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pan-seared tuna http://cookaholics.org/viewtopic.php?f=38&t=4130 |
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Author: | Gerard [ Sun Jul 19, 2015 9:20 am ] |
Post subject: | pan-seared tuna |
Hi all, I'm planning on pan-searing some tuna as part of a salad nicoise. I usually like the center pretty pink - around 100 degrees(?). Is there any problem making the tuna ahead of time and letting it sit in the refrigerator for a few hours - both in terms of color and safety? Thanks in advance! Gerard |
Author: | Paul Kierstead [ Sun Jul 19, 2015 10:34 am ] |
Post subject: | Re: pan-seared tuna |
I've certainly done it and the color was fine. I can't imagine safety would be a big issue so long as the total time spent in the danger zone was kept under 3 or 4 hours. |
Author: | Gerard [ Sun Jul 19, 2015 1:17 pm ] |
Post subject: | Re: pan-seared tuna |
Perfect! Thanks so much! |
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