Reddit reviews Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home
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I have and use regularly:
Sous Vide for the Home Cook cookbook Misc. – April 12, 2010
by Douglas Baldwin
Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home Paperback – November 13, 2010
The Anova website also has lots of good stuff.
Hah, no worries for being a dick. This is the internet... I'd expect nothing less :-)
For the most part, I've been referencing Douglas Baldwin along with Beginning Sous Vide... and both of them say that cooking beef >130ºF is enough to safely pasteurize.
From Douglas Baldwin's site:
> Most food pathogens grow fastest a few degrees below the temperature that they start to die. Most food pathogens stop growing by 122°F (50°C), but the common food pathogen Clostridium perfringens can grow at up to 126.1°F (52.3°C). So in sous vide cooking, you usually cook at 130°F (54.4°C) or higher.