[wpasc]

I thought the FDA guideline was once the internal temperature reaches 160 or 165 or something it didn't need to sustain that temperature? it was only the lower temperatures that required some duration to achieve the same log reduction as reaching 160/165?

[dunham]

Yeah, table 3 (path 37) here: https://www.fsis.usda.gov/sites/default/files/media_file/202...

That gets you your log7 reduction of salmonella, so it is safe to eat, but I don't know if it would be "cooked" (changing to an acceptable texture) if you could instantaneously bring it to 165 F.

I have no idea what that cooking process is like. In a water bath, I run chicken breast at 62C instead of 60C because the texture is better for dicing and putting in kid's lunches or wraps. I might try 60C if I was searing and serving whole. I haven't done dark meat this way, but I suspect it'd need a higher temperature or time to break down connective tissue. And I know that for lower temperatures (58C? - I haven't made that in years), you need to hold short ribs for a couple of days.

[thatguy0900]

I can say I've cooked chicken sous vide incorrectly before that had cooked long and hot enough to be safe, but the texture and feel of the meat could only be described as a meat gusher, if you've ever had those candies. Every bite exploded with liquid and the meat itself was squishy, it was very disgusting