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Author Topic: "Sauce Boil"  (Read 2261 times)

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Offline wb54885

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Re: "Sauce Boil"
« Reply #40 on: April 18, 2021, 03:40:21 PM »
5-6 hours oughtta do it!

I’ve worked at a couple places that always pulled their sauce out onto the counter to warm up, while most others kept it in a line cooler along with everything else the whole time. The few who let it sit out, I always wondered but never asked what the deal was. A quick search just now brought up some FDA guidance that says “sliced tomatoes,” which I assume includes pizza sauce, can be pulled from and held outside of refrigeration for up to 4 hours before being thrown away, and up to 6 hours if the ambient temperature never gets above 70 degrees F. Maybe that’s what’s going on—places know they’re going to go through the amount they pull in less than 4 hours, so they do what they can to let it warm a bit before saucing pies with it.
Every oven is a law unto itself and only itself.

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