[Sca-cooks] Food Safety

[A F Murphy]

Most kitchens I've been in seem to feel done at about 80 degrees...
there, also, I argue that they may well be overcooked.

Anne
Who  must have been more sleepy than I realized...

Stefan li Rous wrote:

>Anne commented:
>
>>I assume that this is because standard home cookbooks seem to give that
>>as the way to test if the kitchen is done - the assumption being that
>>most people don't have instant read thermometers.
>>
>
>Ummm. So, at what temperature do I know the kitchen is done? :-)
>
>--
>