[Sca-cooks] Re: cooker

[Avraham haRofeh of Sudentur]

> I'm curious as to where the "55F" number originally came from.  What
> references I've seen calls anywhere from 100F to 120F "cold-smoking" and
> 150F to 200F "hot-smoking."

Not that he's the be-all-and-end-all, but my favorite TV cook, Alton Brown,
uses 100F as the dividing line - cold-smoking is 80-100F, and hot-smoking is
anything over 100F.

Avraham

*******************************************************
Reb Avraham haRofeh of Sudentur
     (mka Randy Goldberg MD)
RandomTag: Too much of a good thing can be a good thing.



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