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Message
3
Posted on 7/23/15 at 10:00 am to Dooshay
quote:
because there is literally a guy on page 2 talking about his medium rare chicken.
give me a break
What's your problem with this?
Posted on 7/23/15 at 10:01 am to Dooshay
quote:i mean, shouldn't you be the one giving us a break?
because there is literally a guy on page 2 talking about his medium rare chicken.
give me a break.
Posted on 7/23/15 at 10:12 am to Dooshay
https://www.seriouseats.com/2010/04/sous-vide-basics-low-temperature-chicken.html
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
Basically, given enough time, cooking at 130 degrees and higher will pasteurize all food. Under 130 can be unsafe. That means you could cook medium rare chicken and be perfectly safe.
https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide
Basically, given enough time, cooking at 130 degrees and higher will pasteurize all food. Under 130 can be unsafe. That means you could cook medium rare chicken and be perfectly safe.
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