SC - OT/OOP, re: What's in a name?

[kat]

>A similar method to taking chicken or roast that is
> mostly cooked at a feast and putting them in coolers
> (no ice, of course).  The meat continues to cook for
> up to 2 more hours in the cooler while you use the
> oven for other things.  It  works great when you
> have limited oven space.
> 
> Just a question.(as this seems like a good idea)
> Would not having the high heat make any nasties
> (salmonella) appear that you would rather not feed
> your guests?
> 
> Micaylah

  Well, the "temperature danger zone" is between 40
and 140 degrees F. As long as your food stays out of
this area, you are pretty safe. Aslo note: Food
should not be in the danger zone for any longer that
4 hours TOTAL. Cumulative. From the time it is bought
till it is served. 
  The other important thing is to keep everything
clean. Water with a touch of bleach or antibacterial
soap is a must in any kitchen. 

Wolfger von Sibenburgen
Shire of Mooneschadowe
Ansteorra

- ---Who's years in food service have drasticly affected
his eating habits. 8)
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