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Using Fresh Garlic in Sous Vide Cooking
Episode 891
Published 5 months, 3 weeks ago
Description
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&