Does anyone have a good article or video that explains safe internal temp. and how that can vary by cooking temp and time? I was looking and all i could find was the safe minimums.
Per this steak needs to be cooked to 145 to be safe?
Forget that link as it is discussing traditional cooking methods and holding temperatures.
Baldwin should be your primary point of reference.
A Practical Guide to Sous Vide
Baldwin’s work has been used as a basis for all Food Safety Standards referring to sous vide processing.
Thanks for this!