Food prep

[bunsen_h]

I've noticed that a lot of the ready-to-cook food items now carry warnings about how well-cooked the food has to be to be safe.

But how do I measure the internal temperature of, say, ravioli immersed in boiling water, to make sure that it's at least 74°C?  (Just 73° wouldn't be safe.  Or just waiting until it floats and has a reasonable texture for eating.)  Or the internal temperature of a pizza in the oven?  These would be tricky to measure even with the resources of a well-equipped lab.
 

Comments

[pameladean]

I too have puzzled over this problem. My mock chicken patty that cannot be cooked in the microwave longer than a mintue and five seconds lest the edges turn as hard as a rock must reach, I am informed, an internal temperature of 160 degrees. Uh-huh.

I'd be more worried if I were dealing with animal products, but as it is I mostly roll my eyes a lot. I suspect they are trying to avoid liability issues.

P.

[bunsen-h.livejournal.com]

I suspect they are trying to avoid liability issues.

I imagine so. If someone became ill after eating a product, rather than deal with "but how do you know that it was our product that made you sick?", they have another out: "Well, we warned you that it was unsafe unless it was heated to blahblah degrees; was it that hot? How do you know?"

I have the same reaction as you re: vegetable (vs. animal) products. I know that pastes and things with undercooked eggs are a risk, but I tend to assume that if a dish was well-cooked and has been largely undisturbed since it was still quite hot, it's probably safe for a little while at room temperature.

[pameladean]

'Cause it's so easy to stick a meat thermometer into a veggie patty, yeah.

I think just about anything is deemed safe at room temperature for two hours, and some things for longer. I tend to be a little cavalier about vegan stuff that I cooked myself, as long as I did cook it thoroughly, but I get very paranoid about eggs.

P.

[dewline.livejournal.com]

A lot of people with varying levels of cooking skill are likely puzzling over these things from time to time. Whether or not the fact that cooking food has always seemed equal parts art and science helps matters...?