RE: [CH] Pepper oil
Mary & Riley (uGuys@ChileGarden.com)
Tue, 26 Sep 2000 17:48:33 -0700
Think I missed George's point first time around. It doesn't seem to be an
issue of internal contamination. And the _skin_ of the potato, seems to me,
could easily exceed 100C. The article is specific about foil covered
potatoes, so possibly bacterial contamination from the air as the potato
cools, sucking in some slight amount of air?
Or maybe the skin doesn't necessarily reach that temp. Quite possible if,
eg, it's nuked.
Riley
> -----Original Message-----
> From: yoda [mailto:yoda@clark.net]
> Sent: Tuesday, September 26, 2000 5:00 PM
> To: Goslowsky, George
> Cc: Mary & Riley; chilehead
> Subject: Re: [CH] Pepper oil
>
>
> A potato in a 500F oven is no where near 500 unless it is a dried out
> potato.
> So long as water is present in the potato (any water) at sealevel the
> temperature in the area of the water is 212F or less. At sealevel
> atmospheric pressure (14.7 LB/sq inch) water cannot exist in liquid form
> above 212F/100C.
>
> So the air in your oven maybe 500F (I doubt your oven goes to 500C), but
> the steaming hot potato is only 212. Pre-cook your potato for 5 minutes
> inside a pressure cooker at 15 Pound pressure above Sealevel pressure,
> and you are pretty safe, as the temperature will be a balmy 238/240F.
>
> "Goslowsky, George" wrote:
> >
> > I went to the site and read what was there about the improperly handled
> > potatoes, but I still don't understand. If you can safely destroy the
> > bacteria by applying 212+F for 10 minutes, then why is there
> danger from my
> > baked potato heated at 500F for an hour?
> >