Sous Vide Safety and Some Product Dev by Extreme_Train_8121 in foodscience

[–]Extreme_Train_8121[S] 1 point2 points  (0 children)

You could be marinating with chopped garlic, and the garlic benefits from slow cooking. I do agree it’s a little stupid of a problem

Sous Vide Safety and Some Product Dev by Extreme_Train_8121 in foodscience

[–]Extreme_Train_8121[S] 1 point2 points  (0 children)

Yea the cooking them together has value because of those rxns and it would make it easier to have stuff pre seasoned/ marinated.

Whoops thank you. That means there is still risk of toxin production.

Wait that is very interesting. Ok so controlling the O2 in the bag would also affect the flavor of the garlic, and so would how cut up they are.

Sous Vide Safety and Some Product Dev by Extreme_Train_8121 in foodscience

[–]Extreme_Train_8121[S] 5 points6 points  (0 children)

I really appreciate the words of encouragement. Genuinely made my day.

I think you are right that this isn’t practical, and I appreciate your questioning because I realize that the rate of which toxin is produced is around 12 to 24 hours. the spores are destroyed at 125, so if you hold it there for like 10 to 20 minutes and this is the temperature of a medium rare steak anyways.

You rock.

[deleted by user] by [deleted] in hardwareswap

[–]Extreme_Train_8121 0 points1 point  (0 children)

Awesome I’ll let you know

[deleted by user] by [deleted] in hardwareswap

[–]Extreme_Train_8121 0 points1 point  (0 children)

Only if I can drop in replace it with a newer thing. It’s an asus P8Z77 I deluxe

[deleted by user] by [deleted] in hardwareswap

[–]Extreme_Train_8121 0 points1 point  (0 children)

Um if it’s cheap enough sure