SC - Safe temperatures (was: Cooking meat in coolers)

[Groulx, Michelle]

Wolfger said....
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. 

	Thank you for the small lesson on kitchen practices but you still
didn't really answer my question.

	Perhaps I should rephrase it.

	Given the properties inherent in cooking poultry, would it be wise
to further cook it in a cooler where the "temperature danger zone" may be
attained?

	Please don't feel that I am being vacuous here, I just like the idea
and am exploring the possibility while still not wanting to poison my
friends.

	I may be a little touchy about this at the moment because I am still
suffering from some bad Gnochhi (sp?) on Monday night <spew!> :)


	Thanks
	Micaylah

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================