"In sous vide you shouldnt cook anything at over 140F, for it to properly cook and maintain its natural integrity. Thats why it was created, so you could cook extremly high fat items without loss or shrink." Chefhow
Chef you are 100% correct in the 140 F statement anything over that in sous-vide language denatures the protein. The low temp is one of the factors that when you order a rare steak or med rare in sous vide the whole thing is rare or med rare not just the center. This freaks out a lot of people but thats sous vide.
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