3 ms·
65C sounds like plenty enough heat over an hour. Such temperatures are common in sous-vide (see e.g. http://www.douglasbaldwin.com/sous-vide.html http://www.do
by danielharan 12y ago
65C sounds like plenty enough heat over an hour.
Such temperatures are common in sous-vide (see e.g. http://www.douglasbaldwin.com/sous-vide.html http://www.douglasbaldwin.com/sous-vide.html - interesting headings to grep include "Pasteurized in Shell Egg" and "Computing the Destruction of Pathogens")