img_0085.jpg
This is how you shock cool a huge batch of sauce suiza so you can put it in the refrigerator without bringing all the rest of your food up to room temperature. Also prevents cooling on the counter where it would linger in the danger zone (40 to 140 F – where bacteria multiply like crazy) which is a big no-no. Food safety first!
This entry was posted
on Friday, January 25th, 2008 at 4:40 am and is filed under .
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
