Hi all,
I’ve got an IP Pro 8 qt that I’m trying out as a slow cooker prior to buying a solo slow cooker (less appliances the better as per the wife).
So I did the water test yesterday, and in 2 hours, it reached 200 degrees and stayed there so I figured I was good to go.
So today, I did a Mississippi chicken recipe with fridge temp chicken and threw in frozen vegetables on top. In half an hour, it didn’t budge from 30 degrees so I did reading and some say to sauté it so that it heats up the pan. So I put it on sauté mode for 10 minutes which spiked the temp as you can see but then once I put it back on slow cooking, it stayed at 120 for nearly 2 hours. My concern is the chicken was at the danger zone for over 2 hours if I’m reading this graph right.
That being said, I’m not sure how slow cooker temp rises are supposed to look like. Long story short, will my chicken be safe to eat; or just don’t risk it?
Thanks in advance and I look forward to learning!
by bbyf16
3 Comments
Scientist or engineer? Either way I like the data.
Meal is probably fine.
The problem with IP vs traditional slow cooker is that instead of thick ceramic inner pot, the IP uses a thin stainless steel inner pot. This leads to uneven heating (espescially with low liquid meals) and worse power effieciency. You wont really notice a difference in the meal itself as long as you cooked it to the same doneness. (slow cooker heat + time =/= IP heat + time).
You hit 160 – that’s the tempt to kill.
You’re fine.