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07 Apr 17
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04 Apr 17
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23 Nov 14
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Raw kidney beans, and to a lesser extent some other beans (such as broad/fava beans), contain the toxin phytohaemagglutinin, which is destroyed by boiling, but not by the lower temperatures of a slow cooker, so dry beans must be boiled at 100 °C/212 °F for 30 minutes prior to slow cooking,[7] or alternatively soaked in water overnight, discarding the water and then boiled for at least 10 minutes. Even a few beans can be toxic, and beans can be as much as five times more toxic if cooked at 80 °C (175 °F) than if eaten raw,[8] so adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans have been published in the UK; poisoning has occurred in the USA but has not been formally reported. This risk can be avoided entirely by using canned cooked beans, adding them towards the end of the recipe's cooking time.[citation needed]
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06 Sep 13
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Raw kidney beans, and to a lesser extent some other beans (such as broad/fava beans), contain the toxin phytohaemagglutinin, which is destroyed by boiling for at least ten minutes, but not by the lower temperatures of a slow cooker, so dry beans should be either boiled prior to slow cooking to avoid poisoning, or alternatively, leaving the beans to soak in water overnight, sprouting them, will neutralize the toxin and increase nutritional values. Even a few beans can be toxic, and beans can be as much as five times more toxic if cooked at 80 °C (175 °F) than if eaten raw, so adequate pre-boiling is vital. Cases of poisoning by slow-cooked beans have been published in the UK; poisoning has occurred in the USA but has not been formally reported. This risk can be avoided entirely by using canned cooked beans, adding them towards the end of the recipe's cooking time.[10]
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27 Sep 12
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16 Oct 09
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Advantages
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Even with foods that do not suffer from boiling, the temperature in a slow cooker is low enough to avoid badly overcooking food even if cooked for far longer than necessary. However, success does depend to some extent on timing, as in all cooking. Meat will become nearly tasteless or "raggy" if overcooked
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The long cooking time can be an advantage: food can be set to slow-cook before leaving for a day's work, and will be ready on return; an inexpensive timer can also be used if necessary.
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Cooking the meal in a single pot reduces washing up, and the low cooking temperature and glazed pot make cleaning it very easy
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and other trace nutrients are lost, particularly from vegetables
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