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Question about Slow Cookers/Crock Pots

Battling the MSG Myth » "Help! I Have a Question" » Question about Slow Cookers/Crock Pots « Previous Next »

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Anonymous
 
Posted From: 24.145.42.85
Posted on Saturday, July 13, 2013 - 9:40 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

Hi, everyone!

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?

Thanks!
marie12
Unregistered guest
Posted on Sunday, July 14, 2013 - 5:44 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

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.
AdaLovelace
Unregistered guest
Posted on Sunday, July 14, 2013 - 9:25 pm:   Delete PostPrint Post   Ban Poster IP (Moderator/Admin only)

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.

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