GotGarlic
Chef Extraordinaire
+1.. Or 2?This. The bacteria that was rapidly multiplying while in the danger zone might have thrown off spores.
You need to start stock or broth on high and switch to low
+1.. Or 2?This. The bacteria that was rapidly multiplying while in the danger zone might have thrown off spores.
You need to start stock or broth on high and switch to low
This. The bacteria that was rapidly multiplying while in the danger zone might have thrown off spores.
You need to start stock or broth on high and switch to low
Why would stock be any different from any other meats you put in the crock pot? While we were still working, we made a lot of dinners in the slow cooker, some started mostly covered with water to make a broth while they cooked.
I ask out curiosity if you know something in particular, because I'm no expert. As mentioned above, I make stock on the stove in my stock pot.
I don't disagree with this, but there are a lot of meals made every day on low.It’s not. No protein should be sitting around in the danger zone while the pot comes to temp. That’s. Why you start on high and switch to low.
Thanks go to everybody that voiced their opinion.
I decided to keep and use the broth. This is the link that convinced me that the
broth I made should be safe to eat. After all broth simmered long before the 4 hour mark for high setting. I did not mention I started on high and once simmer was achieved I switched to low.
]http://www.crock-pot.com/service-and-support/product-support/product-faqs/food-safety/food-safety-faq.html[/URL]http://www.crock-pot.com/service-and-support/product-support/product-faqs/food-safety/food-safety-faq.html
With that said next time I make broth in the crock pot I will just roast the bones prior to placing in the crock.
I did save the fat too, it is in the freezer too. Can it be used?
It’s not. No protein should be sitting around in the danger zone while the pot comes to temp. That’s. Why you start on high and switch to low.
After simmering for that long, I wouldn't be too worried about nasties in the broth, but I'm not a food safety expert either. I make stock in a 16 quart stock pot on the stove.
I would recommend next time giving those chicken parts a good roast before they go in the stock pot. You will develop more flavor that way, and even if it's only partly precooked, it's still safer than raw. A bouquet garni in the pot also helps to make a more flavorful stock/broth.