On Mon, 11 Mar 2019 22:31:54 -0500, Sqwertz wrote:

> On Mon, 11 Mar 2019 12:19:43 -0600, U.S. Janet B. wrote:
>
>> Really interesting article with lots of info. There are sure to be
>> some negative comments but read it anyway.
>> Janet US
>> http://tinyurl.com/y466jgka
>
> I just barely glanced at the article, but this is the chart we use
> for sous vide (you can just scroll down to the chart). It's
> compiled and endorsed by the USDA.
>
> http://www.foodprotect.org/issues/pa...i_018__all.pdf
>
> It never made it to final rule, though, so manufacturers can't use
> it.

I guess your article wasn't really about what I thought it was
about. My point was that chicken can be cooked at a mere 130F and
still be just as safe as chicken cooked to 175F.

This is important when you cook sous vide. Truthfully, eating
chicken cooked to anything less than 150F is kinda gross after
eating it cooked to 165F most of your life.

This beef chart, though, is a godsend. Fully pasteurized beef
cooked at any temperature.

> The one for beef did, though:
>
> https://www.fsis.usda.gov/wps/wcm/co...33f_appendix+a
>

-sw