What is the temperature range for food not to burn your mouth?
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I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instead.
For example, if I'm serving a hot drink or a soup/stew which was recently simmering or boiling, what temperature should I let it cool to before serving?
I made myself some spicy chicken and macaroni soup, and put it in a bowl while it was still boiling. I put a thermometer in it as it cooled and I started to eat. I figured the soup was a good thing to test as I could take big bites that included liquid and solids that required chewing.
I took a bite every minute or so and noted the temperature, and I repeated with boiling soup after it had reached "too cool to enjoy".
