Quote:
Originally Posted by dhoward
So....what kind of bacteria can live in brine and withstand a 350 degree dunk in oil?
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I think Vash's concern goes beyond that.
In my experience people with that cavalier an attitude cross contaminate a lot of food stuffs without realizing it.
EX: Grilling chicken. They carry the raw chicken to the grill on a plate and will put the cooked chicken back on the plate without washing it first.