warming food in hot water?

[SamuelWilson]

There are times when I would like to heat up certain vegetables, without going above 115 degrees. However, what is the best way to go about this without going over 115?

Should I just put the veggies in a pan of hot water and put a thermometer in the water and monitor the temperature?

Is there an actual slow cooker with a temperature cage that would register that low?

Any ideas welcome.

[rawpriestess]

You got it.

Warming up things in a double boiler works really well, it doesn't matter as much what the water temp is, but the food temp is all important.

Such as when melting chocolate, it can scortch very easily, so it should always be melted in a double boiler, also making many types of sauces, can't get too hot, or they curdle (were are not talking raw here) so they are always made in a double boiler.

I either use a double boiler, or I put things in the dehydrator in shallow pans, and warm them that way, I often put them in a zip lock baggie, to keep them from dehydrating with the fan, but still will get them warm, this way if I forget aobut them, there is NEVER a chance of over heating.

[deedub]

Friday I went to a resturant called Alive in San Francisco and one of the dishes I ordered was green beans with a tehini sauce. When it arrived at the table my friend took a bit and asked the waitress if they had been cook because they were warm. She informed us that the chef had run them under warm water. Since then I ran some corn on the cob under warm water and it was great. In fact I am going to get more corn so I can have a repeat of this dish.

[SamuelWilson]

Thanks for all the information. The double boiler is the way to go, no doubt. It will allow me to heat food without actually cooking it and therefore still qualifying my food as raw.

Ok, now I am looking for an electric double boiler. I want an electric one that does not require a stove top and plugs into a 110 outlet. I have seen some online, but they are too big. I am a single person so I want a smaller one. If anyone can locate a small electric double boiler online, then by all means, post the link here. Thanks.

[SamuelWilson]

I am still looking for an electric double boiler. I found a few compact ones that are made for melting chocolate. Do you think those can also be used for vegetables also?

[rawpriestess]

I would think so, so glad you found what you are looking for.

[SamuelWilson]

I just wanted some opinions here. I have a hot water boiler/soup heater, etc. and on the lowest setting stays 120 or below. As long as I am sure it stays 120 below (and I am because I keep a thermometer), is it ok to leave veggies in there for a few hours. I mean it does not cook the food, it just ensures food is warmed all the way through. It really helps the corn on the cob and especially potatoes. I performed a test and left a potato in it over night and it did not cook it. The potato was still hard as though it had not been cooked. It was heated all the way through though.

I may be splitting hairs here, but I have found a way to really enjoy corn on the cob and potatoes with this device, I just wanted confirmation that it was ok to do.

[SamuelWilson]

Will someone back me up on this? Is it ok to use this water/soup warmer to heat things in water as long as it stays 120 or below?

[SamuelWilson]

Unless I hear otherwise, I am going to enjoy my liquid warmer until someone tells me not to. For some reason, when I eat soups heated to 120 I feel guilty like I shouldn't be heating them. However, they are still raw, just warm and raw. If anyone wants to lend me some words of encouragement, I will greatly appreciate it.

[sport]

Samual
Dont you know that guilt does you more harm than warm food does so shed the guilt first and then gradually drop the temperature of the soup untill you can take it cooler. Aim for a five degree drop per week.