, there is tyranny; when the government

fears the people, there is liberty. - Jefferson

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

Hi Sharon - thanks for sending the link to Debra Lee Dad's site - I

know that site and page well! Rival has lead along with most other

crockpots, but Hamilton Beach does not ADD lead to either their

crockpots or to their glazes. I have learned that's the question to

ask manufactures - NOT are you lead-free (as legally they can claim to

be lead free if their product meets the stricter CA prop 65 limits)

but do you ADD lead to either your product (prior to glazing) or to

the glaze. There is lead in our air and soil so it's impossible to

find 100% lead-free - but what's worrisome is what is added. Agree

also about the lead cords though I have never researched how much lead

comes off on our hands if we are just handling a cord normally - do

you know? But to your point, investing in a Le Creuset gets around

both issues.

>

> To me, the bigger issue seems to be that few crock pot manufacturers

claim

> " LEAD FREE " glazes but instead, say that amounts of lead leaching

into food

> from the glaze are within " acceptible " standards.

[Guest guest]

I don't cook in the crock pot much, but when I do I generally use the

warm setting, rather than low, and I crack the lid and/or open the lid

periodically. Apparently the manufacturers raised the temperatures for

the settings because incompetents weren't getting stuffed cooked all the

way through. An friend with a food science degree puts food straight

from the freezer into the crockpot to avoid overcooking. If one is

really sensitive to all free glutamic acid, then I would wonder about the

individual's liver function.

We do have a Hamilton Beach, but if I had a Rival I'm not sure that I

would go to the trouble to replace it. Our family has had severe lead

poisoning, but the small amount of lead in these things shouldn't bother

a healthy body. We have metallothionen and glutathione, etc. to help us

with small amounts of exposure from metals. Also, a low fluoride diet

adequate in calcium and iron will prevent absorbtion of metals. Small

meals throughout the day are also a good preventative for absorbing such

toxins, rather than larger meals more spaced out.

Desh

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[Guest guest]

don't quote me on this, but i seem to recall sally mentioning

somewhere that cooking meat at 200 for preserving enzyme content (?).

i was told by a friend that cooking lower than that could allow for

bacterial growth. in my opinion, i think that 225 would be ok.

sabine.

--- In , " ccbmamma " <caroleebol@...>

wrote:

>

> As an aside, I just called Hamilton Beach and their programmable

> crockpot temp goes as low as 160 and up to 225 - what would be not

> recommended about 160?

>

> I guess there was an article that Sally wrote about this whole heat

> issue but I can't find it anywhere...

>

> Thanks!

> Carolee

>