[Sca-cooks] food safe temperature

[Phil Troy / G. Tacitus Adamantius]

Also sprach a5foil:
>Adamantius scripsit:
>>  I once had a wonderful time persuading an executive chef and general
>>  manager that they needed a wort chiller for stockpots...
>
>Usually I just stick the pot of hot whatever in the "solar" -- floor
>directly over the outside air, glass windows, gets very cold in the winter.
>I never thought of using the wort chiller. Thanks for the idea.
>
>Cynara

This was after all stock making became "my job", even though it had 
never been in my job description at that particular establishment, 
but it was noticed that the stocks I made stayed fresh for several 
days after the ones made by the other cooks went bad. They also used 
to do horrible things to five-pound boxes of shrimp, BTW.

If you are going to use a wort chiller, ideally, you have to have a 
dedicated chiller for meat, or at least take a great deal of trouble 
making absolutely sure it's clean before using it for brewing. Fats 
in beer do bad things. For this workplace, it wasn't a problem 
because they didn't make beer (and it would have looked pretty weird 
in the corporate setting...

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