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View Diary: Welcome to the Sous Vide (34 comments)

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  •  I've always been fascinated by sous vide (5+ / 0-)

    ever since reading an article where some small-town (small-minded) health officials banned the practice in local restaurants.  Their claim (true) was that botulism bacteria can grow in the anaerobic environment and produce deadly botulism toxin after a number of hours.  Of course, cooking and eating dinner is not a danger.  Refrigeration eliminates this problem also (duh!).

    Also some have cautioned on the use of plastic that contains "plasticizers," chemicals that make plastic pliant enough to make into a bag.  These chemicals can leach "estrogenic compounds" into food which can play havoc with the reproductive system.  This is solved by using bags meant for long-term storage (such as those that come with food-saver systems).  This is an issue bigger than sous vide, of course, and manufacturers are aware of the problem.  I think a little Googling could produce cheaper options.

    That steak is gorgeous!  (Sorry about all the double spaces...)

    Guns don't kill people but there's always one there at the time of death.

    by john07801 on Sun Nov 10, 2013 at 01:39:03 PM PST

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