How does one know if slow cookers are holding foods in the danger zone too long? I cooked chicken stock on high (a bit too full, water one inch from the top) but it wouldn't simmer, it seemed like 2-3 hours before it got to 140 F and then it eventually went to closer to 180 degrees F at about 3 to 3 1/2 hours. I realize that bacteria will be killed but will toxins build up in that time? I'm thinking that I should throw it out. My cooker is relatively new. Thanks!
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