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Old 03-12-2013, 04:38 PM   #16
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ok for all you who wouldn't eat it because it was on warm, do you not cook things in your oven on low? What temp is low? 200, 150? I still say it's fine, but hey if you aren't comfortable eating it, throw it out. I don't see it any different than cooking a pork loin on low for a long time in my oven.
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Old 03-12-2013, 04:45 PM   #17
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Quote:
Originally Posted by runwad View Post
ok for all you who wouldn't eat it because it was on warm, do you not cook things in your oven on low? What temp is low? 200, 150? I still say it's fine, but hey if you aren't comfortable eating it, throw it out. I don't see it any different than cooking a pork loin on low for a long time in my oven.
I've never cooked meat on that low of a temp in the oven. I think the lowest temp I've ever used for meat was 325F - 350F.
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Old 03-12-2013, 04:45 PM   #18
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Quote:
Originally Posted by runwad View Post
ok for all you who wouldn't eat it because it was on warm, do you not cook things in your oven on low? What temp is low? 200, 150? I still say it's fine, but hey if you aren't comfortable eating it, throw it out. I don't see it any different than cooking a pork loin on low for a long time in my oven.
I would NEVER cook anything in my oven at such a low temperature. The lowest I ever use is maybe 300 degrees. More likely I'd use 325.
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Old 03-12-2013, 04:58 PM   #19
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I wouldn't eat them, sorry about that.
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Old 03-12-2013, 05:13 PM   #20
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If it had been LOW instead of HIGH maybe
Maybe?! Why maybe? Crockpots are made to cook on low all day. I always cook crockpot meals for eight hours on low.


To the OP....I wouldn't, but I'm a weirdo about things that are left out.
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Old 03-12-2013, 05:23 PM   #21
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The Food Network had some6thing about this a couple weeks ago. Essentially, that low of a temperature was a perfect temperature to turn your crock pot into an incubator to grow harmful bacteria, for pork it would be botulism. Toss the meat.


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Originally Posted by Rylee View Post
Thanks everyone, still not sure what to do... very mixed answers.

This is actually the second time I've done this, but the last time, it was just veggies. I have 2 different crock-pots and the dials are opposite of each other. On one, "High" is to the far right, on this one, "High" is the first setting, with "Warm" being to the far right. Ugh.
Maybe take some bright red nail polish and put a dot above the "High" setting on each crock-pot, so you know to look for the red dot each time that you turn them on.
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Old 03-12-2013, 05:25 PM   #22
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Maybe?! Why maybe? Crockpots are made to cook on low all day. I always cook crockpot meals for eight hours on low.


To the OP....I wouldn't, but I'm a weirdo about things that are left out.
I said "maybe" because if the recipe called for it to be cooked on HIGH and she cooked it on LOW, she could always just add more time or turn it up for the last couple of hours.
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Old 03-12-2013, 06:14 PM   #23
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What did those chops cost you? Under ten bucks? Toss them.What do you think a trip to the ER would cost if you became deathly ill? Don't risk it.
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Old 03-12-2013, 06:21 PM   #24
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ok for all you who wouldn't eat it because it was on warm, do you not cook things in your oven on low? What temp is low? 200, 150? I still say it's fine, but hey if you aren't comfortable eating it, throw it out. I don't see it any different than cooking a pork loin on low for a long time in my oven.
The lowest my oven goes is 250, and that's a lot warmer than the crockpot on warm would be. No way would I eat pork left on warm for four hours (if it were on warm for four hours AFTER it has already been cooked, I might think differently).
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Old 03-12-2013, 06:22 PM   #25
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I'm going to vote no. Of course, I'm recovering from a stomach virus right now so anything that might make someone even a little bit sick is a big to me!!!
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Old 03-12-2013, 06:24 PM   #26
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The Food Network had some6thing about this a couple weeks ago. Essentially, that low of a temperature was a perfect temperature to turn your crock pot into an incubator to grow harmful bacteria, for pork it would be botulism. Toss the meat.




Maybe take some bright red nail polish and put a dot above the "High" setting on each crock-pot, so you know to look for the red dot each time that you turn them on.
Not botulism. Botulism is an anaerobic and you get it mainly from improperly canned food (home canning usually). It will not grow in a crockpot on "warm" or any other temperature. What you can get from food that sits unrefrigerated or not warm enough cooking temp is food poisoning as the temp isn't sufficient to kill any bacteria that does grow. It only takes a few hours at room temp for food to become contaminated and give you food poisoning. Usually that's eggs, mayo, food like that with a low acid content. I wouldn't eat the pork chops because warm probably isn't warm enough.
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Old 03-12-2013, 06:27 PM   #27
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The seat warmer in my car gets hotter than my crock pot on warm. Since I wouldn't cook pork chops on my car seat, I wouldn't eat pork chops that were only heated on warm in the crock pot.
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Old 03-12-2013, 06:56 PM   #28
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Another vote for throwing them away. The warm setting is for maintaining the temp after cooking. Don't want to risk food poisoning.
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Old 03-12-2013, 06:59 PM   #29
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There is no way I would ever eat those
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Old 03-12-2013, 07:15 PM   #30
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Chops went in the garbage... the pizza was great.

I almost always go with ... when in doubt, throw it out... just wasn't sure in this case, if it was cooked to a certain temp, it would kill any harmful bacteria. Definitely not worth the risk, tho.

Thanks everyone.
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