The use of this device to cook beans can cause food poisoning, says science
Millions of house cooks swear by this pot, but few are familiar with a common danger.
Ofdeep fryer Instant pot (with all soundGENIUS HACKS), so many modern desktop electrénenciens have made life in the kitchen a breeze. However, a report this week revealed that a classic and very well-liked device comes with a very specific danger that has rarely been discussed. Here is the easy way to avoid it.
The slow cooks, like the Crockpot, have been practical cooking driers for decades. Think about the stews, roasts, warm wine and desserts: it seems that you can not do anything that you can not throw in the slow cooker to let it cook all day and be used to smile later. CornFood security news Offered important caution this week: if you use your slow cooker for a bean dish like a Chile (And who does not?), there is an extremely important step that you should take to help prevent food poisoning.
Read it to get to understand how not to have food poisoning of cooking beans in your slow cooker.
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It starts with lectin.
FSN explains that kidney beans and other legumes contain a protein called lectin, which are sometimes found at high levels in legume seeds. These lectins may exist as the natural defense of the plant against pathogens and parasites.
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This is what makes the lectins dangerous.
FSN says food and drugs (with their usefulFood safety tips) explained that lectin can be a danger for humans and other mammals, because, simply, it can disrupt the process of healthy chemical reactions in the cells, especially red blood cells whose main function is to transport oxygen. Throughout the body.
There is a critical temperature point for destroying lectins.
It is said that if cooked less than 212 degrees Fahrenheit, legumes such as kidney beans fail to reach the point where toxic lectins are destroyed. Unfortunately, in some slow stoves, legumes can not reach this temperature - says FSN: "Cooktop studies cooked in slow stoves revealed that the food has only reached internal temperatures of 75 degrees C (167 degrees F) or less."
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The destroyal solution of lectin is simple.
Fortunately, the way forward to prevent legumes with legumes are relatively easy.The experts suggested boiling beans for 30 minutes on the stove to make sure they reach 212 degrees internal before adding them to the slow cooker with the rest of the dish.
Another advice ...
Note that this warning applies widely if your beans are totally non-cutaneous. If you bought them canned, so they were cooked, whichmay Mitigate your chances of poisoning food at the slow cooker.
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