Sous vide New York steak
Using a relatively inexpensive but extremely precise immersion circulator, we used the sous vide technique to make the perfect steaks. The recipe is simple: Steaks of your choice Seasoned to yo...
Forum Discussion
Big Katuna wrote:
Yes, we are trained to think that meat needs cooked to 160 to be safe.
The reality is time matters too. 130 for two hours is the same as 160 for five minutes.
If you follow the published charts you won't have any issues.
It sounds as if you could teach people a lot about Sous Vide cooking. Here's a tip that I've seen used very successfully on this very forum. Start a cottage industry doing, 'SVG'(Sous Vide Gatherings). Go ahead and use this forum to advertise. You might think it's a no-no to advertise on this forum, but not so for these demonstrations. Post the links here so that forum members will be taken to your sponsor's ads. Good luck, I hope you're as successful as other's have been.
