In the restaurant I work in, leftover baked potatoes are cut in half at the end of day and refrigerated to prevent botulism. I know this is a serious risk, i find while searching google, in "baked potatoes wrapped in aluminum foil," but what about a Yukon gold I've par-boiled tonight, that's cooling whole in the refrigerator a plastic zip-lock bag so lunch can be made faster tomorrow?
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Potatoes/Botulism
- chefedb
-
- Retired Chef
- offline
- Joined 4/2010
- Location: West Palm Beach/ Florida
- Posts: 3,642
- Select All Posts By This User
Don't know where you got this info re botulism? The purpose of splitting is so more surface is exposed therefore it cools a lot faster . Bakers should NOT be wrapped in foil> At least not in a classy operation. First when wrapped they do not bake, they steam. They should be washed well ,as like me some people eat the skin. rubbed with oil and sprinkled with salt, both for texture and taste.. Some people bake them on kosher salt . A real baked tater should be fluffy when cut into
Re the Yukon Gold or any other kind, steam or cook almost all the way thru, put pot under cold running water let get down to room temp or below,put on a wire rak on top of sheet pan and put in fridge. Forget plastic bag it is not needed. To reheat just put back in steamer or boiling water. A good baker should be fluffy on the inside., and should not be all cooked at same time for service it should be staggered so they dont sit around and get soggy and pasty. If dinner service is 6 to 10 cook x amount every hour so they are fresh and don;t sit around for 4 hours.. It's little things like this that make a quality place and good dining experience for the patron.
This is home use, purpose 100% to make my lunch between my two jobs to cook in minutes. so simple question, is it safe to eat? or have i made a potential time/temperature error filled with botulism and cause harm to me and my lady friend?
though i will keep all that info under my hat should i find myself in charge of what i'm trying to make a quality place.
- cheflayne
- Professional Chef
- offline
- Joined 8/2004
- Location: back from Caribbean to Sierra foothills
- Posts: 813
- Select All Posts By This User
The botulism threat that occurs with foil wrapped potatoes happens when people put the potatoes away in the refrigerator for the night without unwrapping the potatoes first. The bacteria that causes botulism is naturally occurring in the soil (easy to be on a potato skin) and needs a warm low oxygen environment (wrapped warm in foil overnight) to form the spores that become the toxin that is botulism.
The whole Yukon potato boiled and put in the refrigerator for the night will be fine as long as you don't seal it up in a zip lock bag, merely put it on a shelf in the refrigerator unwrapped and uncut to cool.
- ChefBillyB
-
- Professional Chef
- offline
- Joined 2/2009
- Location: Pacific Northwest
- Posts: 976
- Select All Posts By This User
How onions and a baked potato became sources of botulism poisoning
by Roger W. Miller
The other botulism case involving an unlikely suspect, the potato, occurred in Baton Rouge, La., in May of this year. A 37-year-old woman was hospitalized with slurred speech blurred vision and respiratory problems--all signs of botulism. The woman had eaten lunch with a friend at a local restaurant. The friend had not become ill, although the two had exchanged food. What they had not exchanged was the baked potato which, the victim had remarked, was "screwed up."
But the potato was suspect before that remark was learned of. The owner of the restaurant, when contacted by health authorities, explained that he had prepared the potato differently on that day. It seems the two women had come into the restaurant before opening time. They were served nevertheless. The baked potato selected was one that had been left over from the day before. At it had previously been baked in a foil wrapped, the owner merely reheated it before serving. It had remained at room temperature overnight.
Those circumstances seemed right for activation of the botulinum spores. And sure enough, a foil-wrapped baked potato was recovered from the restaurant's garbage and sent to FDA's Dallas district laboratory, where an analysis was positive for type A botulinal toxin, the same type recovered from the victim.
- chefedb
-
- Retired Chef
- offline
- Joined 4/2010
- Location: West Palm Beach/ Florida
- Posts: 3,642
- Select All Posts By This User
Left out overnight and non refrigerated, Dont use foil anyway even home. You don't need it.
I didn't use foil, but i did put it in a ziplock. I ultimately didn't use it, and just cooked a fresh potato for this, only took about a half hour anyways.
It would have been fine. I store leftover potatoes in ziplock bags all the time. Let cool to room temp, into the bag and into the fridge.
- Potatoes/Botulism
Recent Discussions
- › Asking for a raise 15 minutes ago
- › Nicoise salad 1 hour, 17 minutes ago
- › Update from a 19 year old. 1 hour, 45 minutes ago
- › cheap but sharp and durable.... 2 hours, 5 minutes ago
- › wedding cake disasters 2 hours, 47 minutes ago
- › Deconstructed Clam Chowder 2 hours, 54 minutes ago
- › ***Dont forget about FIDO*** =) 3 hours, 59 minutes ago
- › Buying "good" steak knives 4 hours, 2 minutes ago
- › The Boardsmith boards 4 hours, 8 minutes ago
- › **FIVE INGREDIENT CAKE** pssst....no baking powder or baking soda =) 4 hours, 17 minutes ago
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




