Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sous Vide ??

I have never tried SV, but have been hesitant because it seems to me that most of the "cooks" are done with food sitting in the danger zone for hours on end.  I work in a processed food plant and am aware of the HAACP concerns.  Is there some reason that these guidelines do not apply when cooking SV?
Cedar Rapids, Iowa

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