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Slow cooking, poultry and temperatures
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bizzylizzy
Posts: 642 Forumite
I have just read in a slow cooking recipe book (borrowed from the library) that all poultry should be cooked on High to "kill off any toxins that may be present".
I am fairly new to this but I have cooked a turkey drumstick and chicken legs on Low with no ill effects. I would be interested in your thoughts as I have a turkey casserole in my SC at the moment!
The book also recommends cooking whole joints of meat on High for the same reason.
I am fairly new to this but I have cooked a turkey drumstick and chicken legs on Low with no ill effects. I would be interested in your thoughts as I have a turkey casserole in my SC at the moment!
The book also recommends cooking whole joints of meat on High for the same reason.
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Comments
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That is true because a SC only heats up to a certain temperature.
There are others who use SC's and do not rigidly follow this rule and state that they have lived to tell the tale and hasn't done them any harm to do it differently. That may well be so, but I wouldn't personally recommend/endorse it; if you wish to do differently, then of course that is your personal choice and the risk is your own.
Hope my thoughts haven't offended ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
PMS Pot: £57.53 Pigsback Pot: £23.00
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