Posted by Patrick on August 01, 1998 at 23:56:46:
In Reply to: Re: Reuse? It's your problem. posted by Gerard on August 01, 1998 at 19:17:53:
:
: 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