So one of the first bits of theory you learn in culinary school (and the industry) are the various safe temperatures for foods, and there’s a range between which bacteria can thrive, and that’s to be avoided. So much so they call it, and I…
Welcome to the latest version of my blog. I've had a couple in the past. They start off strong, but I end up getting in my head about what to write and how good it needs to be that they petered off and ended up being ignored.
This one hope…