Tag: Pasteurised egg

Temperature control – Cooking with soups, stocks and eggs

Jan 20, 2009

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by

Not Delia

in Food hygiene, Temperature control

Soups and stocks It is much safer to prepare soups and stocks in small quantities and throw away any left over at the end of the day. [Hmmm, if it’s stored properly in the fridge or freezer there’s no real need for the home cook to throw it away.] It is bad practice to top…
A good egg? Part One: salmonella

Aug 14, 2008

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by

Not Delia

in Chewing The Fat (Editorial), Food Facts

What’s the risk of salmonella food poisoning from eggs? Here’s the answer.