jwg. Thanks for that and information. It took me a while to get through it, but well worth the read.
This is still well below water boiling temperature at 212F, and well below grilling or frying temperatures?
But it is a temperature one can be more confident about with regard to food safety.
At 160F, would you still gain a lot of the slow cook, sealed bag, advantages of sous vide?
I am attaching another article, on smoking fish safely, that says a lot about temperatures and food safety. Once I knew this, I discovered that my small size Little Chief Smoker, even with extensive insulation put around ti, does not generally reach much above 140F, so once the fish is both well smoked and dry, I move it into the house oven for a final spell to make sure it is over 160F in the meat for 30 min.
In the food smoking case, we not only want the bacteria to not be multiplying, we want to make sure they are dead, or at least not going to multiply at refrigerator temperatures, if you are not going to eat the food immediately.
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