Botulin toxin (was Re: [Sca-cooks] Trying again)

[Daniel Myers]

On Friday, January 17, 2003, at 02:39 PM, Nick Sasso wrote:

> ----- Original Message -----
>>> Thank you for checking that detail.  Quick, anyone name ONE food
> that
>>> is edible/palatable at 185F+ internal temperature :o)
>
>> From: "Daniel Myers" <doc at medievalcookery.com>
>> Pizza?
>>
>> - Doc
>
> That would be a good, one, but I don't think it would get to the 185F
> internal, because meats and vegetables I would imagine would be close
> to
> scorched and chewy.  I think I will do some checking on that . . .
> could
> be a fun research little jaunt.

Pizza ovens are normally kept near 500 degrees F, and the pizzas cook
for about 15 minutes.  I read an article once that explained why it
seems to be so easy to burn your mouth on pizza - it concluded that the
layer of cheese and the crust act as insulation, keeping the sauce from
cooling.  By the amount of steam that I've seen coming from the sauce
on a slice of pizza I would guess that the sauce is pretty close to its
boiling point - say 190 to 200 degrees F.

Yup, got to measure it to be sure.

- Doc


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  Edouard Who Is Not Lainie's Edouard (Daniel Myers)
  http://www.medievalcookery.com/
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