OK, here’s a short essay on food temperatures for:
    •     Storing
    •     Preparation
    •     Cooking
    •     Cooling
    •     Holding
 
Firstly, one notices a number of stages, each with its own parameter, which we will discuss in detail. So, why is all this necessary? The USDA Food Code includes guidelines for these temperatures to help protect the public from food-borne illnesses. Obvious hygienic habits around food aside, the next highest cause in food-borne illnesses is known as time temperature abuse. We’ll limit this discussions focus to meats & poultry; however, the same guidelines apply to all food whether it is prepared commercially or in the home. Pathogens, or any disease-producing microorganism or material, are what we try to minimize to the point where their levels will not affect John Q. Public especially those with compromised immune systems including infants, toddlers; and the elderly.
 
Now having read this far, here’s the magic numbers: 40-degress to 140-degrees, AKA the Danger Zone. No food should ever be in this zone in excess of twenty minutes. To wit, our refrigeration is so cold that when meats are placed in a 400-degree oven the internal meat temperature is below 40-degress for at least five to ten minutes. Check your refrigerator temperature to ensure safe refrigeration levels.
 
Now, our favorite mystery subject—Low & Slow
 
The advantage of low temperature, even-heat applications are:
    •     Optimum enzyme action to naturally tenderize or  in essence “age” meats
    •     Improved flavor, color, and nutrition
    •     More tender and juicier meats
    •     Product shrinks less resulting in significantly greater yield and increased number of servings
    •     Carry-over temperatures are more controlled guaranteeing the final product target temperature, i.e., when you want 160-degrees as the final temperature, that’s what you get
 
Alto-Shaam is reportedly the innovator of the “Cook & Hold” method. This technique uses very even heat distribution at very low cook temperatures allowing the product to slowly rise to an initial pre-set temperature. Once reaching this temperature, the oven cooking temperature lowers to a hold temperature allowing the product to slowly rise to the final target temperature. For example, the sequence for a roast:
 
    •     250-degrees cook temperature
    •     135 degrees initial or cut-off temperature
    •     Lower the oven temperature to a 155-degree holding temperature
    •     Hold for at least six hours, but as many as twelve to eighteen wouldn’t hurt

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