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Thread Number: 79116
/ Tag: Small Appliances
Pyrex vs steam |
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Post# 1030450 , Reply# 2 4/21/2019 at 16:00 (1,830 days old) by ea56  (Cotati, Calif.) |
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Jim,
you are right on about the pyrex and heat tolerance. My pyrex bake ware is all at least 20 years old and some is 35 or more years old. Knock on wood, I’ve never had any of it break due to heat. In fact, yesterday, I baked a pie shell at 450 F, after I’d chilled it first for about 30 mins., no problem.
And your advice about food holding temps. cooked food is what I’ve always followed, and what my husband has learned at trainings from the Hilton for the last 31 years. One thing I do to get cooked food cooled off ASAP, before refrigeration, is to put the vessel in which it was cooked in a sink full of cold water, and change the water as it gets warm, until the food is cooled down so the pan isn’t hot to the touch. This works for soups, beans, stew and sauces/gravies. Anything that I can’t do this to gets covered and refrigerated right after the meal. Eddie | ||
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