It’s possible to cook turkey at 120f but only if you know what you’re doing, like if you’re using an immersion circulator. 130 makes more sense for breast though and 150 for leg/thigh
Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
The necessary internal temp is still strongly affected by both the type of meat, as well as known infectious diseases that will grow in different foods.
No you’re correct and I’m a dummy, it’s been ages since I’ve cooked meat. 130F is the lower bound for beef
You can sous vide beef in some circumstances at 120 but this is the equivalent of cooking beef rare. If you do this you should either blanch the beef or sear the meat before cooking it
The whole “cook meat as low as you possibly can sous vide” thing is dead anyway. All the cool kids have moved on to the new Baldwin curves that overshoot to speed up cooking immensely (outlined here: https://m.youtube.com/watch?v=GapkjSTx3Ao )
It’s possible to cook turkey at 120f but only if you know what you’re doing, like if you’re using an immersion circulator. 130 makes more sense for breast though and 150 for leg/thigh
Seed oils are fine, these people are dumb
I mean, you do you but I’m NEVER cooking anything at 120F
Thats the concept of Sous Vide.
You essentially vacuum seal the meat in a bag and then stick in water thats at 120F (just an example) and let it get its internal temp up to match
You typically finish it with a sear. Some restaurants do this pretty heavily as it makes achieving consistency stupid simple.
120 would be very low for anything other than fish, which is sometimes cooked at an even lower temperature.
Edit: not shitting on your example, just sharing.
Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
The necessary internal temp is still strongly affected by both the type of meat, as well as known infectious diseases that will grow in different foods.
Pasteurization also has very specific context…
So, color me not convinced!
No you’re correct and I’m a dummy, it’s been ages since I’ve cooked meat. 130F is the lower bound for beef
You can sous vide beef in some circumstances at 120 but this is the equivalent of cooking beef rare. If you do this you should either blanch the beef or sear the meat before cooking it
The whole “cook meat as low as you possibly can sous vide” thing is dead anyway. All the cool kids have moved on to the new Baldwin curves that overshoot to speed up cooking immensely (outlined here: https://m.youtube.com/watch?v=GapkjSTx3Ao )