Is slow cooking safe?
With the new trend of slow cooking (at very low temperatures for very long periods of time), is there potential for increased unsafe bacteria growth?
Best Answer
I suspect that you're not talking about 'slow cookers' but 'sous vide' as you mentioned 'new trend'.
Although food is often cooked at temperatures within the 'food danger zone' (below 140°F / 60°C), the increased time at that temperature results in pasteurization of the food item when done correctly.
The recommended temperatures to cook food so you can be assured that you've killed off bacteria and such are based on having it there for only a few seconds. The further below that temperature that you are, the longer time that's required to kill off the bacteria ... although there is a lower limit of when you can't achieve pasteurization (practically it's 130°F / 55°C)
For more details, see http://www.douglasbaldwin.com/sous-vide.html#Safety
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Quick Answer about "Is slow cooking safe?"
The direct heat from the pot, lengthy cooking and steam created within the tightly-covered container combine to destroy bacteria and make the slow cooker a safe process for cooking foods.Is slow cooking unhealthy?
Does slow cooking destroy more nutrients than stove top cooking? Slow cooking does not destroy more nutrients. In fact, the lower temperatures may help preserve nutrients that can be lost when food is cooked rapidly at high heat. What's more, food cooked slowly often tastes better.Is it healthy to cook in slow cooker?
It's also because \u201cslow cooking\u201d is a very healthy way to cook. Cooking \u201cslow and low\u201d in a sealed chamber helps to keep the moisture and the nutrients in your food. It also helps to prevent the formation of cancer-causing compounds \u2013 such as lipid oxidation products (LOPs) and heterocyclic amines (HCAs).Can you get sick from slow cooker?
A safe slow cooker cooks slowly for unattended cooking, yet fast enough to keep food out of the bacterial danger zone in which pathogens grow quickly." So, if you're cooking too slowly at too low of a temperature, you could be unwittingly exposing yourself to illness.How long is it safe to slow cook?
Experts say you should not leave food in the slow cooker for extended hours. In general, leave the food on warm for 2 to 4 hours maximum. After this, your food is ready to be transferred to the refrigerator.More answers regarding is slow cooking safe?
Answer 2
it is not a new trend, slow cookers (crock pot) have been in use for decades, there was a time when it was not in fashion, but now it has returned.
As long as the temperature is set properly (follow slow cooker instruction and recipes), it should be safe.
See this : https://extension.umn.edu/preserving-and-preparing/slow-cookers-and-food-safety
Answer 3
Slow cooking does not destroy more nutrients. In fact, the lower temperatures may help preserve nutrients that can be lost when food is cooked rapidly at high heat. What's more, food cooked slowly often tastes better.
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