OK guys...I'm not trying to stir up any shit here...Just trying to understand...
How can we vac seal a hunk of beef and then put it in 130 degree water for 24-48 hours...What happened to the 40-140 in 4 hours rule? What happened to when in doubt, throw it out?
I mean if that same hunk of beef sat in a 130 degree car for 4 hours we would throw it in the trash without thinking twice...But in a hot tub we can do 48 hours and call it safe?????
I was describing the SV method to a friend...One who hasn't been inundated with food safety guidance like we have here, and her first words were "How can that be safe?"
So I'm open to input here...Not bashing nothing...Just trying to figure it out...
How can we vac seal a hunk of beef and then put it in 130 degree water for 24-48 hours...What happened to the 40-140 in 4 hours rule? What happened to when in doubt, throw it out?
I mean if that same hunk of beef sat in a 130 degree car for 4 hours we would throw it in the trash without thinking twice...But in a hot tub we can do 48 hours and call it safe?????
I was describing the SV method to a friend...One who hasn't been inundated with food safety guidance like we have here, and her first words were "How can that be safe?"
So I'm open to input here...Not bashing nothing...Just trying to figure it out...
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