257. Sous Vide Brisket for One Month at 131 °F
Dr. Don and Professor Ben talk about the risks eating sous vide brisket cooked for one month at 131 °F.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
180. Stinky Sous Vide
Dr. Don and Professor Ben talk about the risks of eating stinky sous vide.
Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼
- How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks – Stefan's Gourmet Blog
- Heat resistance of Desulfotomaculum nigrificans spores in soy protein infant formula preparations
- Food Safety Talk 79: You’re Into Botulism Country (with Merlin Mann) — Food Safety Talk
- Effects of a novel three-step sous-vide cooking and subsequent chilled storage on the microbiota of beef steaks - ScienceDirect
- https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf