[Sca-cooks] food safe temperature

[Phil Troy / G. Tacitus Adamantius]

Also sprach Brett McNamara:
>The goal here is the have as much water move past the outside of our
>pot as possible.  If there's lots of water the sink can hold, it wont
>drain very quickly and the water wont change very fast.  Fill the dead
>space with other kitchen stuff that could use a bath.  You don't want
>anything touching the pot to be cooled, but you do want stuff take up
>room that would otherwise be filled with water.
>
>Now fill the sink with cool water.  Once it's up to the rim of the
>pot, put the plug so it can start to drain.  The goal is the have the
>tap running and the water level remaining constant.  Thats it, now
>wait.  You can speed things up a little by having a volunteer stir the
>pot.
>
>If you've tried the ice bath, even with salt for extra cold, this
>approach should be much more efficient.

This is basically what I was thinking of, although I doctored it to 
specifically address the sweet potato question (in that I assumed 
relatively low-sided pans would be involved).

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