Thread: Food and Drink New cooking methods ... sous vide
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Old 01-08-2016, 02:19 PM   #5
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Quote:
Originally Posted by Fire Me Boy! View Post
Very possibly. Safety, meh. Anything over 130 is pasteurized with enough time, so I don't get too caught up in that. I'm not cooking chicken sous vide to 165, and I'm not cooking pork sous vide to 160, no matter what anyone says.
That's my thought. Baldwin's pasteurization tables are handy but other than that, I just don't think I'll get much out of his book.

I've thought about doing chicken at like 135 for 18 hours just to see what I get out of it. The idea of medium rare chicken isn't very appealing, but I'm also conditioned against it.
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