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In Reply to: Re: reuse mainade? posted by Mark on July 02, 2011 at 19:44:03:
Mark, I'm aware the FDA just lowered the temps for pork which did not come as a huge surprise, I'd always thought it was a bit high.
The thoughts behind what I say come from helping my wife study Safety and Sanitation for her degree in culinary arts and my son study when he was going for his as well. It also comes from being poisoned more than a couple of times from "chefs" who should've done the correct thing but didn't or short cut a couple of steps to save time/money. Yes, I know what Santa Maria cooking is and I'd agree with you, if it's done as you suggest it may be just fine BUT miss the mark in just one of the steps and someone's off to the toilet races doing the midnight two-step or worse.
There's a reason you're told not to bring cooked products and uncooked product into contact with each other which is in affect what you're doing.
It's really not worth the risk in my opinion.
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