Pasteurization graph

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Post #413,900 by scoenye 9/25/16 6:46:39 PM 9/25/16 6:46:39 PM Reply	Pasteurization graph http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html Personally, I've not used a sous-vide cooker but when doing a whole chicken on the BBQ, it usually comes off at 150-155F after ~4 hours. No one has expired yet...
Post #413,902 by Another Scott 9/25/16 8:42:43 PM 9/25/16 8:42:43 PM Reply	Thanks. I don't think it's worth me getting the $200 circulator to try, but it's something to think about. Hmmm... Maybe I'll give this a go if/when I get caught up on my chores around the house. Cheers, Scott.
Post #413,903 by boxley 9/25/16 8:45:04 PM 9/25/16 8:45:04 PM Reply	a simmered steak is soup always look out for number one and don't step in number two
Post #413,904 by Another Scott 9/25/16 9:56:02 PM 9/25/16 9:56:02 PM Reply	We don't eat steak. It would be for chicken. :-)

So, are *you* willing to cook chicken to less than 165F so that it doesn't shrink? - (Another Scott) - (8) - Sept. 25, 2016, 06:20:06 PM EDT

Pasteurization graph - (scoenye) - (3) - Sept. 25, 2016, 06:46:39 PM EDT

Thanks. - (Another Scott) - (2) - Sept. 25, 2016, 08:42:43 PM EDT

a simmered steak is soup -NT - (boxley) - (1) - Sept. 25, 2016, 08:45:04 PM EDT

We don't eat steak. It would be for chicken. :-) -NT - (Another Scott) - Sept. 25, 2016, 09:56:02 PM EDT

Re: frozen Chicken Cordon Bleu - (a6l6e6x) - Sept. 25, 2016, 10:08:35 PM EDT

Sounds like you need to buy better quality chicken, tbh. - (pwhysall) - (2) - Sept. 26, 2016, 08:02:26 AM EDT

Re: Thighs ... yes -NT - (drook) - Sept. 26, 2016, 10:11:22 AM EDT

Okay, that's not how law works for regular people.
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