First time (ever) using slow cooker and I get that it's not rocket science but I am easily confused, so bear with me.
Have had a pork loin in there for the last 7 hours on low, as per the recipe. There's a soy sauce/gingery/garlicky sauce in there too, and it's not bubbling or simmering in the slightest, is that normal? I turned it up to high about an hour ago to see if I could get it going, still not much happening. I was assuming it would be a gentle simmer.
The pot is hot to touch, with condensation on the inside of the lid; I'm just worried it's at some sort of keep-warm temperature instead of an actually-cook-a-lump-of-meat temperature, and that I'm just warming up a pot of bacteria for dinner.
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Is this actually cooking or am I just warming up a nice batch of food poisoning?
16 replies
Rhubarbara · 30/09/2017 17:09
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