Cooking has got to be one of those pleasures in life that many turn to when they want to relax. Though savouring the delicious meals, desserts and drinks is a pleasure on its own, the way to chop ingredients and mix them together almost seems like creating magic and, once the aroma appears, that’s when you can really feel like a magician, more so when you get to share your food with loved ones and see their contented faces. However, when you’re dealing with a restaurant kitchen in the likes of the one Bradley Cooper is in charge of in Burnt, there are more things that you have to pay attention to before you can enjoy the sight of happy people eating your food.
Running a restaurant may be profitable when you do the right math, but it also brings about certain responsibilities as well, such as managing the budget, getting the proper equipment for the dining area and the kitchen with all the appliances and cutlery supplies, but the most important responsibility has to be the condition of the food, particularly that of what’s considered potentially hazardous food like eggs, fish, meat and dairy products. To be able to make sure this kind of hazardous food is re-heated and cooled safely and is kept at the proper temperatures in a fridge, you can rely on the handy tools called probe thermometers.
As their name suggests, probe thermometers have a probe that can be placed into food to check the temperature. The temperature reading is shown on an LCD display through electronics that convert the data from the probe. In case the food has been cooled in a fridge, it’s important that you measure different parts of this specific food to get proper reading since the top may be cooler than the middle, as well as wait for the thermometer to get to room temperature between measurements of hot and cold food. Getting the right measurement is a skill one gets to learn, it takes knowing the thickness of the food and checking more times for optimal results, and remembering to recalibrate before the first use, including repeating it once a month.
Since you’d be dealing with different kinds of food, exposed to different temperatures, sanitation should be your top priority so that no poisoning bacteria spreads out as for instance when you measure raw and cooked food. You can start out with warm water and detergent washing and sanitising of the probe with alcoholic swabs, drying it out with a clean towel and do regular maintenance by checking the batteries.
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