I own and operate a catering company and frequently use sous vide cooking in my recipes. One such recipe is for short ribs, we love doing them at 134 degrees for 72 ours, much like in your demo. While I'm not worried about eating these myself, nor do I believe them to be a danger to clients, I'd like to be able to prove it to anyone that asks. Considering that they are in the most dangerous part of the "danger zone" for 3 days, how can I explain to people that I'm not going to kill them without simply asking them to trust me? (We make sure to do the initial sear in a deep fryer to ensure that every part of the surface is sterilized before going into the vacuum bag.)
Any help you could provide would be much appreciated.
