Is it safe to keep food simmering in a crockpot for several days in a row?!
Is it safe to keep food simmering in a crockpot for several days in a row?
I cooked a huge roast and rather than cool it and rewarm pieces, I've just been adding more water and vegetables daily. Is this safe? Its getting closer to winter and the crockpot is keeping the kitchen just right for warmth.
Answers: I would not recommend it, BB. In restaurants, meat and chicken must be cooked to a minimum of 165 and maintained no lower than 150 degrees in a warming station. After 4 hours, any meat in a warming station is subject to developing bacteria and must be thrown away.
I do not even reheat my crockpot foods in the pot, because it takes too long for the food to reach proper temperature, and bacteria can develop during this process. One thing to cook it up front slowly, another to maintain it and reheat that way.
Also, you are running a risk of burning out the crockpot element by leaving it on for so long. Could inspire an electrical fire. Please take care! I wouldn't risk it. Obviously you haven't gotten sick yet but is it worth the risk? yeah...as long as it stays warm enough to keep killing bacteria and keeping it out It is probably ok aslong as it does not cool. They cook ribs for days too! That sounds like something I would do....... If you put the meal in the fridge at night, and heat it the next day, I don't see anything wrong with it. However, some may say something about bacteria growing or something like that.
Like I said, that sounds like something I would do......... I would think as long as it is kept at a safe consistent temperature it should be okay. Germs and bacteria couldn't grow in unless it cooled to a very low temperature or something. I have done the same thing with soup before just left the crock pot on simmer and we ate it the next day. I never did it over several days or anything. Sure. Orthodox Jews do something like that during the Sabbath, since they can't touch "flame" (or electricity, etc.). I probably wouldn't leave it out for more than 3 days, though. I would check with the manufacturer because I doubt if the pot can take the constant work (let alone the thought of eating week old meat).
P.S. If your crockpot is providing enough heat to warm your entire kitchen it is likely overheating. I'd say two days is about the limit. (I kept a stew on a low simmer on a stove in a cabin for an entire weekend one time.) I suppose it can be done. From a cook's point of view, I would just reheat it when you're ready for more. Too long cooking and the meat will break down too far and not taste right. You can use the leftover broth to make rice in. Mix 1 part broth to 1 part water and add rice. Very tasty. Not really a good idea. It don't sound healthy and your crock pot is not made to be switched on for such a long period of time. The constant heat might crack the inner pot.
I suggest you take the roast out and divide it into smaller portions for freezing.