891. Using Fresh Garlic in Sous Vide Cooking

Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13
• Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed
• Parameters Determining Inoculated Pack Challenge Study
• Why you should never use raw garlic for sous vide cooking
• Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner
• Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&

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 👍🏼

• I COOKED a Brisket for a MONTH and this happened! - YouTube
• 180. Stinky Sous Vide — Risky or Not?
• ComBase

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