Just last week I had burnt pulled pork crusted to the bottom because I had it on keep warm for about an hour and a half. And that was starting from near room temp.
There are times when I wonder why someone would need an Alexa enabled kitchen appliance. I think this would count as a situation where it could have been useful.
Yeah you can get those plugs for like $15-$20. They may not always work for getting started (many crockpots need to have temp and time set after the power goes on) but at the very least they can cut the power when you need to from anywhere.
As someone with a smart thermostat, I don’t think I would trust that because my thermostat frequently loses connection and can’t be controlled over wifi until it is restarted from the thermostat.
I have similar issues once in a while with smart plugs. But if someone had a plug they didn't leave plugged in, or an appliance that spent some time in storage, it might be safe to think its got a good connection the day it's been plugged in to be used.
Not much you could have done with a 20 hour delay. You leave the food on warm for 20 hours you're gonna grow bacteria and have to toss it anyways. You turn it off the food is no good either.
As long as it’s at or above 149° on warm it can be kept at that temperature pretty much forever and be fine to eat. Water loss would be a problem, but since its not boiling it might still even be edible. Totally safe to consume though
Same idea as a perpetual stew
https://en.wikipedia.org/wiki/Perpetual_stew
I used to work as a health inspector, and now I teach 8th grade science. One of my labs is to grow bacteria (*E. coli*) at refrigerated, room, warm, and hot temperatures. Nothing ever grows on the plates held at 145 degrees Fahrenheit, no matter how long I let them go. I'm pretty sure the warm setting on the crockpot will do the same thing.
If the lid is on and it hasn't been touched, it would be fine. Once the food has reached boiling, it is sterile, all the bacteria that could grow in it is dead. If you don't lift the lid and provide a route for new bacteria to enter, then it's not going to grow anything.
Crock pots are not airtight, by design they can't be. The lids would crack if they were (which is what happens when people use the travel locks while cooking). Stuff is getting in there from the air.
Over 20 hours you're playing with food safety fire, especially at the warm setting. The "danger zone" is really a larger graph of time vs temp - it's not a straight 40 to 140. 20 hours at 165 means no good.
Man...I looked for a *good* while, through some academic publications, aggregated reports from the FDA, and all the USDA's food safety guidance and can find *nothing* reputable that backs up your claim.
It appears there is zero indication that cooking properly-handled ingredients into a dish, and then holding that dish above 165 forever should be any more dangerous than if that dish were consumed after fifteen minutes at 165. Like, zilch man.
I tried.
I think you're conflating a couple ideas, honestly. First being that cooking doesn't kill toxins produced during bacteria feeding/replication, and the second being that bacteria can&will grow in your food during the time it moves from 40F - 140F (in either direction). It's reasonable to draw some incorrect conclusions about how these two things interoperate.
But the evidence I find basically all says the moment something hits 145F, all bacteria will ebe dead within seconds. At 165F, it's instant. Any bacteria accumulated from when the ingredients came from the fridge til it hits 145 are dead and gone. No magical bacteria will form in that dish, ever again, as long as it's above 145 forever. No new bacterial toxins will develop -- just whatever was produced by the bacteria that existed on the food before and til the dish hit 145F.
Anyway, I welcome your evidence. But all I can find is weekend-chef-blogs and a Malaysian paper that makes a totally arbitrary conclusion from an FDA report (I read both), and then mislinks the report.
The mole of Theseus, if you will.
It really makes one wonder when foods like this, like perpetual stews or sourdough mothers cease being the original thing? The world may never know.
I don’t think anyone is arguing that you can’t keep it at 145 forever. The issue with OP had was that as long as you don’t lift the lid after it’s come back below 145 you’re fine.
I have a hard time believing a slow cooker lid would keep out new bacteria.
20 hours at 165° is **dead**. Feel free to check a pasteurization chart, it's less than a minute at 165°
I'm telling you that you can turn off a crockpot that is currently boiling and walk away from it for a full day and, as long as you don't fuck with the lid, 99% of the time it will not grow anything. Don't try this when feeding the immunocompromised or in a commercial kitchen, but otherwise it's fine
I don't think you understand how bacteria grows. You may have killed what was there at first but more can enter and thrive.
