SC - Cooking meat in coolers
Groulx, Michelle
MGroulx at NRCan.gc.ca
Wed Aug 12 08:58:21 PDT 1998
Brenna says....
>From the description given, I was also assuming the kettle was already
heated and that the hay was forming an insulation layer to allow it to
simmer. A similar method to taking chicken or roast that is mostly cooked
at a feast and putting them in coolers (no ice, of course). The meat
continues to cook for up to 2 more hours in the cooler while you use the
oven for other things. It works great when you have limited oven space.
Just a question.(as this seems like a good idea)
Would not having the high heat make any nasties (salmonella) appear that you
would rather not feed your guests?
Micaylah
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