In article >,
Handy Gandy > wrote:

> On Tue, 23 Mar 2010 15:24:39 -0700, Steve B wrote:
>
> > > wrote:
> >>> >> I have a recipe that calls for one cup boipling whole milk. I
> >>> >> normally use 2%, I was wondering if I could use that reducing it a
> >>> >> bit. If so how much should I reduce it?
> >
> > I'd use 2%, but I would not boil it.
> >
> > Steve
>
> If you do not boil it how can you be sure the egg is safely cooked?

Salmonella (assuming that's your concern) is killed at below-boiling
temperatures -- I think it's about 142-146 degrees.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Angel Food Dessert, March 23, 2010