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WolfeCrick · 02-04-2009, 11:21 PM

Mike - it's great to see you blogging again here, after we spoke at Ellacoya and talked about that dust-up late last year. I'm glad you overcame your hesitancy to remain involved in the forums here after that.

As a twenty year vet of the industry, I think it's great that you actively seek to communicate to the public via BOTH advertising and blogging.

Nadia - I'd be curious to engage you and the other chef sometime in the foodborne illness research on bakers. I've always disagreed with wrapping bakers in aluminum foil. Guess it's a part of my upbringing in Montana (gotta LOVE those 50 count jumbos from Idaho) and part of my professional training. I've been taught and believe that a baker only needs to be scrubbed well, dried off and baked unwrapped in a hot oven to be perfectly tasty and foodsafe. I agree that wrapping them in foil (a standard practice in New England) is unsafe for the following reasons:
1) many cooks are untrained to wash them
2) wrapping them traps moisture
3) the standard practice of letting them sit on top of the oven for hours during service - WRAPPED in foil - produces an environment for bacterial growth

Anyway - LP is doing all the right moves in these hard times. Stay focused on making great food, good service and communicating with the public.

02-04-2009, 11:21 PM	#25
WolfeCrick Junior Member Join Date: Nov 2008 Posts: 7 Thanks: 0 Thanked 0 Times in 0 Posts	LP dust-offs and bakers Mike - it's great to see you blogging again here, after we spoke at Ellacoya and talked about that dust-up late last year. I'm glad you overcame your hesitancy to remain involved in the forums here after that. As a twenty year vet of the industry, I think it's great that you actively seek to communicate to the public via BOTH advertising and blogging. Nadia - I'd be curious to engage you and the other chef sometime in the foodborne illness research on bakers. I've always disagreed with wrapping bakers in aluminum foil. Guess it's a part of my upbringing in Montana (gotta LOVE those 50 count jumbos from Idaho) and part of my professional training. I've been taught and believe that a baker only needs to be scrubbed well, dried off and baked unwrapped in a hot oven to be perfectly tasty and foodsafe. I agree that wrapping them in foil (a standard practice in New England) is unsafe for the following reasons: 1) many cooks are untrained to wash them 2) wrapping them traps moisture 3) the standard practice of letting them sit on top of the oven for hours during service - WRAPPED in foil - produces an environment for bacterial growth Anyway - LP is doing all the right moves in these hard times. Stay focused on making great food, good service and communicating with the public.