129f for 7 hours. Finished in a cast iron. Still too well done but still delicious.
by WorldlyGrocery9975
3 Comments
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Hydrak11
I thought anything under 130 degrees should not be more than 2.5 hours for food safety reasons?
3 Comments
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I thought anything under 130 degrees should not be more than 2.5 hours for food safety reasons?
Edit: https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
129 is unsafe for 7 hours. You also seared this way too long and didn’t cool before sear.