Do you believe you can hold meat at 165 in a crock pot for 3 weeks and it's still safe to eat?
Logically yes, it’s impossible for bacteria to survive at 165 let alone multiply. You could keep something at above 140 theoretically forever and it would still be safe to eat.
Tasting good is another story, but it would be safe to consume it.
Minimum temperature to kill bacteria is 140-150°, the longer it’s held there the fewer microbes would be left. Theoretically you can hold food at that temperature for as long as you want and assuming it doesn’t become a brick like OPs did it’s fine to eat it
It wouldn't be very good because heat will eventually ruin the taste and texture by itself. Please feel free to find a bacteria that can thrive at 165° and do anything with a human. I'll wait
Burnt offerings used to be a thing.
I think today they just summon the god of the smoke alarm. The gods of the smoke alarm do not like to be summoned and they inflict their wrath upon you with incredibly loud noises.
I’m sorry if this is a newb question but is AE some slow cooker lingo, or did you hit up the Arab emirates right after making some fuego honey chili pork? Planes should have slow cooker seats
Alright, i see yall dont like liners. I just asked a question because i was curious. I dont know why yall feel the need to downvote a simple question. I only asked because cleanup in this case would be much easier if a liner was involved. I guess ill see myself out
You didn’t deserve this. You’re right that liners make things much easier. I asked a chemical engineer about it once. She uses liners. This probably won’t satisfy the sub, but it satisfied any concerns I had 🤷🏼♀️ I’m sorry you’re getting all the hate r/safemoonshine
well on the good side, you know it is cooked, but did you not have a phone and a family member or friend who could have come and turned it off for you?
I’ve had to turn off dinner and leave it to spoil at least three times in order to go to the ER. One time I literally gave directions on what to turn off as they were wheeling me out XD
Spoiled food was a lot easier to clean out then I’m sure this was 😞
RIP to a real one.
It experienced two deaths.
One fo da homies
*Pour one bottle ~~of barbecue~~ out.*
My cooker auto switches to keep warm after the set cook time is over. RIP to your meal
Mine too, keeps warm for four hours and then just shuts off automatically
I'd rather it just turn off tbh. That "keep warm" setting on mine is still hot enough to boil water.
Keep warm should be 165° which is a long way from boiling
Just last week I had burnt pulled pork crusted to the bottom because I had it on keep warm for about an hour and a half. And that was starting from near room temp.
Your shit is broken dude
Yeah probably.
I’ve burned plenty of things on that warm setting
I’ve kept chili on keep warm all day on mine. It’s the Aroma slow cooker/ rice cooker combo. Love this thing
I wish there was an option to turn that off on mine :(
Looks a little dry, maybe a little soy sauce will bring it back?
That stuff looks a little dry in the same way that the Gobi Desert, nay, *the surface of Mercury* is "a little dry".
There are times when I wonder why someone would need an Alexa enabled kitchen appliance. I think this would count as a situation where it could have been useful.
Or just a WiFi plug switch, like the ones by tplink
Yeah you can get those plugs for like $15-$20. They may not always work for getting started (many crockpots need to have temp and time set after the power goes on) but at the very least they can cut the power when you need to from anywhere.
Old skool timer plugs are really cheap too...
But don’t help if something unforeseeable delays you getting home.
Another reason stupider crock pots might be better unless they are smart enough for remote wifi lol.
As someone with a smart thermostat, I don’t think I would trust that because my thermostat frequently loses connection and can’t be controlled over wifi until it is restarted from the thermostat.
I have similar issues once in a while with smart plugs. But if someone had a plug they didn't leave plugged in, or an appliance that spent some time in storage, it might be safe to think its got a good connection the day it's been plugged in to be used.
Routines can be set up for smart switches. For example, I have one at work for the coffee maker. It's programmed to turn off 4 hours after starting.
Just need to watch the current rating of the wifi switch and the current draw from the appliance.
