Mississippi Roast
This picture looks real intimidating and strange but it is SO simple to make AND tastes incredible! I should take a picture of it when it's done!:W You will never eat pot roast any other way once you...
Forum Discussion
The new CP's are higher. Mine runs close to 200 on high and about 175 on low. This is for 2 different pots. The key though is that crocks are kept on for long periods of time and food is normally heated completely through. The meat put in a crock already has bacteria growing in it, although it might not be a seriously harmful one.
Once the contents of a crock hit 170, or a true 165, all bacteria dies and doesn't just slow down. It doesn't matter if it's E coli or something that can't make it through stomach acid.
So the bottom line is, IMO, don't pay that much attention to the timing in a CP recipe, but instead cook it a long time. One indication for meat is when it's starting to fall apart, it doesn't do that until it is approaching 190 degrees.
Once the contents of a crock hit 170, or a true 165, all bacteria dies and doesn't just slow down. It doesn't matter if it's E coli or something that can't make it through stomach acid.
So the bottom line is, IMO, don't pay that much attention to the timing in a CP recipe, but instead cook it a long time. One indication for meat is when it's starting to fall apart, it doesn't do that until it is approaching 190 degrees.
