Pasteurisation times: total immersion time or hold time?
In the General Sous Vide Questions Forum
I am just wondering if the pasteurisation times given n tables and info are the total immersion time from cold, or the time for which the food must be held at temperature after it's reached. I have just never seen it specifically stated.
I have not worried about pasteurisation so far, but I am going to start a guy off with sous vide and he has a pregnant wife.
Thanks for any input.
Nick
2 Replies So Far
My pasteurization starts when you put the food in the water: https://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness
OK. Thanks. I just reviewed your book.
"This is the amount of time it will take a piece of chicken that is 5°C / 41°F to become pasteurized in a 66°C / 150.8°F waterbath."
Thank you Jason. And sorry.
The one thing a person cannot deal with at a sous vide rate is all the sous vide info! :)
Nick
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