Crock pot question?!


Question: i bought a frozen 'cheater' beef stew.
i opened the package etc before reading through. it said to cook low for 10 hours or high for 4 hours. it was 6 pm. i cooked high til 10. i turned it to warm til i could figure out what to do. i guess it's for lunch tomorrow. shall i leave it on low overnight or refridgerate it? it's midnight and it's piping hot.


Answers: i bought a frozen 'cheater' beef stew.
i opened the package etc before reading through. it said to cook low for 10 hours or high for 4 hours. it was 6 pm. i cooked high til 10. i turned it to warm til i could figure out what to do. i guess it's for lunch tomorrow. shall i leave it on low overnight or refridgerate it? it's midnight and it's piping hot.

Either turn it off and refrigerate it (let it cool down for 20-30 minutes before putting it in the fridge), OR leave it on, with the lowest setting. DO NOT just turn it off and leave it overnight; the drop in temperature would be an invitation for nasty bacteria (research has indicated that cooked food will start to develop potentially dangerous levels of bacteria after about 4 hours at room temperature, typically--- it's why so many people develop food poisoning from their restaurant left-overs). I would leave it on the low temp and pack it up for lunch tomorrow morning! :)

I say leave it on low for lunch tomorrow

Yeah, leave it on low. Til tomorrow.

If you leave it on low until tomorrow, it is probably going to burn some or alot, depending on the crock pot.

I'd turn it off, it's only beef so you shouldn't have problems with bugs etc, at most leave it on 'warm' all night - it might dry out a bit but won't keep cooking, just stir a bit of water into it when you turn it back on to cook. And leaving it to sit might even improve the flavour!

I say eat it now and cool the rest and refridgerate. It always takes several hours to cook most anything in the slowcooker, so next time try and plan to start it in the am before you go to work and then at 6pm your dinner will be ready.





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