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February 18, 2026

891. Using Fresh Garlic in Sous Vide Cooking

ChatGPT image description: A person lowers a vacuum-sealed bag of raw meat seasoned with fresh garlic, herbs, and spices into a stainless-steel sous vide water bath. The clear plastic shows garlic cloves and rosemary against the meat, while a digital immersion circulator maintains a precise low cooking temperature. (Note that ChatGPT picked the temperature with no input from me).

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&

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