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Sodium occurs naturally in many foods and is also added in the form of salt. The sodium content of food has important implications for health.
You could make an ice point or slurry. Even then there could be several degrees difference in the real and the theorectical, or percived.
To kill most harmful germs, high food temperatures (165°F to 212°F) can be achieved by boling, baking, frying and roasting. Refrigator temperature should be at 40°F or lower. Freezer temperature should be at 0°F or lower.
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