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Topic: Do you or Dont you put raw meat in crock pots  (Read 3399 times)
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« on: January 09, 2005 10:49:11 AM »

The crock pot world is new to me.... and most of the recipies Ive found on line that use meat in them, just have you put the meat in raw and let it cook. But when my mom saw me putting raw meat in the crock pot she about had a heart attack and told me that for obvious sanitary reason the meat had to be at the very least seared before it was put in the crock pot to cook. I see both sides of the argument, because Im not really sure how hot the crock pot gets as it cooks.... Is it hot enough to kill germs associated with food poisining? Honestly, this just seems to be an old school vs. new school thing to me. Everyone over 40 seems to tell me cook the meat first and everyone in their 20's like me, is like "just throw the meat in, no worries".
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« Reply #1 on: January 09, 2005 10:53:51 AM »

I put it in raw, the only time I ever sear it before hand is to get the extra flavor that searing gives it.

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« Reply #2 on: January 09, 2005 11:02:21 AM »

I"m well over 40 and I always just follow the recipe directions....just put the meat in if it says to....and I'm a nurse/ health nut.    Wink
« Reply #3 on: January 09, 2005 11:30:19 AM »

Thats what I think too, just follow the recipe. I mean I havent heard of anyone getting seriously ill from crock pot cooking lately. Ha!
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« Reply #4 on: January 09, 2005 12:13:08 PM »

As long as the temp of the food reaches at least 165 F all around, you'll be fine. Don't overfill your crock pot or use one with a chipped crock or a faulty heating element and don't lift the lid.
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« Reply #5 on: January 09, 2005 12:29:12 PM »

Heck, I'm over 50, and I put the meat in raw.  It gets hot enough to cook the meat, so it's hot enough to kill any germs.
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« Reply #6 on: January 09, 2005 03:06:22 PM »


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« Reply #7 on: January 09, 2005 07:12:38 PM »

I do!

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« Reply #8 on: January 10, 2005 06:59:54 AM »

Searing the meat first to make it safer makes no sense -- the interior of the meat is still raw.  If it's an issue about raw meat "touching" the other stuff in the pot, that makes no sense, either, since whenever the interior is hot enough, everything else in the pot is hot enough, too.  The purpose of searing the meat first is to brown it, which gives a little extra flavor, since crock pot cooking doesn't brown the meat.

We cook large turkey breasts in our crock pot all the time, and we put it in raw.  What you should do, though, is get a nice probe thermometer and learn to use it.  The one we have has a long needle-like probe, which is inserted into the turkey breast, being careful not to touch the bone.  A cord comes outside the pot and attaches to a digital readout.  When the turkey breast has cooked to temperature (170-180F) we know it's done.  Using a thermometer not only helps make sure the meat is done, it helps make sure it's not OVERdone.



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« Reply #9 on: January 10, 2005 07:57:15 AM »

Sear smear!!!  Go raw baby!

I only sear when I have the time and only do it because it adds extra flavor to the dish.

Your mom would freak if she knew I soak my Thanksgiving turkey in a 5-gallon bucket (lined with a trash bag for cleanliness, hehe) filled with a brine solution over night. If you want to pass the recipe along to her, here you go: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html

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