A question for Doug Baldwin came up on the Combustion Thermometer subred on Reddit.
If we can cook something up to 50% faster using Turbo, how does that affect the times required to achieve pasteurization listed in Doug Baldwin's book?
As far as Baldwin's pasteurization tables, they are based on the time it takes something of a certain thickness to reach the desired core temp and stay at that temp for sufficient time to be pasteurized in the core. If you reach that temp in the core quicker, then the overall time will be reduced. But that doesn't change the amount of time you need to maintain that temp to be pasteurized (although presumably as you ramp up through temps that pasteurize to reach the final core temp, pasteurization is occurring and I assume Baldwin takes this into account)
As you can see from the graph for chicken below (from SeriousEats), the time at temp to achieve pasteurization can be long at temps that we sometimes sous vide at (the graph would be different for beef, but this at least gives us an idea). So you can't just reduce the time by 50% and assume you will still reach pasteurization in the core, at least at lower temps.
Of course for undamaged beef, we typically assume that the core is sterile, so we don't have to use Baldwin's tables and can do a 30 min steak. But for Fish and Poultry, you can't make that assumption.
Someone please correct me if I'm not thinking clearly. It's early in the morning!
