eli5: Why you can safely cook meat in a slow cooker (approx 8 hours on low), if after 2 hours on the counter it needs to be tossed?

Question

Surely it’s in the “danger zone” for a long time before being fully cooked, right? Could you leave out meat for 4 hours THEN toss it in a slow cooker?

In: 0

Answer 1

A slow cooker on low in typically 190F/87C – If your kitchen is that temperature then both you and the meat are going to get cooked.