I have had a roast cooking pretty much all day (yep, started it late..thought I'd eat late, but not so much) and I'm wondering if it's OK to leave it on the "warm" setting overnight?
I read through a lot of the archived entries but didn't find one that quite fit my question...I did read that someone put the ohhhh brain-freeze whatchamacallit "pan"? in the fridge after it was done cooking (totally can't think of the word I'm looking for..the bakeware/clay part). I'm totally OK with doing that..but figured I'd ask about leaving it on the "warm" setting all night.
Thanks much!
I read through a lot of the archived entries but didn't find one that quite fit my question...I did read that someone put the ohhhh brain-freeze whatchamacallit "pan"? in the fridge after it was done cooking (totally can't think of the word I'm looking for..the bakeware/clay part). I'm totally OK with doing that..but figured I'd ask about leaving it on the "warm" setting all night.
Thanks much!
Comments
as for what its called, i just call it the inner pot.
I have tried this (well, both of these...actually... I make poor choices). I have made this mistake. I ate mushy, lukewarm, somewhat burnt product for it. I have thrown up for it. As dreaded as re-heating is to the overall culinary expirence, it is better than the dying death of dying.
...course, that's just me.
Most manufacturers call it an "insert."
If I were in your situation, I'd just put the crock in the fridge, and heat it up again just before you're ready to eat. (This will also give you a chance to remove the fat, which comes off much more easily when it's cold and congealed.) -- I've been doing this with mine for 25 years, and the crock is still fine, so no need to dirty another container if your fridge has room for the crock.
1. damaging the crock
2. preventing your food in the crock from cooling to a microbiologically-safe temp quickly enough to avoid nasties growing in it
3. raising the temp of your fridge to an unsafe level and risking all your food.
Think about it this way, if you wouldn't leave it on the stove or in the oven on low and still eat it, your crock shouldn't be any different.
And, I don't know the vermin/pet situation in your home, but my cat wouldn't let something like that stay untouched all night without a solid effort to delid the thing. My cat is a sneaky little bugger.
Like everyone else, I just did not feel good about having it cook all day then leaving it on the "warm" setting overnight. When it was done cooking, I shredded it, put it in a container, and popped it and the juice in the fridge. It'll be perfect for sandwiches this week and with roast potatoes today! :)