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Old 11-13-2006, 03:19 PM   #1
somebody shut me the fark up.
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Join Date: 07-21-04
Location: Keller, Texas
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.
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