Read an article on the Thermoworks website that gave a simple way to pasteurize a pink juicy burger.
They suggest moving a grilled/seared/finished burger that has an internal temp of 140 degrees to a preheated oven which in my case has a minimum temperature of 170 and holding it there covered in tin foil for 12 minutes. I did this yesterday and I didn't see any change in burger internal temp after 12 minutes.
Seems to accomplish the same as cooking Sous Vide at 140 (temp times time = safety). Not sure which is more juicy yet.
Makes me curious that its too good to be true since Meathead doesn't mention it in his article. I did this yesterday and it really fits my workflow well when feeding a group. Also nice to do a more traditional cook on the Kettle now and then.
Anyone got any concerns about safety?
Here is the article https://blog.thermoworks.com/beef/mo...rs-safe-eat-2/>
They suggest moving a grilled/seared/finished burger that has an internal temp of 140 degrees to a preheated oven which in my case has a minimum temperature of 170 and holding it there covered in tin foil for 12 minutes. I did this yesterday and I didn't see any change in burger internal temp after 12 minutes.
Seems to accomplish the same as cooking Sous Vide at 140 (temp times time = safety). Not sure which is more juicy yet.
Makes me curious that its too good to be true since Meathead doesn't mention it in his article. I did this yesterday and it really fits my workflow well when feeding a group. Also nice to do a more traditional cook on the Kettle now and then.
Anyone got any concerns about safety?
Here is the article https://blog.thermoworks.com/beef/mo...rs-safe-eat-2/>
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