I think it was the Sunday after that last post that I cooked a ribeye steak at low temp, just put it in my pan with some rum (to kill bacteria) and olive oil, and covered it tightly with a plastic bag. it sat in the sun all day and hopefully hit at least 120 degrees Fahrenheit. anyway, I ate it and it was delicious, and I haven't yet had any serious indications of health problems as a result. so I'd say that's a win. now I'm wondering how far I can take sous-vide cooking for preserving meals up to a week or so at room temp.
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last updated 2017-08-22 23:05:45. served from tektonic