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Sous-Vide Cooking & Safe Food Temps
BobS
Posts: 2,485
Here is an interesting link about this cooking technique and it has an excellent discussion about safe food temp and time.
http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
http://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
Comments
-
Sous vide is something I've been edging towards for awhile. Just got a digital temp controller for my slow cooker, in which I've been doing manually controlled low temp cooks.
As the linked article shows, food can be done safely at lower than "safe" temperatures if one is willing to wait for the longer cook.
See also:
http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/
where you will see that beef at 130 F needs at about 2 hours to be safe.
I've done a few cooks where I have seared the sous-vide meat on the Egg for finish. I have been quite pleased. -
Can I ask where you got the digital temp controller?
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http://www.auberins.com/index.php?main_page=index&cPath=13&zenid=5f666fd2ef7d3e8c9a1cf5a9ad3f3629
Just got the cheapest. In tests so far, w. my slo-cooker set to high, if set to 135 F, the temperature varies from 136 - 139. Not too bad. -
Thanks. I bookmarked the location for the controller.
I am not sure if I will get one, but you never know.
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