The reduction of bacterial growth, and thus food safety, follow a logarithmic pattern that factors in temperature plus time. During sous vide cooking, lower temperature are frequently used for longer times. Employed correctly, this renders food safe. For an excellent explanation see the work of Douglas Baldwin.


The other answers are correct regarding why that temperature is okay for sous vide, but I just want to clarify why it's not good enough when using other cooking methods. As moscafj suggested, you need the meat to spend a certain amount of time at any particular temperature to actually kill off enough pathogens, and this is where sous vide acts quite ...


The link says for "soft" chicken you should let it go to 140 °F (60 °C) for 1.5 to 4 hours. You checked at 1 hour and it was below that (130 °F (54 °C)) ... so you need to cook it some more. This link gives the same temperature for chicken and explain why the lower temperature is acceptable when cooking for longer time Good link for the temperature safety ...


A granite mortar and granite pestle; this combination will do everything. The granite is hard and dense and will not chip under regular usage. You need to remember that the mortar and pestle must be harder than what you need to grind. Serious Eats Mortars and Pestles is a good read.


I use Coors ceramic mortar and pestles. I bought my last one on the mid 1980's. It's never given me any trouble. The company got renamed at some point. It's now CoorsTek out of Golden Colorado, USA. Easy to find online. They have a sturdy, tough construction, and are used in laboratories worldwide. The key feature I like about these sets is that the pestle ...


I think you over did it (2 bags and gloves!!). Just pick it up, throw it and clean with your regular cleaning routines.


Food-borne botulism is a risk mainly in homemade products which were not adequately sterilized before extended storage. The reason is that there must be live botulism spores in the product in the first place, which is not the case with store-bought products as long as these are undamaged and were prepared in accordance with hygiene regulations. For example, ...


Not sure any of the above have read your question completely. You are asking; can you store extra brine that you made but was not used in your pickling process. I do this systematically when my Green Beans are going crazy. I mix up extra brine and store it in the refrigerator for up to 2 weeks. The brine is simple pickling salt, water and white vinegar. ...

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