I'm fired up about this new series. My goal in its development was to publish "one take" videos that are 60 seconds or less. If you chip away at these nuggets of info week by week, you'll be a Culinary Ninja in no time.
Today we discuss a food-safe chlorine solution. If you want the specifics on this as they are published by Servsafe, the program that regulates restaurant sanitation, click here. The gist of it is that we want water that is neither hot nor cold and that contains 50-100 parts per million of chlorine. Check out the video above for just how to do this.