21
A health inspector told me my bain-marie water was way too hot... like 190 degrees. I thought hotter was cleaner, but he said it was cooking the food and wasting energy. Dropped it to 165 and my soups taste better now.
3 comments
Log in to join the discussion
Log In3 Comments
zara_hill4625d ago
My old boss at the diner used to keep the soup wells steaming hot, said it killed germs. I read a food safety manual later that said holding temps above 180 can actually break down the proteins in the food, makes it taste grainy. That 165 mark is the sweet spot, keeps it safe without turning your chili into rubber. Makes total sense that your soups improved.
5
kevinc8425d ago
Wait, 165 is the actual safe zone? I always cranked it up way higher just to be sure, like that diner boss. No wonder my soups taste off after sitting for a bit. That explains so much about why restaurant chili always seems better. Kinda wild how a few degrees can totally wreck the texture.
3