Get our free book (in Spanish or English) on rainwater now - To Catch the Rain.
|See also the Food safety category.|
for subtopics, how-tos, project pages, designs, organization pages and more.
Fireless cookers and slow cookers
It is usually important that food is brought to a boil for an adequate time, particularly for foods such as meats or beans. This will help to kill any pathogens, so they will not grow back too quickly when the temperature drops. With legumes (especially kidney beans and chickpeas), food poisoning is possible if they are not cooked at a high enough temperature - but with pre-soaking and then boiling for 20-25 minutes, this should not be a problem.
Simply warming or partially reheating food, then keeping it warm in the fireless cooker, is potentially dangerous, especially if the food is left for a long time, as the warm temperature will allow pathogens to grow more quickly.
With pre-soaking and then boiling for 20-25 minutes, this problem is avoided - the beans can then be placed in a fireless cooker. See Cooking beans for more.
|This page is a "stub" - it needs more content.
You are invited to.