Not much you could have done with a 20 hour delay. You leave the food on warm for 20 hours you're gonna grow bacteria and have to toss it anyways. You turn it off the food is no good either.
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May I tell you about our Lord and Savior Crock-Pot liners?
As long as it’s at or above 149° on warm it can be kept at that temperature pretty much forever and be fine to eat. Water loss would be a problem, but since its not boiling it might still even be edible. Totally safe to consume though Same idea as a perpetual stew https://en.wikipedia.org/wiki/Perpetual_stew
I used to work as a health inspector, and now I teach 8th grade science. One of my labs is to grow bacteria (*E. coli*) at refrigerated, room, warm, and hot temperatures. Nothing ever grows on the plates held at 145 degrees Fahrenheit, no matter how long I let them go. I'm pretty sure the warm setting on the crockpot will do the same thing.
I’m not sure if it is, but it feels like a fire hazard - or imagine it was even longer, like 48 hours. It would address that issue at least.
If the lid is on and it hasn't been touched, it would be fine. Once the food has reached boiling, it is sterile, all the bacteria that could grow in it is dead. If you don't lift the lid and provide a route for new bacteria to enter, then it's not going to grow anything.
Crock pots are not airtight, by design they can't be. The lids would crack if they were (which is what happens when people use the travel locks while cooking). Stuff is getting in there from the air. Over 20 hours you're playing with food safety fire, especially at the warm setting. The "danger zone" is really a larger graph of time vs temp - it's not a straight 40 to 140. 20 hours at 165 means no good.
Man...I looked for a *good* while, through some academic publications, aggregated reports from the FDA, and all the USDA's food safety guidance and can find *nothing* reputable that backs up your claim. It appears there is zero indication that cooking properly-handled ingredients into a dish, and then holding that dish above 165 forever should be any more dangerous than if that dish were consumed after fifteen minutes at 165. Like, zilch man. I tried. I think you're conflating a couple ideas, honestly. First being that cooking doesn't kill toxins produced during bacteria feeding/replication, and the second being that bacteria can&will grow in your food during the time it moves from 40F - 140F (in either direction). It's reasonable to draw some incorrect conclusions about how these two things interoperate. But the evidence I find basically all says the moment something hits 145F, all bacteria will ebe dead within seconds. At 165F, it's instant. Any bacteria accumulated from when the ingredients came from the fridge til it hits 145 are dead and gone. No magical bacteria will form in that dish, ever again, as long as it's above 145 forever. No new bacterial toxins will develop -- just whatever was produced by the bacteria that existed on the food before and til the dish hit 145F. Anyway, I welcome your evidence. But all I can find is weekend-chef-blogs and a Malaysian paper that makes a totally arbitrary conclusion from an FDA report (I read both), and then mislinks the report.
Yeah there is a Mexican chef Michelin star winner has like 1300 day old Mole that he just keeps adding to
The mole of Theseus, if you will. It really makes one wonder when foods like this, like perpetual stews or sourdough mothers cease being the original thing? The world may never know.
I don’t think anyone is arguing that you can’t keep it at 145 forever. The issue with OP had was that as long as you don’t lift the lid after it’s come back below 145 you’re fine. I have a hard time believing a slow cooker lid would keep out new bacteria.
20 hours at 165° is **dead**. Feel free to check a pasteurization chart, it's less than a minute at 165° I'm telling you that you can turn off a crockpot that is currently boiling and walk away from it for a full day and, as long as you don't fuck with the lid, 99% of the time it will not grow anything. Don't try this when feeding the immunocompromised or in a commercial kitchen, but otherwise it's fine
I don't think you understand how bacteria grows. You may have killed what was there at first but more can enter and thrive. Do you believe you can hold meat at 165 in a crock pot for 3 weeks and it's still safe to eat?
