Thread: Food and Drink New cooking methods ... sous vide
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Old 05-23-2015, 06:01 PM   #422
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Quote:
Originally Posted by Fire Me Boy! View Post
Under 130 is in that danger zone and cannot pasteurize. What are you cooking?
Chuck Roast.

It's running again and will go for another 22 hours or so before I serve it tomorrow. At 132 degrees, that should be plenty of time.

With that big a slab o' meat, I don't expect the internal temp of the meat dropped much at all. At 132 I'm above that pasteurization threshold and it will be in there for enough time (especially after already being in there for about 18 hours at 132) to be clear of any microbial issues.
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