watermelonman
Cook
- Joined
- Aug 11, 2007
- Messages
- 70
I have read about these things causing a nasty sort of food poisoning when thrown in to a slow cooker without cooking ahead of time. I used a full can in a chili once, without cooking them first. I ate all the chili without issue. Is it more likely that I happened to have a pre-cooked can, or am I overestimating the power of the toxin at play?
I currently have a vegetable stew in my slow cooker for 8 hours on low. The two cans I put in definitely do not claim to be pre-cooked, just allergen-free. Am I going to get sick if I try to eat this stuff? Should I throw it out, eat around the kidney beans, or just not worry about it?
I currently have a vegetable stew in my slow cooker for 8 hours on low. The two cans I put in definitely do not claim to be pre-cooked, just allergen-free. Am I going to get sick if I try to eat this stuff? Should I throw it out, eat around the kidney beans, or just not worry about it?