On Thu, 22 Jan 2015 21:16:53 -0800, isw > wrote:
> In article >,
> sf > wrote:
>
> > On Wed, 21 Jan 2015 22:27:19 -0800 (PST),
> > wrote:
> >
> > > On Wednesday, January 21, 2015 at 4:18:29 PM UTC-8, Julie Bove wrote:
> > > > "isw" > wrote in message
> > > > ...
> > > > >
> > > > > So the question:
> > > > >
> > > > > Has anybody tried sticking a slow cooker crock in the microwave?
> > > > >
> > > > > Isaac
> > > >
> > > > Slow cookers are cheap these days. If it is old, then just get a new
> > > > one.
> > > > It obviously is no longer working properly.
> > >
> > > The food safety police have meddled with slow cookers, and they now
> > > must run hotter. I would cherish the old ones.
> >
> > I'm new to this slow cooker thing, but I think mine works just fine.
> > Can't imagine them being any slower. Wouldn't want that anyway.
>
> Cooking is chemistry. Chemical reactions proceed at a speed determined
> by temperature. The conversion of tough catch-in-your-teeth cartilage
> and gristle into unctious gelatin doesn't really get started until the
> temperature reaches about 165-170 F, and the meat needs to spend
> considerable time above that temperature for the process to do its magic
> (to a point, higher = faster). Waiting two or three hours for a slow
> cooker to get to a temperature where things can even get started is just
> wasteful.
>
If the cook can't work with a slow cooker then said cook needs stop
complaining and use something else.
--
A kitchen without a cook is just a room