talk to me about how the rotisserie chickens in a supermarket are still good after sitting in the hot display rack for like ten hours, are they actually kept hot enough to kill bacteria because it doesn't SEEM like they are
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My understanding (not an expert) is that once you hit 165, you can lower the temperature some without risking bacteria coming back. The lower temperature also kills bacteria, just too slowly to be useful for most cooking.
Now, do I think the racks are kept even *that* hot? No.
As long as you are above 135°F, pasteurization is happening. 165°F is the temperature at which it happens instantly. (Caveat: I have no idea what temp those warming racks are at.)
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Now, do I think the racks are kept even *that* hot? No.