Posted by Oliver Weber on August 11, 1998 at 16:46:27:
In Reply to: Re: Can you say Lawsuit???? posted by Patrick on August 01, 1998 at 23:56:46:
: : Don't waste your time, just because you have been doing it
that way for thirty years, doesn't mean it is right. Do us
all a favor and throw the Bearnaise out and do it fresh. That
is how the food service industry gets a bad name.
: : I think its questionable whether the eggs are safe in the first place.
: : I don't think 3 hours is long enough to cause a problem, pastry cream is another matter even though its cooked at higher temps. I think if the eggs ARE good then there shouldn't be a problem, never seen it in 30 yrs yet.
: : Cheers, Gerard.
: Gerard,
: I know you have been doing this for years, I also know that if you are
: aware of the chemistry of a bearnaise, you know that to keep it
: edible during service that it must be maintained at about 90 to 100 degrees.
: The National Resturant Association points out to us that this is the
: range for growth for viral, bacterial, and on and on things.
: Why take a product that may or may not be a potential source of illness,
: then incubate it for 3 hours, then reuse it.
: This doesn't seem like a safe way to spend my retirement savings.
: Patrick