[Sca-cooks] food safe temperature

[Phil Troy / G. Tacitus Adamantius]

Also sprach Martin G. Diehl:
>Sue Clemenger wrote:
>
>[snip]
>
>>  So, if a person (like me) had to cool down some dishes, but
>>  had really limited fridge space, what would be the best way
>>  to do it? Cool it on the kitchen counter to a certain temp?
>>  Cover it and put it out on the (secure) porch (at least in
>>  winter)?
>
>I have seen a cook's toy which is a bottle made of food
>grade plastic and shaped like a paddle.  Fill with water
>... freeze ... place into whatever you want to cool ...
>
>I didn't remember the name, but eventually found ...
>http://www.nafem.org/publications/foroperators/2003_fall.pdf
>(scroll down to the last page and see a "cold paddle" )

I once had a wonderful time persuading an executive chef and general 
manager that they needed a wort chiller for stockpots...

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04