891. Using Fresh Garlic in Sous Vide Cooking — Risky or Not?
by Utaneus
891. Using Fresh Garlic in Sous Vide Cooking — Risky or Not?
by Utaneus
9 Comments
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Theoretically risky;
For anaerobic bacteria growth in Garlic, storage in oil in a fridge is OK up to 4-6 days.
No clear data for a shorter but hotter SV cook.
Haha, but what else is going to occupy the top comment spot on each post if we can’t talk about raw garlic?
I hate that we can’t just write things now.
No transcript, no discussion, no anything, just dropping a link to a podcast? first 3 minutes doesn’t get into the actual discussion, they shoot the shit and then pile into a fucking ad. I skipped forward a bit but found nothing relating to garlic at any point, they are discussing salmonella. I’m not listening to this and I wish you had more to contribute than “check out this thing that only exists to scrape a little money out of an advertiser.
Do they even discuss garlic and risks at any point?
Professional chefs put garlic in their sous vide recipes without any issue, so I knew it was okay to do. Good to have some more solid explination.
Mods ain’t doin their job I see
Sorry…but I don’t click external links unless I know where they are going.
garlic is the 67 of this sub