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Message
Cooking hash browns to internal temp of 165
Posted on 3/26/13 at 9:27 am
Posted on 3/26/13 at 9:27 am
Do you have to follow this?
I bought some of the pre-cut ones at the store because I wanted to make a big breakfast the other day.
The bag says to cook them to an internal temp of 165 degrees. It's kind of hard to get a cooking therm. into a little shred of potatoes.
I've always wondered this about foods that have a suggested internal cooking temperature. Obviously for some foods, it probably matters.
I can't see how potatoes that are a bit not cooked all the way can be bad for you?
I bought some of the pre-cut ones at the store because I wanted to make a big breakfast the other day.
The bag says to cook them to an internal temp of 165 degrees. It's kind of hard to get a cooking therm. into a little shred of potatoes.
I've always wondered this about foods that have a suggested internal cooking temperature. Obviously for some foods, it probably matters.
I can't see how potatoes that are a bit not cooked all the way can be bad for you?
5
Posted on 3/26/13 at 9:30 am to Chair
I mean you won't get sick or anything.
Posted on 3/26/13 at 9:34 am to Chair
I'd imagine that's a CYA thing for the hash brown maker.
Posted on 3/26/13 at 9:37 am to Chair
Those are HACCP guidelines set by a lawyer committee. As long as they are fully cooked you should be ok. The worry has increased over the past few years with the increase in food born illness from vegetables that are commercially prepared for home cooking
Posted on 3/26/13 at 9:39 am to Chair
probably just Food regulations for legal purposes. I've always just cooked hashed tators in a skillet on medium high for about 10 minutes, that gets em not too crispy or too mushy, just right.
Posted on 3/26/13 at 9:41 am to BottomlandBrew
It's not just a CYA, it's a basic food safety practice. Those potato shreds were peeled & processed in a factory, where high volume is the rule. Volume increases exposure. And with frozen foods, you can't guarantee that some person along the supply chain didn't allow the stuff to defrost and then refreeze, again increasing the potential for bacterial growth (ie, letting 'em sit on a pallet in the back of Winn Dixie while someone went on break, or you drive home took 45 minutes in August with the potatoes in your trunk).
Anyway, if you actually cook the hash browns in a skillet until they're browned, you'll well exceed 165, no need for a thermometer. Insufficient temp problems tend to arise with microwaving--often microwaved items might reach a food-safe temp in one area, yet other parts of the dish aren't fully heated.
Anyway, if you actually cook the hash browns in a skillet until they're browned, you'll well exceed 165, no need for a thermometer. Insufficient temp problems tend to arise with microwaving--often microwaved items might reach a food-safe temp in one area, yet other parts of the dish aren't fully heated.
Posted on 3/26/13 at 9:50 am to hungryone
This is correct
Basic food HACCP
Unfortunately written by lawyers these days
Basic food HACCP
Unfortunately written by lawyers these days
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