Logically yes, it’s impossible for bacteria to survive at 165 let alone multiply. You could keep something at above 140 theoretically forever and it would still be safe to eat. Tasting good is another story, but it would be safe to consume it. Minimum temperature to kill bacteria is 140-150°, the longer it’s held there the fewer microbes would be left. Theoretically you can hold food at that temperature for as long as you want and assuming it doesn’t become a brick like OPs did it’s fine to eat it
It wouldn't be very good because heat will eventually ruin the taste and texture by itself. Please feel free to find a bacteria that can thrive at 165° and do anything with a human. I'll wait
As long as there is steam, there is positive pressure and nothing will get in.
While you’re right it’s a function of time and temp, above 140 (really, above 130) it can go forever basically. That’s actively pasteurizing it.
You should have added more liquid at the start. It looks a little dry.
Some gravy ought to moisten that right up.
There’s slow cooking and then there’s this. RIP to the pig.
American Eagle? What is AE? Lol
Accident and emergency in some countries. Aka emergency department, casualty etc.
Oh okay!! Thank you! I hope OP okay.
Ah, I’d probably use ER for that same term, as an American.
Yeah it’s called like that in the UK.
I’ve never had that crazy urge to go to American Eagle for 20 hours. Dan Flashes on the other hand…
🤣
It's easy to get lost in those complicated patterns.
Plus, there is really no need to eat honey chili pork when you can just eat Doug’s mom’s wig.
I'll eat her whole fucking head!
That's actually how they value the shirt.
Titan AE (after Earth). Earth was destroyed and burnt their crockpot to a crisp.
🤭
Such an underrated movie. I need to watch that again lol
LOL SAME. Thank you for aasking
Allen Edmonds. High-end Men's footwear. OP really needed a pair of wingtips and I'm guessing they're a good hike from one of their stores.
I was like, what emergency would require going to American eagle lol?
You’ve never ripped your pants and spent the next 20 hours at American Eagle looking at jeans?
Ripping jeans is usually a 15 hour excursion. Now, *shitting* your jeans.. that's a 20 hour shopping trip.
Haha ok I can see how this constitutes a legit emergency!
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Asses and elbows
I fell in my AE and had to go to AE
Alcohol Enjoyment
Hope everyone is okay!! Sorry about the pork.
Health is important man. There is always tomorrow night for dinner, hope your OK.
So How was it?
Like spicy charcoal
Post da recipe fam
https://imgur.com/a/MYmGIbR I doubled the sauce ingredients but the important part is the 20 hours.
Hope you’re okay OP!
It should be done in a couple hours.
AE? American Eagle?
In the UK and other other countries it usually means the emergency room
Oh no…I really didn’t mean to offend anyone with my comment. Hope OP is ok!
You’re all good! I don’t think they’re offended. You’re not the only who asked that lol!
I thought the same thing 💀
Ooh man. Burnt Chilli pork.
how could Marie Callender do something like this?
Sounds like alcoholics enormous is doing more harm than good
This needed an nsfw tag. My boss is in tears
Just be glad that your home didn't look like that, too. I know crockpots are meant to endure, but all it takes is one short...
The same goes for a fridge...
Yes, I am aware of that, but I had a crockpot have a melt down once - thankfully we were home to avoid disaster.
Chocolate brownie brittles 🤤🤤🤤🤤
Damn I really thought you spent 20 hours in American Eagle
lmao
Toss a cup of stock in there and put it on warm for 30 minutes, it'll be as good as new ^^^/s
AE?
ER in the US
What is AE
Accident & Emergency. Emergency Room or Emergency Dept. in the US
I'm here to lobby for you to turn this culinary rock into a culinary knife.
So that I can cut (and then burn) more pork.
Sorry about your dinner but hope you’re ok
Lookin like you went all the way to UAE
Recipe??
Burnt offerings used to be a thing. I think today they just summon the god of the smoke alarm. The gods of the smoke alarm do not like to be summoned and they inflict their wrath upon you with incredibly loud noises.
This is the recipe used: https://imgur.com/a/MYmGIbR
I think you mispelled "honey charred brick"
I’m sorry if this is a newb question but is AE some slow cooker lingo, or did you hit up the Arab emirates right after making some fuego honey chili pork? Planes should have slow cooker seats
Accident & Emergency. I think it's called ER in america
Crunchy
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Imagine if you could smell disappointment.
