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by wonnor
1400 days ago
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I have no experience with this subject, but I don't think hot food needing to be "held" at 135°F has any implications regarding the cooking temperature. The document you linked seems to be forbidding holding TCS food below 135°F for more than 4 hours. |
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>Cook rare beef to at least 130°F
https://www1.nyc.gov/site/doh/business/food-operators/food-s...
I realize it says temporary, but you can check the full guidelines where it says that 130°F is only permitted if you cook it for 112 minutes.