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In Reply to: Re: what was your favorite gift? posted by Ray Basso on December 28, 2013 at 19:23:23:
Ray, if you can get your hands on the book Under Pressure by Thomas Keller he has an extensive discussion on food safety and sous vide cooking. The food has to be very cold when it is sealed and when the cooking begins. Then it needs to be eaten right away or chilled very quickly for storage. He also discusses maximum cooking times in danger zone temperatures and other topics.
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