This visit gave me an opportunity to spend a whole day at the Culinary Museum at the Johnson and Wales University in Providence. There were several old food equipment in the museum, most of them look so different from the ones that we see now. They have transformed into user friendly and energy saving versions and have become much more affordable. I found the interiors of the refrigerator particularly interesting.
We spend a lot of time educating public on how to segregate raw meat from ready to eat foods. Where did the covered meat trays and the labels go?
The stuffed up refrigerators used at home prevents air circulation and increases the probability of bacteria spreading from raw food to cooked food, right?
