[Sca-cooks] about crock pots

[Heleen Greenwald]

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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