Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
The necessary internal temp is still strongly affected by both the type of meat, as well as known infectious diseases that will grow in different foods.
I have done sous vide steak and sous vide egg cups. Both very good but I can reverse sear steak and get as good a result; the egg cups though were incredible and I don’t know another way to get the low and consistent temperature. It’s like a warm water bath for them.
Thats the concept of Sous Vide.
You essentially vacuum seal the meat in a bag and then stick in water thats at 120F (just an example) and let it get its internal temp up to match
You typically finish it with a sear. Some restaurants do this pretty heavily as it makes achieving consistency stupid simple.
120 would be very low for anything other than fish, which is sometimes cooked at an even lower temperature.
Edit: not shitting on your example, just sharing.
Pasteurization curves work at 120f for most things but most people would prefer a higher temperature because they want the protein denaturing and collagen breakdown that occurs at higher temps (resulting in a slightly firmer texture)
The necessary internal temp is still strongly affected by both the type of meat, as well as known infectious diseases that will grow in different foods.
Pasteurization also has very specific context…
So, color me not convinced!
I am not sure as I haven’t tried that method (seems boring to me)
Have you cooked this way? (Not trying to be obnoxious I love to talk about cooking)
Here is a guide I found https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak
It looks like you want the water temperature to be near what you want tho internal temp of the meat to be at
I have done sous vide steak and sous vide egg cups. Both very good but I can reverse sear steak and get as good a result; the egg cups though were incredible and I don’t know another way to get the low and consistent temperature. It’s like a warm water bath for them.