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Author Topic: Difference between crock pot & frying chicken??  (Read 11868 times)
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wicked fate
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« Reply #30 on: December 28, 2009, 02:37:27 AM »

Great picture!! That's about as much use as mine will get now I'm sure.
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3catkidneyfailure
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« Reply #31 on: December 28, 2009, 08:12:50 AM »

 Grin Grin Grin
Maybe highest and best use of crock pot ... rofl
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wicked fate
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« Reply #32 on: December 28, 2009, 03:34:28 PM »

Another use for a crock pot, says kitty:

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JJ
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« Reply #33 on: December 28, 2009, 05:49:51 PM »

 Grin Grin Grin Grin - too much!
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3catkidneyfailure
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« Reply #34 on: December 28, 2009, 06:25:48 PM »

Cute, WF! Made me laugh so hard. thanks
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3catkidneyfailure
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« Reply #35 on: December 31, 2009, 12:27:32 PM »

One of those stumble upons:

Testing a crock pot:

http://www.extension.org/pages/How_to_Test_a_Slow-cooker%27s_Performance_and_Reliability

How to Test a Slow-cooker's Performance and Reliability
Last Updated: December 30, 2009 Related resource areas: Food Safety

Test a slow cooker by heating water in it.
Released December 23, 2009

WICHITA, Kan. -- Seasonal sales can offer a good opportunity to replace smaller -- and older -- appliances.

A slow cooker, which can help to get dinner on the table in a hurry, should, for example, be checked periodically to make sure it is reaching temperatures needed to complete cooking during the recommended cooking time, said Lisa Friesen, a Kansas State University Research and Extension family and consumer sciences agent who is based in Sedgwick County.

Check first for obvious signs of age and/or damage, such as a cracked or broken crockery liner, frayed cord, or damaged plug, she said.

To test a slow-cooker's cooking performance and reliability, Friesen suggests placing two quarts (eight cups) of water in a slow cooker and setting the appliance on low. After two hours, use a food thermometer to make sure the temperature of the water reaches at least 165 degrees F. After eight hours on low, the water should be 185 degrees F.

The temperature test should be conducted while someone is at home and can check on the appliance periodically, she said. If the appliance fails to heat the water to the recommended temperatures, it should be replaced.

More information on food, food safety and preparation is available at county and district K-State Research and Extension offices and online: http://www.ksre.ksu.edu/humannutrition, http://www.ksre.ksu.edu/foodsafety/ and http://www.rrc.ksu.edu.

--30--

http://www.ksre.ksu.edu/news/story/briefs122309.aspx

Editor: Elaine Edwards, elainee@ksu.edu
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wicked fate
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« Reply #36 on: December 31, 2009, 01:26:41 PM »

Good information! Thanks 3CKF!
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3catkidneyfailure
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« Reply #37 on: December 31, 2009, 02:40:56 PM »

WF, if your crockpot is working right, I wonder if it would raise solid temperature high enough after
several hours to kill off bacteria. What do you think? I'm just guessing maybe not.
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wicked fate
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« Reply #38 on: December 31, 2009, 06:16:01 PM »

My guess is I used it incorrectly.  Grin

I'll have to check it.
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JJ
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« Reply #39 on: January 01, 2010, 11:45:25 AM »

Good info 3cats for checking your slow cooker. Will also look in the instruction book to see if that particular bit of information is in it.
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3catkidneyfailure
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« Reply #40 on: January 01, 2010, 12:08:30 PM »

KSU is a pretty big international food safety center. Probably knows more than a manufacturer about food safety:
http://www.foodsafety.ksu.edu/en/
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