Chicken Stock on stove top all week?

On 13 Apr 2011 04:43:52 GMT, notbob wrote:

He lives in Paris. Normal European kitchens (from what I've read and
seen on TV) are more like NYC (city/downtown/Manhattan/apartment)
kitchens than average/everyday/run of the mill American kitchens.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" ha scritto nel messaggio

I think he lives in Cleveland or Cinicinatti or that ilk. Lebovitz lives in
POaris, but Ruhlman kids Bourdain about eateries in his town.

There are splendid kitchens in Europe, but Parisian kitchens rarely number
among them.
 
In article , [email protected]
says...

You think fridges are rare in Paris?

He lives in the USA; according to his own blog website

"Donna and I continue to live in Cleveland Heights with our two kids"

Normal European kitchens (from what I've read and

LOL.

I'd be interested to know what an "average /everyday/run of the mill
American kitchen" is, but I bet the Americans in this group won't agree
on a single definition :-)

Janet
 
Janet wrote:

-snip-

I am reminded of the mathematician who drowned in a lake that was an
average of 1foot deep.

My kitchen is average-- for me.

Jim
 
On 2011-04-13, Janet wrote:


Rhulman's is obviously a single room if he keeps it cool and the rest
of the house warm. In my microchip sized world, the kitchen is part
and parcel of the front room and I don't relish sub 60F living space
except while sleeping. I prefer about 66-68F during day and will not
leave my stock on the stove regardless of how innoculated I might be.
I don't keep chicken stock for a week even when it IS stored in the
fridge. Freeze it or use it, is my take on it.

Along similar lines, I do have one phobia about even refrigerated
foods. I never "double dip" in stored foods. IOW, if I spoon some
salsa from a jar or sour cream from a carton, I use a dedicated spoon.
I never dip a spoon I've tasted from back in the original container.
I find doing so will introduce "whatever" that will cause premature
spoilage.

nb
 
On Wed, 13 Apr 2011 08:09:16 +0200, "Giusi"
wrote:


Okay. I got my food writers mixed up.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Re: [email protected]

Janet wrote:


That's pretty silly. I guess you didn't read up much, including what is
posted by others here in this very thread. I won't repost it for you, you
can read the thread yourself if you want to know what you're talking about.


How so? I never claimed anything. I just pay attention and try to learn both
safe and effective methods for producing good food.

Funny that you seem to be agreeing with me in one of your posts in the other
current thread on chicken stock, "New chicken stock preservation issue." I
guess for some reason agreement is variable and you feel the need to defend
this guy.

MartyB
 
On Tue, 12 Apr 2011 23:23:09 -0500, Nunya Bidnits wrote:


Sure you can. The most common food toxin is Botulism. Not the spores
which are "harmless" by themselves, but the toxin released by the
spores. The toxin is destroyed by heat. Other toxins can be killed
by numerous other methods, even when they're already in the body.

"While the botulinum spores are heat stable, the toxin itself is
heat-labile, so heating a food to 176?F for 10 minutes before
consumption can greatly reduce the risk of illness."
(Or at 150F for 28 minutes)

http://edis.ifas.ufl.edu/fs104

Bye.

-sw
 
Re: [email protected]

Sqmertz wrote:


Not sure it's the most common, but definitely the most dangerous. See
discussion in another thread on staph. Much more likely to find staph toxin
in food as a result of bad handling.


Point - you can't kill a toxin...


I posted several links which showed the toxin can be "denatured" or
inactivated at various temps. The most common recommendation was boiling at
a presumptive 212F for 10 minutes. Howeverthere is a relationship between
time and temp to deactivate bad stuff in food processing, thus, "thermal
death time" calculations. The lower the temp, the longer the time, up to a
certain point, so I'm not saying you're wrong. However you might want to
double check because that sounds more like the time/temp profile for killing
the bacteria itself. Look at both the text description and chart for c.
botulinum here
http://aggie-horticulture.tamu.edu/extension/poison.html.


This is in contrast to some other toxins, for example, (see cite in staph
thread) staph produces a more heat stable toxin.

MartyB
 
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