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Old 01-08-2016, 02:13 PM   #1
Fire Me Boy! Fire Me Boy! is offline
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More and more people I read have said that Keller's largely full of shit in that book.

Essentially they figure he's lying on all of his temperatures for legal reasons (doesn't want someone to screw up, get sick and get him sued) so you can't trust anything in the book.

Nobody seems to think he's cooking things the way he says he's cooking them in that book, but rather he's taken his recipes and modified them to try to do them w/ more 'USDA' sort of guidelines that make the recipes largely worthless.
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.
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Old 01-08-2016, 02:19 PM   #2
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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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Old 01-08-2016, 02:22 PM   #3
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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.
I haven't done it for that long, but I have done medium rare chicken. My personal opinion is the texture of chicken is really off-putting 140 and below. My favorite for chicken breast is 145. I haven't done much dark meat sous vide.
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