I Guess It's Dead

[pastafreak]

Last night I put a lamb shank in the slow cooker about an hour before going to bed. I was starting it on "high" with the intention of turning it to "low" for overnight cooking. I turned it off by mistake...and found a stone cold slow cooker this morning.
I guess "off" is too low...

[sandyRoe]

You'll have a better appetite for it when it's eventually cooked.

[pixie374]

That is very slow cooking lol. Shame though, will you still cook it?

[Peter Pedant]

hmm
if is still going baaaaa
then it is not cooked

[pastafreak]

I've considered cooking it...but my paranoia would get the better of me. Such a shame as it was smelling quite nice last night...whereas I smelt nothing this morning. *sob*!

[pixie374]

I would dither too.... and probably also end up giving it to the dogs. I wonder if it would be rescuable if cooked quicker and hotter now, but probably a risk. Takeaway later then :-)

[pastafreak]

I can't even offer it to Toby...it was smothered in cumin and chilli.

[pixie374]

Ah :-(

[barry1010]

It will be perfectly fine if you cook it on high for a few hours or pressure cook it for 40 minutes

[dave50]

Nothing to worry about, just switch it back on.

[pixie374]

I wouldn't slow cook it again, it's been heated and left at room temperature, that won't be quick or hot enough to kill the extra bacteria. I think.

[pastafreak]

Unfortunately, cooking it quickly completely defeats the purpose of the best way to cook a lamb shank...it would just toughen it up. Nope...it will not get eaten by me. Chalk it up to experience.