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60°C is enough. I've made chicken at 60°C in a sous vide without any issues Here's the pasteurization table: https://www.seriouseats.com/2015/07/the-food-lab-
by ajsnigrutin 6y ago
60°C is enough. I've made chicken at 60°C in a sous vide without any issues
Here's the pasteurization table:
https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html https://www.seriouseats.com/2015/07/the-food-lab-complete-gu...
- rsynnott 6y agoSo you need to hold at 60 degrees for an hour. Even assuming the dishwasher isn’t lying about it’s temperature, it’s unlikely to do that. Edit: looks like some dishwashers have modes that do this, though they take a very long time.