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New That's some high-risk chicken, isn't it?
I'd be leery about cooking anything that low for that long.

Did you get it to 74°C/165°F?
New Time is important too
74°C/165°F is the "nuke from orbit" temperature. But 70 minutes at 136°F (58°C) will accomplish the same thing (as far as Salmonella is concerned.)

https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
New Not at all
I had it at 165 for 4 hours. Killed everything and perfectly softened it. Then I froze it to minus 40 for a couple of days.
     Sous Vide? - (crazy) - (17)
         It's better after freezing - (crazy) - (15)
             Mr Monk, we need to talk about this peroxide habit of yours. -NT - (CRConrad) - (6)
                 Understood - (crazy) - (5)
                     Let me add to that - (crazy) - (4)
                         No big loss: If she can't... - (CRConrad) - (1)
                             I have wooden chopping boards for vegetables, and plastic ones for meat - (pwhysall)
                         bleach can get into the cracks on a wood cutting board for cleaning - (boxley) - (1)
                             On ballance, wood does as well as plastic . . . - (Andrew Grygus)
             I had a couple people over for dinner last night - (crazy) - (7)
                 That's some high-risk chicken, isn't it? - (pwhysall) - (2)
                     Time is important too - (scoenye)
                     Not at all - (crazy)
                 Just a note about the neighbors... - (InThane) - (3)
                     For some reason covid vaccine deniers are often not generic anti-vaxxers - (crazy) - (2)
                         Is that better or worse than stupidest smart people? -NT - (CRConrad) - (1)
                             Better -NT - (drook)
         Twitter thread for you - (drook)

Fetch forth the Quivering Runcible of Jaundiced Blandishments!
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