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Mark Storkamp

In article >,
wrote:

> On Sat, 18 Nov 2017 08:44:53 -0500, Gary > wrote:
>
> >Ophelia wrote:
> >>
> >> "dsi1" wrote:
> >> I was thinking about putting frozen meat directly into the hot water bath
> >> and adding a half hour to the cooking time. Have you tried this?
> >>
> >> ==
> >>
> >> No I haven't. I read that can be dangerous. It take the meat so long to
> >> get up to temp, bacteria can grow to a dangerous level.
> >
> >For this same reason, anytime I cook something with meat in my
> >crockpot, I always turn it on high to get to that simmer, then
> >turn it to low to cook for the day. 24 hour cooking when making
> >chicken stock.
>
> Why can't you slow cook on your stove top? And if your smallest
> burner won't go low enough either adjust it (gas burners can be
> adjusted) or use a flame tamer, they're made for gas or electric.

You can slow cook in your oven, but I don't have any pans that would
keep the top of the pot hot if it was sitting on a simmer burner turned
on low. As for the cost, I consider any time my oven is on in the winter
months is free. The heat is staying in the house and keeping the furnace
from running as often.