[Sca-cooks] food safe temperature
Phil Troy / G. Tacitus Adamantius
adamantius.magister at verizon.net
Mon Dec 20 08:55:33 PST 2004
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
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