above 140ºF/60ºC or below 40ºF/5ºC to
prevent the growth of bacteria that can
cause food poisoning. When cooling large
quantities of meat stock, the cook should
divide the stock into small portions so that
their temperature will fall rapidly through
the potentially dangerous temperature
range.
Like well-browned meats themselves,
meat stocks and sauces whose flavor
comes from browned pan juices or from
long reduction carry small quantities of
chemicals called heterocyclic amines.
HCAs are known to damage DNA and
therefore may contribute to the
development of cancer (p. 124). We don’t
yet know whether the levels found in meats
and sauces pose a significant risk.
Vegetables in the cabbage family contain
chemicals that prevent HCAs from
damaging DNA, so it may be that other
foods in a well-balanced diet protect us
barry
(Barry)
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