Crock pots in Taiwan...more than a crock?

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Crock pots in Taiwan...more than a crock?

Postby pengyou » 13 May 2012, 09:52

I bought a Joyoung crock pot last night, brought it home, filled it halfway with water and checked the temps. Low is about 50 C, medium is 80 C and high...was too hot to manage but not quite boiling, so I am guessing more than 90, maybe 95.

The low temp on most crock pots in the u.s. seems to be about 60 C I am not sure what to do. Is it safe to cook dishes with meats set at low? Is it really a "slow cooker" if I have to use 80 C?

Do other brands of crockpots have different settings? Yoyoung makes a digital pot, for about twice the money. I am wondering if that allows the user to control the temperature (by degree setting, not just L, M, H) and the time?

Any input would be appreciated.
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Re: Crock pots in Taiwan...more than a crock?

Postby housecat » 13 May 2012, 10:00

I could be wrong about this as I haven't looked it up, but I've always used the terms "slow cooker" and "crock pot" interchangeably, and in fact I believe that "crock pot" is actually a very old brand name for a slow cooker with a ceramic cooking vessle.

Yes, it's safe to cook meats at such low temperatures because you cook them for such long hours.

Crock pots are awsome, and one thing I have on my wish list of stuff I wish I had but don't a the moment. Have fun!
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