|Slow cooker food safety question
||[Mar. 14th, 2017|05:12 pm]
The Question Club
Thought I might as well ask in case there were any here in the know regarding food safety. :-)|
Let's say I prepare a slowcooker dish with nothing but dried chickpeas, onion, garlic, serrano peppers, ginger, salt, and spices. I add the water and put on the lid.... and then forget to plug it in for about two hours and 45 minutes. Now that it's plugged in, it will be cooking on high for ten hours.
Do you think it will be safe to eat? I'm leaning toward "yes" since there is no meat or dairy or anything too terribly perishable in it. I'm not concerned about the chickpeas at all, but the fresh ingredients are giving me pause. The peppers and ginger were refrigerated, but the onions and garlic were not, though of course they need to be once they are cut.
So I dunno. I can't find anything online that talks about crockpot food safety for anything except meat. So I need you guys to tell me I'm being overly paranoid. ;-) .