I haven't experimented much with egg pasteurizing times/temps. Do you find that a 20 or 30% time difference influences texture or function?
Semi-relatedly, I'm curious to know how the 6.5D standard for pasteurization was arrived at. Some of these standards came about through a lot of rigor, while others just seem to be pulled out of thin air.
Edited to add: I'd also be curious to know what Anova has to say about the differences between the home and the lab circulator. I assume the lab version is more robust and reliable, but don't know if it would stay in calibration significantly longer. It might be assumed that in a lab environment, people have the tools and wits to calibrate stuff. The status of that circulator is also a bit of a mystery. It looks like such a nice unit and a great a value. And it's sometimes been on the Anova Culinary site and sometimes not. It's usually on the Anova scientific site. I don't understand how these companies are related to each other anymore, now that Electrolux has bought the culinary division.
