![]() ![]() I realised our on-set lives are run like military or culinary operations. In an existential moment, I drew the parallels between the kitchen and the film set. "Most likely, the stuff on your eggs was made hours ago and held on station," he wrote, meaning that it sat the whole time near the egg cook, somewhere close to room temperature. Jonny> I can't pinpoint how I discovered Bourdain, he was just there one day, and then I found myself reading his book 'Kitchen Confidential'. It doesn't happen in practice, Bourdain said. That would be time-consuming, however, and unrealistic during a busy brunch rush. ![]() In fact, Bourdain suggested that he'd be OK with hollandaise sauce if chefs made it to order. If the line cooks refrigerated the sauce or kept it in bacteria-killing heat, it would break. Instead, he's worried about the fact that hollandaise sits out during the entire brunch service. ![]() After all, the USDA also says egg suppliers can eliminate salmonella risk by pasteurizing their eggs, but Bourdain doesn't talk about that. But Bourdain wasn't thinking about the salmonella risk here. The agency even mentions hollandaise sauce by name. by Anthony Bourdain (Author) 7,945 ratings Part of: Kitchen Confidential (1 books) See all formats and editions Paperback 9.39 157 Used from 1.50 33 New from 4.01 9 Collectible from 18. Department of Agriculture (USDA), which asserts that no one should eat foods containing raw eggs. ![]() You might guess that Bourdain is taking his cue from the U.S. ![]()
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