Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
1 hour ago, btbyrd said:Not especially. After 2.5 hours @ 142F, the surface of your meat is as pasteurized as it's going to get.
@btbyrd, so how does this relate to the need to give large-slabs-of-meat-to-be-cooked-at-low-temp a dipping in boiling water to kill off surface bacteria?
58 minutes ago, btbyrd said:Not especially. After 2.5 hours @ 142F, the surface of your meat is as pasteurized as it's going to get.
@btbyrd, so how does this relate to the need to give large-slabs-of-meat-to-be-cooked-at-low-temp a dipping in boiling water?
