I'm going to be cooking for a population for whom food safety is of utmost importance. To get the softest, moistest meat (chicken, turkey & beef) it has been suggested that I employ sous vide. This makes a lot of sense for taste quality and should also increase safety because it prevents/limits cross-contamination after cooking. Does anyone know of key temperatures that I can use as safe minimums?
Whereas sous vide is often used to extend the life of refrigerated meats to a month or longer, I only want to use it for short-term production/storage. Something like 18 hours cooking followed by immediate inclusion of the cooked meat in another dish. Shelf life (refrigerated) of finished product is currently set at 5 days but I hope to extend to 7 days in the future. Does anyone have any comments on my intended technique/process?
Thanks,
Paul
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