"James Silverton" > wrote in message
...
> Hello All!
>
> According to
> http://www.guardian.co.uk/uk/2009/ma...enthal-illness
>
> the number of food poisoning cases at "The Fat Duck" has risen to 400. It
> is still denied that low temperature sous-vide cooking is responsible


When you cook sous vide, as I understand it, the temperature of that being
cooked rises very slowly through that critical temp.. when there is a risk
of
infection to its final temp. This is different in almost all meats. Paging
through Thomas Keller's recently published cookbook, "Under Pressure". it
appears that you would cook a chicken breast at 156F to get it to a final
temp. of 155F! I'm sure that takes a long, long time. If you wanted to do
something like this at home, why couldn't you increase your water
temperature to 180F-200F so the temp. of the chicken breast would pass
through the dangerous temps. more quickly. I'd try it with beef first.

Ed