Timeline for Can one preserve food by periodically heating it?
Current License: CC BY-SA 3.0
6 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Sep 10, 2011 at 13:43 | vote | accept | Fitri | ||
| Aug 14, 2011 at 17:50 | history | edited | BobMcGee | CC BY-SA 3.0 |
bolding to emphasize fast heating
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| Aug 14, 2011 at 17:23 | comment | added | Aaronut | The tag has both. FAQ and wiki. The wiki kind of sucks right now so feel free to edit away. | |
| Aug 14, 2011 at 17:15 | comment | added | BobMcGee | @Aaronut: An excellent point, I'll edit my answer to reinforce this. By the way, is there a good place I can collect all the food safety info? Like, maybe an FAQ or tag wiki? | |
| Aug 14, 2011 at 17:13 | comment | added | Aaronut | Everything here is correct, and I'd like to draw attention to the fact that heating the food up to cooking temperature is critically important here. If you heat it up to any less than 60° C then you are literally incubating more bacteria. Also, doing this every 6 hours seems a bit silly as all food lasts 1-2 days in the refrigerator anyway. | |
| Aug 14, 2011 at 17:09 | history | answered | BobMcGee | CC BY-SA 3.0 |