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Scalding is a type of thermal burn caused by boiling water and steam, commonly suffered by children. Scalds are commonly caused by accidental spilling of hot liquids, having water temperature too high for baths and showers, steam from boiling water or heated food, or getting splattered by hot cooking oil. [4]
The temperature of tap water should not exceed 38–45 °C (100–113 °F) to prevent discomfort and scalding. [2] However, it is necessary to keep warm water at a temperature of 55–60 °C (131–140 °F) to inhibit the growth of legionella bacteria.
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
A high-density polyethylene bag was developed that was food safe, would protect the chemical from accidental activation when stored, could withstand the temperatures required during cooking, and was transparent so the service member could easily measure a quantity of water by filling it to a line printed on the bag. [1]: 10
A campfire can be used to boil water, rendering it safe to drink, and to cook food. Fire also creates a sense of safety and protection, which can provide an overlooked psychological boost. [3] When temperatures are low, fire can postpone or prevent the risk of hypothermia.
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower ...
[7] [8] Many cooking oils have smoke points above standard home cooking temperatures: [9] Pan frying (sauté) on stove top heat: 120 °C (248 °F) Deep frying: 160–180 °C (320–356 °F) Oven baking: Average of 180 °C (356 °F) Smoke point decreases at a different pace in different oils. [10]
Water is continuously poured until the hissing stops, then the ashes are stirred to ensure that water reaches the entire fire, and more water is added if necessary. When the fire is fully extinguished, the ashes are cool to the touch. If water is scarce, sand is used to deprive the fire of oxygen. Sand works well, but is less effective than ...