Timeline for How to store batter (contains raw eggs) under 41 degrees F?
Current License: CC BY-SA 3.0
9 events
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
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| Oct 5, 2016 at 20:25 | comment | added | Lyall | @Paparazzi As do I on other stackexchanges... lol | |
| Oct 5, 2016 at 20:22 | comment | added | paparazzo | Answer as many questions as you like. Don't base protocol on me. I get down voted a lot and questioned by mods. | |
| Oct 5, 2016 at 20:05 | comment | added | Lyall | @Paparazzi I know you didn't down vote - I appreciate it thanks :) I have no experience of health inspectors or professional equipment so just went with what I know to try and answer. I'm perfectly happy to up-vote a more suitable answer (and ask for further clarification before answering future questions if necessary) | |
| Oct 5, 2016 at 19:54 | comment | added | paparazzo | I did not down vote you down and the question is not clear. It is the only thing that makes sense to me for the inspector to say ice. | |
| Oct 5, 2016 at 19:49 | comment | added | Lyall | @Paparazzi Ah ok, in that case my answer isn't ideal - the question doesn't give an indication as to scale/volume. | |
| Oct 5, 2016 at 16:34 | comment | added | paparazzo | Pretty sure this is container in a cooks station and the under fridge is not big enough. | |
| Oct 5, 2016 at 13:44 | history | edited | Lyall | CC BY-SA 3.0 |
added 1 character in body
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| Oct 5, 2016 at 13:37 | history | answered | Lyall | CC BY-SA 3.0 |