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apprentice_tycoon
Posts: 3,300 Forumite
My daughter has just started Uni and is finding it diffcult to know when food is cooked enough to be safe so she's cooking things to a frazzle 'just to be sure'.
This is because her elder brother gave himself food poisoning twice while at Uni, on both occasions it was because he was a bit careless with heating bolognese sauce through properly.
I've explained the simple rules that she needs to follow and she's perfectly OK with food handling and sanitizing - she just lacks the experience of knowing the difference between something being cooked safely and being cooked until it's inedible.
The question is - would a food temperature probe help?
This is because her elder brother gave himself food poisoning twice while at Uni, on both occasions it was because he was a bit careless with heating bolognese sauce through properly.
I've explained the simple rules that she needs to follow and she's perfectly OK with food handling and sanitizing - she just lacks the experience of knowing the difference between something being cooked safely and being cooked until it's inedible.
The question is - would a food temperature probe help?
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Comments
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It would but I do not know offhand what the safe temperatures are.
You can get one here. http://www.maplin.co.uk/Search.aspx?criteria=food%20thermom&doy=10m11&source=15I used to be indecisive but now I am not sure.0 -
I've bought a temperature probe for her from ebay but can someone tell me what temperature cooked food should reach to make it safe?0
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Think its about 70 C as far as keeping it hot enough to not have bugs on, but Im sure the website link above tells u, cuz obv the 70 is after its cooked0
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OOO u can get meat thermometers too, the hand moves as temp increases so if ur roasting chicken u wait till the hand is on the roast chicken or a bit above0
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Just cook it until it's too hot to touch.Happy chappy0
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When cooking look to heat to over 70ºC and when re-heating over 80ºC. If chilling food to eat at another time it's best to cool at ambient temperatures and within 90 minutes place it in the fridge. Do not place it warm in the fridge however since this can increase the temperature in the fridge (and therefore risk all the food within) plus it can cause condensation that can spread bacteria to any uncovered food (always keep it covered up
).
Hope that helps. TBH I cook until I can see the steam rising and have a quick taste to check it's hot enough.
Best of luck,
Ww0
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