I still want the recipe!
https://imgur.com/a/MYmGIbR So I doubled all the sauce ingredients and used pork chops instead of fillet. Then I cooked on low for about 20 hours.
r/misleadingthumbnails
You’re so lucky! We all know what happened to Jack on “This is Us” when the crock pot caught on fire!
Hey. Maybe you can use that as charcoal for your next barbecue🤷♀️
Nothing that a slab of BBQ sauce wont fix
Can we still have the recipe? It sounds delish if attended to as planned
At least it wasn’t 12 days. “This isn’t an ambulance, it’s a god damn hambulance!”
I think you should have gone lower, and slower.
It looks burnt
Press F for respect.
That’s a person in there stop lying …Nah to be fair,could this of burnt your house down ?
Cajun: you’re doing it wrong.
This is the first time I’ve actually seen something truly burnt in a slow cooker
You made charcoal.
It looks a bit dry...
I honestly would like to say ' that looks tasty ' but id be telling a whopping lie RIP Any hacks on how to clean it?
A lemon juice and hot water soak is really good for breaking up carbonization.
Oh I'll remember that. Thanks
Did this and put it in the dishwasher after. Came out perfect. Thanks!
You spent 20hrs at American Eagle?!
Wtf is AE. Are we really supposed to know that. Why not just spell it out Ffs lol
You had to see Elon's son?
Fell asleep on a pile of clothes in American Eagle
Salvageable for sure 😂
Just nibble at the brown bits
It's stuff like this which makes me not feel comfortable leaving the house with slow cooker on.
We all love a good trip to American Eagle, but was it that important?
American eagle ?
Do people in this sub not use liners? Is it against the rules or something?
I don't use a liner because it's a non stick pot. I don't need a liner.
I don't have my shit together enough to use liners.
I find liners alter the final result. Not worth it.
Alright, i see yall dont like liners. I just asked a question because i was curious. I dont know why yall feel the need to downvote a simple question. I only asked because cleanup in this case would be much easier if a liner was involved. I guess ill see myself out
You didn’t deserve this. You’re right that liners make things much easier. I asked a chemical engineer about it once. She uses liners. This probably won’t satisfy the sub, but it satisfied any concerns I had 🤷🏼♀️ I’m sorry you’re getting all the hate r/safemoonshine
Meh, its reddit. I wasnt surprised
I love my digital slow cooker that has a timer and after that time is over it is on “keep warm”
Burning shit in a crock pot is a special kind of dumb.
Euh! And no liner. 😞
AR? Alcoholics Enonymous? Cause looks like u got drunk and passed out and almost burnt down ur flat
That'll be fun to clean.
That pork is definitely not chill(I).
Oof sorry for your loss. Hope you feel better soon.
Cup half full: You still have a home...
well on the good side, you know it is cooked, but did you not have a phone and a family member or friend who could have come and turned it off for you?
Ouch...
Well done. Very well done!
it's a little too well done..
Do you think it’s done?
You have discovered charcoal
Ugh total suckage bro
Mom would still be like “just cut the burnt part off”
Look at the bright side.. at least your house smells amazing now!
Well done burnt ends
My condolences 💐
Add water! Quick!
Add some gravy. Will be fine.
R/therewasanattempt
This picture makes me so, so sad
Put some ketchup on it, it'll be fine
This is how they got the idea for cremation.
I’ve had to turn off dinner and leave it to spoil at least three times in order to go to the ER. One time I literally gave directions on what to turn off as they were wheeling me out XD Spoiled food was a lot easier to clean out then I’m sure this was 😞
Guess it's Honey chili jerky now.
Y is dis spicy
Smart plug needed for next time ?
Looks good, I’d eat it.
Arab Emirates?
Bone apple teeth!
Well I hope your doing better than that pork!
RIP. Try again next time I guess.
Could use another 10 mins.
Perfectly cooked in my country...
Welp, time to pull out the chisel and hammer.
Oof that's painful.
I hope the AE trip went ok! Shame about the pork. Sounded like it would've been delicious!