Quote:
Originally Posted by afc wimbledon
Its not in the least bit idiot proof, low temp cooking is potentially very dangerous, the food you use has to be very fresh, your food handling has to be sterile and the equipment has to be rock solid reliable (specifically around consistent temperature throughout the bath), there is a huge potential for food poisoning with this technique
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Well, follow some pretty simple, common sense rules about food and you should probably be ok. I mean, if you prepare chicken or pork at 45 celcius, then that's just your own fault. There are plenty of guides and instructions on what temperatures you should reach at minimum for various proteins. Having said that, there are SOME risks... with
garlic for example.