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 ๐๐ผ
Professor Ben - not risky ๐๐ผ
FDA Fish and Fishery Products Hazards and Controls Guidance Chapter 13Conservative prediction of time to Clostridium botulinum toxin formation for use with time-temperature indicators to ensure the safety of foods - PubMedParameters Determining Inoculated Pack Challenge StudyWhy you should never use raw garlic for sous vide cookingSous Vide Short Ribs Recipe (48 hours to tenderness) - DadCooksDinnerSous Vide Short Ribs (Boneless Beef) - Two Kooks In The Kitchen&