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Reply to "Broad cooking times"
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[quote=Anonymous]Things cook differently at different altitudes, there are differences in appliances, etc. For something like rice, use the 12 minutes as a minimum, and then check to see if it has achieved the texture you want. Assuming it was a protein in the slow cooker, you can just temperature check it at some point between 2 and 3 hours to see if it has reached a safe temperature. Also, the time is less critical with a slow cooker - in that if you go too long, there is usually less impact to the food, so it's not as critical to check right at the 'minimum time' and see. [/quote]
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