Posted From: 220.127.116.11
|Posted on Saturday, July 13, 2013 - 10:40 pm: || |
Just had a quick question I was unsure about. Do you think it would be okay to use a slow cooker to make some pulled pork or beef for BBQ sandwiches? My pork recipe calls for cooking on high 6-8 hours, and my beef recipe calls for cooking on low for 6-8 hours. Not sure how much free glutamate would be created.
I also have a chicken adobo recipe which calls for cooking on low for 4-5 hours. Would this be okay too?
|Posted on Sunday, July 14, 2013 - 6:44 pm: || |
I've used my slow cooker to cook a whole chicken several times over the last few weeks. It comes in very handy when it's hot and I don't want to turn on the oven. I haven't personally had any issues with it.
However, for the most part, I think I'm most sensitive to the man made glutamates vs the ones that occur naturally. I'm also sensitive to sulfites.
|Posted on Sunday, July 14, 2013 - 10:25 pm: || |
Some of the people on this forum avoid using slow cookers. I however cook with a crock pot from time to time and don't seem to have any adverse reaction to it. I would probably be more concerned with the barbecue sauce! Are you making it from scratch? Deb has a recipe in her cookbook. I've tried it, and I like to add extra black pepper for flavor. It's too bad there's no commercially available BBQ sauce without MSG in it.