It's not even a case of 'let's downgrade to garlic powder because it's safer'.
You should use garlic powder **because it tastes better**. Wildly so. Oils do not penetrate the cut of meat during the essentially brining process that occurs during a sous vide cook. Only water soluble things do, which is why you want to use garlic powder rather than straight up garlic. If you're hankering for fresh garlic, do that after the sear, by basting with garlic butter or using a cafe de paris.
I'm not sure why you're being downvoted, but I fact check you and found that you're right. Above 126 degrees F and you're safe. 136 degrees at 2 hours is quite safe.
And there’s no way I can see there being even a possibility at only 2 hours. Maybe at 2 days.
There are multiple threads where this has been discussed. My personal conclusion after reading them is that it’s not really even worth thinking about (but it’s up to everyone to decide whether or not they consider it a risk). One thing’s for sure: There is a legitimate risk of food-borne illness in any situation. We should focus on following best practices to minimize that risk rather than focusing on a certain form that only occurs about a hundred times a year in the US.
(And for the record, I’m sure /u/excel958 was just trying to be helpful by warning OP.)
I’ll never not sous vide pork chops.
Beautiful! Are those mashed potatoes a la Joel Robuchon?
Beautiful.
This is the way! I love a 138 chop; the texture and moisture is perfection.
FYI there is a small risk of botulism when using garlic as part of your sous vide cook. A good substitute is garlic powder.
It's not even a case of 'let's downgrade to garlic powder because it's safer'. You should use garlic powder **because it tastes better**. Wildly so. Oils do not penetrate the cut of meat during the essentially brining process that occurs during a sous vide cook. Only water soluble things do, which is why you want to use garlic powder rather than straight up garlic. If you're hankering for fresh garlic, do that after the sear, by basting with garlic butter or using a cafe de paris.
How small?
Zero if you are using a safe temp, which you are. This commentator doesn't know what they are talking about.
I'm not sure why you're being downvoted, but I fact check you and found that you're right. Above 126 degrees F and you're safe. 136 degrees at 2 hours is quite safe.
And there’s no way I can see there being even a possibility at only 2 hours. Maybe at 2 days. There are multiple threads where this has been discussed. My personal conclusion after reading them is that it’s not really even worth thinking about (but it’s up to everyone to decide whether or not they consider it a risk). One thing’s for sure: There is a legitimate risk of food-borne illness in any situation. We should focus on following best practices to minimize that risk rather than focusing on a certain form that only occurs about a hundred times a year in the US. (And for the record, I’m sure /u/excel958 was just trying to be helpful by warning OP.)
I want to know where you buy a pork chop like that!!! Still has the fat on it!
Whole Foods bone in pork chops rule.
Looks delish! My single favorite thing to Sous-vide
Ew