I have read most or all of what MH wrote on the public site about this but I have a question that I didn't see answered: If I take a chuck steak, brisket flat or some short ribs and put them in a sous vide bath at 130°F for 2 hours, and then put back in the fridge and, when cold, grind my own ground beef and then safely cook burgers made from that home-ground beef to only 125°F or 130°F? My thinking is that if I pasteurize the steak surface, the ground beef should be 7D safe. Is this correct? I positively HATE burgers cooked to 140 or 145 and would rather either not eat them or take the risk illness so I am hoping this provides a safe third option.
DEW
DEW
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