[Sca-cooks] food safe temperature

[Bill Fisher]

On Sun, 19 Dec 2004 22:15:49 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> I once had a wonderful time persuading an executive chef and general
> manager that they needed a wort chiller for stockpots...
> 
> Adamantius

I helped with a feast in a renovated Boy Scout camp in Central PA,
camp Bayshore.  Their kitchen is incredible.  They had a soup-for-
hundreds pot what was self heating, stirring, and a few other self's
in there too.  From what I saw on the control panel, you could flush
the jacketed soup pot with cool water to cool down the contents of
the pot.  

I guess it is more of a vat than a pot, you could parboil a calf 
in it.

Or make a serious batch of beer.....

Cadoc
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