<description>&lt;p&gt;Dr. Don and Professor Ben talk about the risks of using fresh garlic in sous vide cooking.&lt;/p&gt; &lt;p&gt;Dr. Don - not risky 👍🏼&lt;br /&gt; Professor Ben - not risky 👍🏼&lt;/p&gt; &lt;ul&gt; &lt;li&gt;&lt;a href= "https://www.fda.gov/files/food/published/Fish-and-Fishery-Products-Hazards-and-Controls-Guidance-Chapter-13-Download.pdf"&gt; FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href="https://pubmed.ncbi.nlm.nih.gov/9766067/"&gt;Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMed&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.fsis.usda.gov/sites/default/files/media_file/documents/JFP-Parameters-Determining-Inoculted-Pack-Challenge-Study-2009.pdf"&gt; Parameters Determining Inoculated Pack Challenge Study&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.tastingtable.com/1282289/why-should-never-use-raw-garlic-sous-vide-cooking/"&gt; Why you should never use raw garlic for sous vide cooking&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://www.dadcooksdinner.com/48-hour-sous-vide-grilled-short-ribs-with-sous-vide-qa/"&gt; Sous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinner&lt;/a&gt;&lt;/li&gt; &lt;li&gt;&lt;a href= "https://twokooksinthekitchen.com/sous-vide-bbq-boneless-beef-short-ribs/"&gt; Sous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&amp;&lt;/a&gt;&lt;/li&gt; &lt;/ul&gt;</description>

Risky or Not?

Don Schaffner and Ben Chapman

891. Using Fresh Garlic in Sous Vide Cooking

FEB 18, 202612 MIN
Risky or Not?

891. Using Fresh Garlic in Sous Vide Cooking

FEB 18, 202612 MIN

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&