No you’re correct and I’m a dummy, it’s been ages since I’ve cooked meat. 130F is the lower bound for beef
You can sous vide beef in some circumstances at 120 but this is the equivalent of cooking beef rare. If you do this you should either blanch the beef or sear the meat before cooking it
The whole “cook meat as low as you possibly can sous vide” thing is dead anyway. All the cool kids have moved on to the new Baldwin curves that overshoot to speed up cooking immensely (outlined here: https://m.youtube.com/watch?v=GapkjSTx3Ao )
No you’re correct and I’m a dummy, it’s been ages since I’ve cooked meat. 130F is the lower bound for beef
You can sous vide beef in some circumstances at 120 but this is the equivalent of cooking beef rare. If you do this you should either blanch the beef or sear the meat before cooking it
The whole “cook meat as low as you possibly can sous vide” thing is dead anyway. All the cool kids have moved on to the new Baldwin curves that overshoot to speed up cooking immensely (outlined here: https://m.youtube.com/watch?v=GapkjSTx3Ao )