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Re: Request: Caesar Salad Question

Misc.
the main concern is, of course, the salmonella pathogen; however, you can buy pasteurized eggs, or use eggbeaters with the same results. I have even made Caesar salads without the egg and really couldn't tell much difference. In order to be safe from salmonella, the internal temperature must reach 165 degrees F. for 5 seconds. Coddling does not accomplish that. good luck and have a nice Thanksgiving
MsgID: 0011318
Shared by: haines clausen
In reply to: Request: Caesar Salad Question
Board: Cooking Club at Recipelink.com
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