250 for a long time is "in" right now.

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Post #284,710 by Andrew Grygus 5/15/07 10:45:04 AM Reply	250 for a long time is "in" right now. High priced chefs are trying to cook as close to the bacterial danger zone as they can safely get. [link\|http://www.aaxnet.com\|AAx]
Post #284,718 by folkert 5/15/07 3:30:11 PM Reply	So, Drew is a High Priced Chef now? High Priced... something else probably, but Chef... no! -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* `PGP key: 1024D/B524687C 2003-08-05 Fingerprint: E1D3 E3D7 5850 957E FED0 2B3A ED66 6971 B524 687C Alternate Fingerprint: 09F9 1102 9D74 E35B D841 56C5 6356 88C0`
Post #284,727 by drewk 5/15/07 7:34:33 PM Reply	I thought it all died above 140 The first time I saw the technique it was actually 200 for 3-4 hours. === Kip Hawley is still an idiot. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #284,730 by boxley 5/15/07 8:15:41 PM Reply	at 200 you are making jerky not cooking meat :-) Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]
Post #284,732 by drewk 5/15/07 8:57:53 PM Reply	Mmmmmmmm ... jerky === Kip Hawley is still an idiot. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #284,733 by Andrew Grygus 5/15/07 9:31:41 PM Reply	Actually, no . . . When cooking at that low a temperature you're supposed to cook in a sealed package specifically to prevent making jerky. [link\|http://www.aaxnet.com\|AAx]
Post #284,734 by Andrew Grygus 5/15/07 9:34:40 PM Reply	The USDA has admitted . . . . . 146°F will do the common pathogens but they still recommend 165°F to make sure. There are, however, some pathogens that can survive well beyond beyond 212°F. [link\|http://www.aaxnet.com\|AAx]
Post #284,735 by boxley 5/15/07 9:43:31 PM Reply	if it aint boiled it aint dead :-) Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 51 years. meep reach me at [link\|mailto:bill.oxley@cox.net\|mailto:bill.oxley@cox.net]

Apple glazed beef ribs - (drewk) - (11) - May 14, 2007, 11:28:42 PM EDT

Try it with some good Apple Butter next time. - (folkert) - (1) - May 15, 2007, 02:25:27 AM EDT

Thought about that after I already had them in - (drewk) - May 15, 2007, 07:33:32 PM EDT

250 is kinda low innit? woulda went for 325 -NT - (boxley) - (8) - May 15, 2007, 08:57:51 AM EDT

250 for a long time is "in" right now. - (Andrew Grygus) - (7) - May 15, 2007, 10:45:04 AM EDT

So, Drew is a High Priced Chef now? - (folkert) - May 15, 2007, 03:30:11 PM EDT

I thought it all died above 140 - (drewk) - (5) - May 15, 2007, 07:34:33 PM EDT

at 200 you are making jerky not cooking meat :-) -NT - (boxley) - (2) - May 15, 2007, 08:15:41 PM EDT

Mmmmmmmm ... jerky -NT - (drewk) - May 15, 2007, 08:57:53 PM EDT

Actually, no . . . - (Andrew Grygus) - May 15, 2007, 09:31:41 PM EDT

The USDA has admitted . . . - (Andrew Grygus) - (1) - May 15, 2007, 09:34:40 PM EDT

if it aint boiled it aint dead :-) -NT - (boxley) - May 15, 2007, 09:43:31 PM EDT

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