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Lothy Lothy
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6 years ago
Explain the dangers of sous vide cooking and how to reduce the risks.
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6 years ago
To reduce the risk: use the freshest product available, sanitize equipment and the work area, practice exemplary personal hygiene, do not cook meat on the bone, and do not age meat. Package food in a single layer and blanch foods at high temperature (83°C for three minutes for short ribs that require very long cooking times).
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