[Sca-cooks] Trying again

[Nick Sasso]

----- Original Message -----
From: "Phil Troy/ G. Tacitus Adamantius"
<adamantius.magister at verizon.net>
> As I mentioned, there are probably conditions whereby it is safer
> than at other times; I'm familiar with the warnings about bacillus
> cereus, but also know that it's an industrial standard practice to
> use room-temperature rice when making fried rice, and I've never
> heard of anyone becoming ill from it, at least not for that reason.
> On the other hand, that is not, and was not intended as, a blanket
> endorsement for not refrigerating rice.
>
> Adamantius

Bacillus cereus, I do believe, is an infection issue rather than
intoxication or combination (just the bacteria harm, and no toxins
created like botulism).  The recooking of fried rice would probably
reduce the risk of illness.  That is a consideration when having limited
space and HAVING to make choices of what has to stay at room temp.
Learn about the different risk bacteria/fungi/etc. and the ones that
have only infection problems can be recooked once to 160F to kill the
bacteria.  It ain't an ideal, and I would not recommend it (is that
enough disclaimer), but in that untenable situation, that's how I would
do it.

pacem et bonum,
niccolo difrancesco