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1 hour ago, MelissaH said:Am I thinking overly cautiously?
A bit—but that's okay. Don't do anything you're not comfortable doing.
Meats with a much greater surface area are frequently cooked sous vide — meatloaf, pate, terrine, sausages, etc.
What's most important is that the food be cooked in a safe way, which he mentions earlier in the book—core pasteurization, etc.
See Douglas Baldwin's work, Modernist Cuisine, etc. for more detail.
1 hour ago, MelissaH said:Am I thinking overly cautiously?
A bit—but that's okay. Don't do anything you're not comfortable doing.
Meats with a much greater surface area are frequently cooked sous vide — meatloaf, pate, terrine, sausages, etc.
What's most important is that the food be cooked in a safe way, which he mentions earlier in the book.
See Douglas Baldwin's work, Modernist Cuisine, etc. for more detail.
1 hour ago, MelissaH said:Am I thinking overly cautiously?
A bit—but that's okay. Don't do anything you're not comfortable doing.
Meats with a much higher surface area are frequently cooked sous vide — meatloaf, pate, terrine, sausages, etc.
What's most important is that the food be cooked in a safe way, which he mentions earlier in the book.
See Douglas Baldwin's work, Modernist Cuisine, etc. for more detail.
1 hour ago, MelissaH said:Am I thinking overly cautiously?
A bit—but that's okay. Don't do anything you're not comfortable doing.
Meats with a much higher surface area are frequently cooked sous vide — meatloaf, pate, terrine, sausages, etc.
What's most important is that the food cooked in a safe way, which he mentions earlier in the book.
See Douglas Baldwin's work, Modernist Cuisine, etc. for more detail.
