Risky or Not?
891. Using Fresh Garlic in Sous Vide Cooking
February 18 · 12 min · Episode 891 · 12.1 MB
0:00-12:24
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Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking.
Dr. Don - not risky 👍🏼 Professor Ben - not risky 👍🏼
- FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13
- Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed
- Parameters Determining Inoculated Pack Challenge Study
- Why you should never use raw garlic for sous vide cooking
- Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner
- Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&
Why you should never use raw garlic for sous vide cooking
tastingtable.comSous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner
dadcooksdinner.comSous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&
twokooksinthekitchen.com