Can I cook this sous-vide? I have Douglas Baldwin's book, but he only goes up to 70 mm and does not go into any exact rules about determining what is too thick to pasteurize. (I see the math; I don't understand it). Many of the links on the sous-vide discussion on eGullet tables do not resolve.
I was planning on doing this for 24 hours at 160 F. Will this be safe?
Thanks in advance.
P.S. Why is there no topic tag for "sous vide"?
Edited for clarity.
Edited by TdeV, 22 December 2012 - 12:46 PM.