Food Sous vide Chicken Thighs

[tre]

sous vide kills off the botulism bacteria but not the spores which require 250 degrees to kill off, the spores are dormant and safe to eat but if left in an anaerobic environment btwn 40-126 degrees they can activate and start spewing out toxin which is no bueno, ice bath quickly chills the food to below 40 degrees much quicker than just shoving into the fridge

yup, but fly is trying to food poison april, so keep it on the down low

 

[Jehannum]

Y'know who else loves meat cooked in water?

The British.

 

[MadDog]

yup, but fly is trying to food poison april, so keep it on the down low

 

[tre]

sous vide kills off the botulism bacteria but not the spores which require 250 degrees to kill off, the spores are dormant and safe to eat but if left in an anaerobic environment btwn 40-126 degrees they can activate and start spewing out toxin which is no bueno, ice bath quickly chills the food to below 40 degrees much quicker than just shoving into the fridge

that, and depending on how much stuff you are putting in the fridge, you can raise the temp in your fridge rather significantly.

 

[tre]

Y'know who else loves meat cooked in water?

The British.

water is just the heat transfer medium

 

[MadDog]

water is just the heat transfer medium

boiling pasta is just MODIFIED sous vide breh

 

[Jehannum]

water is just the heat transfer medium

Then thawing meat in a water bath is also cooking saucy-v-day.

 

[Jehannum]

boiling pasta is just MODIFIED sous vide breh

I'm going to have sauced-IDE spaghetti for dinner tonight.

 

[MadDog]

I'm going to have sauced-IDE spaghetti for dinner tonight.

i had spaghetti and sausage yesterday

 

[Amstel]

that, and depending on how much stuff you are putting in the fridge, you can raise the temp in your fridge rather significantly.

yep.

He could probably leave it in the plastic, put it in a shallow pan, cover it in ice, & put it directly in the fridge & go back to bed. Ice & heat can battle it out, the fridge will keep it chilly.

 

[Jehannum]

i had spaghetti and sausage yesterday

I'm thawing my frozen sauce and sausage in water. I'm DOUBLING UP, BRO.

I make my sauce in 16 quart batches, and make my sausage in about 5 pound batches.

 

[MadDog]

my pasta sauce was from a jar but i do wanna start making it from scratch

 

[fly]

sous vide kills off the botulism bacteria but not the spores which require 250 degrees to kill off, the spores are dormant and safe to eat but if left in an anaerobic environment btwn 40-126 degrees they can activate and start spewing out toxin which is no bueno, ice bath quickly chills the food to below 40 degrees much quicker than just shoving into the fridge

The chances of you getting botulism from your steak are apparently pretty fucking rare tho (no pun intended).

 

[Floptical]

The chances of you getting botulism from your steak are apparently pretty fucking rare tho (no pun intended).

no I think there was a pun intended

 

[APRIL]

Boiled hot dogs are still fucking weird to me.

 

[Ledboots]

The chances of you getting botulism from your steak are apparently pretty fucking rare tho (no pun intended).

I could rub it on my face to prevent wrinkles. If it had botulism.

 

[Jehannum]

Boiled hot dogs are still fucking weird to me.

@fly made you drink the water afterwards, didn't he?

 

[helenabear]

Boiled hot dogs are still fucking weird to me.

How about boiled hot dogs in mac n cheese. Yumm....

 

[Jehannum]

KRAFT Mac 'n Cheese.

That'd be what, 1800mg of sodium in a serving?

 

[Amstel]

KRAFT Mac 'n Cheese.

That'd be what, 1800mg of sodium in a serving?

and 9 servings per box! that list of amounts is one thing, the # of servings/container scares the shit out of me.

I was just getting granola & checking protein amounts on various brands & 'happened' to check one's serving size. it was double all of the others and had the same amounts of nutrition. lolz.