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In Reply to: Re: Angus Chuck Short Ribs "En Sous Vide" posted by Jackitup on January 24, 2014 at 02:52:25:
I understand a little bit about pasteurization and it works fine for wine, butter, cheese etc. But, I need to know more about the kinds of bugs in meat and if pasteurization temperatures is enough for them. At this time I don't think it is. Also is it true that at these low temperatures, in that "anaerobic environment," bad bugs can grow. If the temperatures were around 160 the heat would kill them.
My problem is I have have been very sick from food in the past and it was restaurant food that did it to me. So as a result I am very careful with my handling of food, some say I am too careful like my wife. I drive her crazy sometimes with my strict rules of food handling. Sometimes I drive my self and people who work in restaurants crazy.
I will study more.
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