I'm already tired of overcooked fish and we're only about a month in...
Sorry, first post, hi and all that. I figured this was the best place to come to ask a question that, to me, seems self-evident. A few quick googles didn't provide me with anything useful as so much of it seems to be CYA. Being a lawyer, I guess I understand, but c'mon...someone's got to be honest out there, right?
Wife's pregnant (very early days, still) and there's all this information about what she can't eat (like undercooked fish, eggs and various other meats etc). So...I get that she has to be careful about traditional cooking methods, but if I cook a chicken breast to 140F for two hours, or a piece of steak to 131 for a couple of hours, that ought to do it, no?
I guess what I'm asking is if using sous vide to cook (with pasteurization times in mind) is likely to be safe in pregnancy. Forget all the BS about plastic etc. I'm thinking strictly about food safety. I think that as long as I pasteurize, it should be perfectly safe.
I'm pretty sure I'm right. What do you think?
Mind you, salmon at 131 F is still way overdone...but I guess you gotta pick your battles. It's better than 165F, am I right?
