a' Point

17
6
Joined Aug 12, 2017
A Point – a French term used to describe food cooked just to the point of perfect doneness.


is a stupid thing to have in a text book, cook your chicken to an internal temp of 160 degrees Fahrenheit to kill salmonella
not sure where metric system sets the death of salmonella at 41 or 42 71.1?
 
Last edited:
2,485
1,095
Joined Jan 8, 2010
I have no idea where you got the info from that the metric system says 41-42 oC?
It is very active at those temperatures and all documentation I have (in metric) will give you 69 to 75 oC.
 
17
6
Joined Aug 12, 2017
I have no idea where you got the info from that the metric system says 41-42 oC?
It is very active at those temperatures and all documentation I have (in metric) will give you 69 to 75 oC.


ya thats my bad, did the conversion from 160 incorrectly
 
3
0
Joined Dec 24, 2017
A Point – a French term used to describe food cooked just to the point of perfect doneness.


is a stupid thing to have in a text book, cook your chicken to an internal temp of 160 degrees Fahrenheit to kill salmonella
not sure where metric system sets the death of salmonella at 41 or 42 71.1?
Ok, thanks, that clarifies it. They seem to use too much cooking jargon in this book because it is a text book and want new cooks to learn.
 

Latest posts

Top Bottom