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Seasoned Advice
Dana Brunson's user avatar
Dana Brunson's user avatar
Dana Brunson's user avatar
Dana Brunson
  • Member for 7 years
  • Last seen more than 6 years ago
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Is cold chicken breast done?
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Is cold chicken breast done?
The time you cooked was plenty to pasteurize at those temps, but did you put it in the fridge after the hour of steaming?
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Time and temperature for converting collagen to gelatin in chuck roast cooked sous vide?
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How can I tell if a steel rod is for sharpening or honing?
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How to determine quantity of baking powder for baking simple cake?
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How to hold salmon after cooking for travel to family dinner?
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Time and temperature for converting collagen to gelatin in chuck roast cooked sous vide?
Baldwin doesn't give any indication of the length of time it takes at 131 vs higher temps. That's the sort of chart of time/temp I am asking about.
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