I understand why you want to get your cooked meat down to 40 degrees after cooking to avoid the danger zone before refrigerating.
What I don't understand is why this is such a big deal in sous vide cooking as compared to a traditional bbq? No one seems to mention it in traditional bbq or cock. Isn't the principal the same with leftovers? Everyone I know has always let meat cool on the counter while eating and then throwing the left overs in the fridge.
Is there something unique about SV that makes it more important to not leave meat in the danger zone?
Thanks
What I don't understand is why this is such a big deal in sous vide cooking as compared to a traditional bbq? No one seems to mention it in traditional bbq or cock. Isn't the principal the same with leftovers? Everyone I know has always let meat cool on the counter while eating and then throwing the left overs in the fridge.
Is there something unique about SV that makes it more important to not leave meat in the danger zone?
Thanks
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