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Old 06-17-2019, 01:25 PM   #1462
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Originally Posted by CorsiHockeyLeague View Post
All I can say is that I've made a whole lot of sous vide burgers from ground chuck cooked only to the 130s and then pan-seared, and I've never had an issue. Dunno, maybe I'm just lucky.
Food safety is a function of temperature and time.

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