Description

Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking.

Dr. Don - not risky 👍🏼
Professor Ben - not risky 👍🏼

• FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13
• Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed
• Parameters Determining Inoculated Pack Challenge Study
• Why you should never use raw garlic for sous vide cooking
• Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner
• Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&