Sous vide cooking and foodborne illness
Have any of you experienced with sous vide cooking ever experienced and food poisoning? I'm coming an elk roast sous vide as wet speak but gotta say, seems like a great way to developing good poisoning. I like my Elk medium rare or less cooked so the temperatures required and the time required appear to be slightly unsafe. What do you guys think?
My Elk is in at 135 ° F for 24 hours.
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