View Single Post
Unread 11-13-2006, 03:19 PM   #1
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default Deep frying question

Question is for an establishment that serves fried chicken tenders that are batter dipped on site. If the tenders are battered to order, how safe is it to keep using the same batter in the bowl for the next order, and so on? What if the bowl is kept on a prep table at kitchen temp? Should the batter be discarded at certain intervals? Chicken from fridge to bowl to fryer.
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote