[Sca-cooks] Sous Vide

Johnna Holloway johnnae at mac.com
Mon May 21 03:24:34 PDT 2012

http://www.cookingsousvide.com/info/sous-vide-safety answers some of the questions.

Also if you google the phrase "sous vide safety" there will be lots of other papers, etc.
I already mentioned several books. 


On May 21, 2012, at 1:47 AM, Stefan li Rous wrote:
> And lastly, how is Sous Vide cooking safe? I thought that low temperatures for several days was a recipe for food posioning problems. I thought the 130 degrees F temperatures I'd been seeing in this was the dangerous temperature range. Perhaps the fact that the food is sealed in the plastic bags solves this, but I thought that would just provide an incubator for any thing which was already in the food?

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