Timeline for Slow cooked chicken
Current License: CC BY-SA 3.0
3 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Dec 22, 2015 at 17:38 | comment | added | Cascabel♦ | It's to make sure bacteria is killed fast enough. The slow cooker will take quite a while to heat up, and the interior surfaces of the chicken will take even longer. It'd all get killed eventually once everything's up to temperature, but you need to make sure it doesn't stay in the danger zone (below 140F) for too long first. | |
| Dec 22, 2015 at 15:46 | review | First posts | |||
| Dec 22, 2015 at 18:08 | |||||
| Dec 22, 2015 at 15:39 | history | answered | anon | CC BY-SA 3.0 |