Quote:
Originally Posted by DionTheDman
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. |
my worry with sous vide is just the normal stupidity we all tend to, the kids unplug the machine to charge their IPhone then plug it back in an hour later without telling you or the like.