re: Sous Vide question

quote:

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If the steak is at temp and you cook it longer it goes over

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One of the advantages of SV cooking is that the item you are cooking will never get to an internal temp greater than what you set, no matter how long you cook it for. Now, the texture may change somewhat, which could be a good or bad thing depending on what you are trying to do.

Ice bath to rapidly cool is a must if you want to adhere to food safety principles.