[Sca-cooks] about crock pots
Heleen Greenwald
heleen at ptdprolog.net
Tue Dec 2 16:56:42 PST 2003
Thanks for the info about crock pots... I can't wait to try the one I have.
Phillipa
...and I will be quite interested in in the period recipes
----- Original Message -----
From: Christine Seelye-King
To: Cooks within the SCA
Sent: Tuesday, December 02, 2003 11:36 AM
Subject: RE: [Sca-cooks] about crock pots
If you've ever cooked in a crock pot on low you know you can still get a
simmering boil out of it. It keeps food above the 140 degree range, which
is still well below 212 required for a rolling boil. Over time even the low
setting will get things bubbling!
Christianna
I am borrowing a friend's crock pot and now I have a question for you all.
Cooking at the very low temperature that the crock pot does, why doesn't it
botulize (sp) or samonize (sp) the contents and kill us all when we eat
it?
Just curious
Phillipa
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