By Chad Robertson, Elisabeth Prueitt, Eric Wolfinger
For the house or specialist bread-maker, this is often the booklet of the season. It comes from a guy many deliberate to be the simplest bread baker within the usa: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a urban that is familiar with its bread. To Chad, bread is the basis of a meal, the guts of everyday life, and every loaf tells the tale of the baker who formed it. He built his certain bread over twenty years of apprenticeship with the best artisan bakers in France and the USA, in addition to experimentation in his personal ovens. Readers should be astonished at how elemental it really is. 100 photos from years of trying out, educating, and recipe improvement offer step by step suggestion, whereas extra recipes offer concept for utilizing up each scrumptious morsel.
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The bacteria are hard to destroy because they are not always killed by cooking. qxd 18 2/19/03 CHAPTE R 2 7:52 AM Page 18 Sanitation and Safety Source of bacteria: soil, fresh meats, human carriers. Foods usually involved: meats and poultry, reheated or unrefrigerated gravies and sauces. Prevention: Keep foods hot (above 140°F/60°C) or cold (below 41°F/5°C). Streptococcal (Strep) Infections The symptoms of this disease are fever and sore throat. Sources of bacteria: coughs, sneezes, infected food workers.
The purpose of this step is to keep the wash water cleaner longer. 2. Wash. Use warm water at 110°F to 120°F (43°C to 49°C) and a good detergent. Scrub well with a brush to remove all traces of soil and grease. 3. Rinse. Use clean, warm water to rinse off detergent. 2. 4. Sanitize. Place utensils in a rack and immerse in hot water at 170°F (77°C) for 30 seconds. ) 5. Drain and air dry. Do not towel dry. This may recontaminate utensils. Do not touch food contact surfaces of sanitized dishes, glasses, and silverware.
Use sanitary, chlorinated water. Cook foods to safe internal temperatures. Trichinosis (Parasite) This disease is often mistaken for the flu at first, but it can last for a year or more. It is caused by a tiny worm that becomes embedded in the muscles. Source of contamination: infected pork from hogs that ate unprocessed garbage. Modern farming practices have eliminated most, but not all, of this problem. Foods usually involved: pork products. Prevention: Trichinosis organisms are killed if held at a temperature of 137°F (58°C) for 10 seconds.