14 июл. 2019 г. · Most popular SV experts recommend only doing relatively short cooks at temperatures below 130 F for safety reasons.

7 апр. 2022 г. · Steaks cooked under 130°F should not be cooked longer than two and a half hours at a time, for food-safety reasons.

26 нояб. 2023 г. · Foods being hot held need to be held at or above 135f (unless their local health code states otherwise.) Though certain things like whole roasts ...

30 апр. 2023 г. · The basic rule of thumb is 130 F for 1 1/2 hours for maximum safety. Your 10cm steak needs to be at 130 F for at least 1 1/2 hours. 131 F for 20 ...

11 окт. 2018 г. · Realistically, about 130 degrees is the safe internal temp point for meats. (140 is commonly used to allow for a buffer zone so people don't mess it up.)

11 янв. 2021 г. · You CAN go low, but the issue is you're not killing off bacteria when it's too low (generally safe is considered 130°F and higher as it gives a ...

21 апр. 2023 г. · The temp is 128-135 to get medium rare, but isn't that in the danger zone where bacteria can still live, or does the sous vide process get rid of everything?

15 мар. 2016 г. · Steaks cooked under 130°F (54°C) should not be cooked longer than two-and-a-half hours at a time for food safety reasons.

9 июл. 2022 г. · I've read on food safety websites they recommend min 75C (167F) for chicken but a lot of people and recipes are only cooking it at around 65C (150F).

6 февр. 2020 г. · The rule of thumb is once the internal temperature of chicken is 165 F then it's safe to eat. So how come this isn't the case for sous vide?