Quote:
Originally Posted by Bloof
I dont have one but i dont think leaving it on all day in an empty house would bother me. Having said that, i always worried about whether or not it was safe to prepare food that way. If there was any bacteria that wasnt being killed off at such low heat or multiplying etc. I know they are used world-wide, day in/day out without any kind of issue.
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Just a quick google search reads crock-pot low setting is 200', and traditionally chicken should have internal temp of 165' to be safe. Virtually all bacteria die at 148' within 14 secs. Some food science cooks say 160' unfolds proteins causing dryness, and is over cooking. But anyway, slow cooking in a crock kills it all.