University of North Carolina Health Care Dining Director Angelo Mojica with one of the burger patties being made with sous vide techniques in the hospital's production kitchen.
The vacuum-sealed bags soak in water that's slightly warmer than a nice hot bath but way under boiling point. They contain proteins that conventional wisdom says must be exposed to temperatures much higher in order to kill potentially deadly pathogens. But they never even reach 140°F, which is way below the traditional temperature threshold considered the industry standard for safe cooking of meats. Yet, the bags will yield meats that are just as safe to eat as those semi-incinerated ...
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