[Sca-cooks] food safe temperature

[Phil Troy / G. Tacitus Adamantius]

Also sprach Wanda Pease:
>  >
>>  His other concern, obviously, would be that if the food is too warm, it
>>  might be spending too much time at the dangerous temps on the way down to
>>  40-50 degrees.
>>
>>
>>  Saint Phlip,
>>  CoD
>
>I understood about the food being warm.  I guess I was wondering why (aside
>from being a not normal food storage spot) having a hot casserole go into a
>cold car overnight would be different from the hot casserole going into a
>cold fridge?  Not that most of us would do that anyway since it would waste
>electricity.

It wouldn't be especially different, but that doesn't necessarily 
mean it would be safe. Then, there's the fact that we don't know 
whether we're talking about a two-quart casserole or several big ol' 
aluminum roasting pans of the stuff (I believe 350 servings were 
mentioned?). Are they stacked one directly on top of another? I'm 
mainly trying to consider the possible unsafe aspects of all possible 
scenarios, not because I love shooting things down, but rather 
because I love thinking outside the box, love food, love most people, 
and dislike food poisoning.

>Not trying to be confrontational at all, just curious.

Of course, and that is admirable. Questions show me people are listening! ;-)

A.

-- 




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